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Vegan Stuffed Peppers

  • Author: Brita Britnell
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Fully vegetarian and vegan stuffed bell peppers that are filling and easy to make!


  • 3 bell peppers, cut in half (any color)
  • 1 tablespoon of olive oil
  • 1 medium zucchini, chopped into bite small sized pieces
  • ¾ cup of cooked lentils (can sub for tofu or tempeh as well)*
  • 1 cup of cooked rice, white or brown
  • 8oz mushrooms, roughly chopped
  • 1 small sweet onion, chopped, about a cup
  • 3 cloves of garlic, minced
  • 1 can of tomato sauce, divided
  • ½ teaspoon of salt and fresh black pepper
  • 1 ½ teaspoons of Italian seasoning


  1. Preheat oven to 350 degrees F and grease a medium casserole dish.
  2. If you haven’t already done so, go ahead and cook the lentils and rice.
  3. In a large skillet, heat the the oil over medium heat. Once hot, add in the onion, garlic, and mushrooms and saute for 5 minutes, stirring often.
  4. Add in the zucchini, salt, pepper, Italian seasoning, and 3/4 of the tomato sauce (setting the rest aside for topping later). Stir to combine and bring to a simmer. Cooke for 3 additional minutes and then remove from the heat.
  5. Mix in the cooked rice and lentils until fully combined.
  6. Remove the seeds and white bits from your bell peppers and place them in your greased baking dish. Stuff the peppers evenly with the veggie/ rice mixture and top evenly with the remaining tomato sauce.
  7. Bake for 40 minutes. Let cool slightly and ENJOY!


*Many stores sell pre-cooked lentils and I love those in this dish for the ease of cooking!

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: dinner
  • Method: baking
  • Cuisine: american


  • Serving Size:
  • Calories: 236
  • Sugar: 13.9 g
  • Sodium: 25.4 mg
  • Fat: 4.7 g
  • Carbohydrates: 41.9 g
  • Protein: 9.4 g
  • Cholesterol: 0 mg

Keywords: stuffed peppers, vegan stuffed peppers, stuffed bell peppers