THE RECIPE JOURNAL · Main Course
Vegan Bell Peppers Loaded with Lentils
These stuffed bell peppers are packed with hearty lentils and flavorful spices, making for a nutritious and satisfying meal. Perfect for a cozy dinner, they’re easy to prepare and full of wholesome goodness.
FROM THE KITCHEN • Vegan Bell Peppers Loaded with Lentils
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Flavored Mexican rice
Something delicious to watch next.
01
Step 1
Start by heating your oven to 350°F (175°C). In a large skillet, warm up some oil over medium-high heat, then toss in the chopped onion and broth. Let that cook for about 3 minutes. Next, add the mushrooms, garlic, Italian seasoning, a splash of vinegar, salt, and a pinch of crushed red pepper flakes. Cook everything together for another couple of minutes until it’s fragrant. Take the skillet off the heat and stir in the lentils and fresh spinach until the spinach wilts slightly.
02
Step 2
Place your bell peppers upright in a baking dish and spoon the lentil mixture evenly into each one. Cover the dish with foil to keep everything moist while baking. Pop it in the oven for 20 minutes, then take off the foil and bake for another 10 minutes or until the peppers are tender to your liking. Once done, let them cool a bit before digging in!
Why you’ll love it
This dish is packed with plant-based protein and fiber, making it both nutritious and satisfying. The combination of lentils and bell peppers offers a colorful and flavorful meal that’s easy to prepare. It’s perfect for anyone looking to enjoy a wholesome, meat-free option.
How to serve
Serve with a side of quinoa or a fresh green salad to create a balanced meal. A drizzle of tahini or a squeeze of lemon juice can add a nice tangy finish. This recipe also pairs well with warm pita bread or roasted vegetables.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the filling feels dry. You can also freeze the cooked filling separately for up to 2 months.
