Vegan Lentil Stuffed Peppers are one of my favorite meals because they are easy, versatile, and relatively inexpensive. Plus, I love any recipe that uses food as a vessel for holding more food! This vegan recipe can be multiplied easily for batch cooking and the quinoa and lentils can be cooked ahead for even more time saving!


Traditionally, stuffed peppers use rice and ground meat, usually beef or pork, with tomato sauce, cheese and vegetables. In this vegan recipe, I use quinoa and lentils to provide filling protein and to give variety instead of traditional rice. Any type of vegetable that can be sauteed also works well in this recipe, such as yellow squash, carrots, or even corn, which makes this recipe super versatile. I’m a cheese lover, but I promise  you won’t miss it being excluded from this vegan recipe due to the flavor of fresh onion, garlic, and crunchy panko topping (but you can included if you prefer!).


Vegan Lentil Stuffed Peppers

By Lisa Kay, MS, RD




4 Large Bell Peppers, any color, washed

1 can of no salt added diced tomatoes

½ cup uncooked quinoa

½ cup uncooked lentils

1 medium zucchini, diced

4 oz mushrooms, cleaned and diced

2 cloves of garlic, peeled and minced

1 small yellow onion, peeled and finely chopped

¼ cup panko breadcrumbs

½ teaspoon salt and pepper, each

1 tsp cumin

1 tsp oregano

1 tsp crushed red pepper

  • optional : 2 Tbsp grated parmesan cheese



  1. Cook quinoa and lentils separately as directed. Preheat oven to 375 degrees.
  2. While the quinoa and lentils are cooking, cut the tops off of each bell pepper, removing the seeds and membranes. Set aside.
  3. In a large pan, heat onion and garlic on medium heat until onion is opaque, about 5 minutes.
  4. Add diced zucchini, mushrooms, salt, pepper, oregano and crushed red pepper. Continue to stir and cook for about 8-10 minutes until zucchini is tender.
  5. Add can of diced tomatoes to stovetop mixture, Simmer for about 5 minutes.
  6. Once quinoa and lentil are cooked, add to mixture and combine well.
  7. Remove from heat and add even amounts into peppers. You may have leftover mixture that can be used again later.
  8. All four peppers fit well face up in a 9×9 oven safe pan. Top each pepper with panko breadcrumbs. Add optional Parmesan cheese as well to tops of peppers if desired.
  9. Bake uncovered for 30-40 minutes. Tops will have a nice golden brown with some wilting of the pepper when ready.


Try out our other vegan recipes: Tofu Teriyaki Boats, Quinoa Chili, Indian Inspired Vegetable & Barely Soup, Vegan Black Bean Burgers, Trio of Winter Squash, and our Vegan Black Bean Brownies



Calories: 256

Fat (g): 2

Sodium (mg): 357

Protein (g): 14

Carbs (g): 48

Fiber (g): 14