Vegan Stuffed Peppers

Vegan Stuffed Peppers PinThese Vegan Stuffed Peppers are amazing! Thanks to the lentils, the look, taste and texture of these vegan stuffed peppers is almost identical to traditional stuffed peppers made with ground beef. I bet you can fool people if you don’t tell them it’s vegan.

Stuffed peppers are loved around the world with slight variations in the recipes. If you come from an area that uses cheese, you can melt some Daiya on top of the peppers or sprinkle with some Nutritional Yeast. You can also make these with Beefy Crumbles from Beyond Meat instead of using lentils. However, Daiya and Beyond Meat are both processed foods so they’re not as healthy as the whole plant alternatives.

This recipe calls for Grandpa’s Vegan Dipping Hot Sauce and Vegan Cashew Cream so you’ll either need to make these ahead of time or substitute them with a prepackaged alternative.

You can make a meal out of these, but they also pair well with Healthy Butternut Squash, a Side Salad, a slice of Whole Grain Bread, Steamed Broccoli or your other favorite side dishes.

Stuffed Peppers
Votes: 1
Rating: 5
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Rate this recipe!
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Servings Prep Time
6 servings 15 minutes
Cook Time
2 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
2 hours
Stuffed Peppers
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 servings 15 minutes
Cook Time
2 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
2 hours
Ingredients
Vegan Stuffed Peppers Mixture Ingredients
Lentil Mixture Ingredients
Servings: servings
Instructions
  1. Cut the tops off the peppers and set aside. Clean the seeds out of the peppers and place in a large pot of boiling water. Boil for 5 minutes and drain.
  2. Chop the tops of the green peppers that you set aside. Discard the stem. It should yield about 1/4 cup.
  3. Chop the onion.
  4. In a large skillet, heat the 2 tbsp of veggie broth. Add the 1/4 cup chopped green peppers and the chopped onion to the skillet and saute until soft, about 3-4 minutes.
  5. Add the undrained tomatoes, uncooked rice, 1/2 cup veggie broth, and worcestershire sauce to the pan. Stir to combine. Cover and simmer until rice is soft, about 45 minutes. (You may need to add more liquid during the cooking process.)
  6. In a separate medium saucepan, cook the lentil mixture. Add the water, lentils, garlic salt and onion powder and stir to combine. Bring to a boil and reduce to a simmer for 45 minutes, stirring occasionally.
  7. Preheat oven to 350 degrees about 30 minutes into cooking the lentil mixture.
  8. Add the lentil mixture to the large skillet with the other Vegan Stuffed Peppers ingredients and stir to combine.
  9. Stir in the salsa and cashew cream.
  10. Place peppers in a baking dish and stuff each pepper with the lentil and rice mixture.
    Vegan Stuffed Peppers Prep 1
  11. Cover the peppers and bake for 30 minutes or until bubbly.
  12. Let the peppers cool for a few minutes before serving.
    Vegan Stuffed Peppers
Recipe Notes

Serving size is 1 Vegan Stuffed Pepper.

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