Vegan Stuffed Peppers

These Vegan Stuffed Peppers are amazing! Thanks to the lentils, the look, taste and texture are 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.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Stuffed Peppers

Votes: 2 Rating: 4.5 You: Rate this recipe!

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Vegan Stuffed Peppers are enjoyed around the world. This veganized version uses lentils for the ground beef found in traditional stuffed pepper recipes.

• CourseMain Dish
• CuisineAmerican, Gluten Free, Oil Free, Soy Free, Vegan
• MealDinner, Lunch

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: 2 Rating: 4.5 You: Rate this recipe! Print Recipe Vegan Stuffed Peppers are enjoyed around the world. This veganized version uses lentils for the ground beef found in traditional stuffed pepper recipes. CourseMain Dish CuisineAmerican, Gluten Free, Oil Free, Soy Free, Vegan MealDinner, Lunch 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

• 6 medium green bell pepper
• 1 medium onion
• 2 tbsp vegetable broth
• 1/2 cup brown rice uncooked
• 14oz can diced tomatoes
• 1/2 cup vegetable broth
• 2 tsp vegan Worcestershire sauce
• 1/2 cup Grandpa's Dipping Hot Sauce
• 1/4 cup cashew cream

Lentil Mixture Ingredients

• 3/4 cup lentils uncooked
• 2 3/4 cups water
• 1 tsp garlic salt
• 1/2 tsp onion powder

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.

    
11. Cover the peppers and bake for 30 minutes or until bubbly.
12. Let the peppers cool for a few minutes before serving.

    

Recipe Notes

Serving size is 1 Vegan Stuffed Pepper.