Spicy Lentil Stuffed Peppers
These stuffed peppers are not only vibrant and colorful but also packed with protein and flavor. I love how they can be a wholesome meal on their own or a si...
Whenever I make these Spicy Lentil Stuffed Peppers, I’m reminded of the first time I cooked with lentils.
They’re so versatile and fill you up with good energy.
I love how the spices meld together, creating a warm hug of flavors.
Plus, they’re super easy to customize based on what you have in your pantry!
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using brown lentils because they hold their shape well and have a nice earthy flavor. If you want a quicker option, canned lentils are a great shortcut—just rinse and use them! For the peppers, any color works, but I find that red and yellow add a nice sweetness.
Tips & Notes
- •I love to sprinkle a bit of nutritional yeast on top before serving for a cheesy flavor without the dairy.
- •If you have leftover stuffing, it makes a great salad topper for lunch the next day!
Recipe Variations
- •Sometimes I add chopped spinach or kale to the lentil mixture for an extra nutrient boost.
- •If you're feeling adventurous, throw in some chopped jalapeños for a spicier kick!
Storage & Freezing
These stuffed peppers keep well in the fridge for up to 4 days. I like to store them in an airtight container—just reheat in the microwave or oven until warmed through.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the lentil stuffing a day in advance and stuff the peppers right before baking. They’re great for meal prep.
What can I substitute for lentils?
If you’re not a lentil lover, cooked quinoa or rice would also work nicely here!
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Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- 3
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Add the brown lentils and vegetable broth. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 20 minutes, or until the lentils are tender.
- 5
While the lentils are cooking, prepare the bell peppers. Cut the tops off and remove the seeds and membranes. Place them upright in a baking dish.
- 6
Once the lentils are cooked, stir in the diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Mix everything well.
- 7
Spoon the lentil mixture into each bell pepper until they're filled to the top.
- 8
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
- 9
Once done, let them cool for a few minutes. Garnish with fresh cilantro before serving.
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