Flavor-Packed Vegan Stuffed Bell Peppers
These Flavor-Packed Vegan Stuffed Bell Peppers are a vibrant and nourishing dish that will elevate any dinner table. Filled with a savory mixture of protein-rich lentils and wholesome brown rice, they offer a perfect blend of textures and flavors. The fresh vegetables and zesty seasonings create a delightful contrast, while each bite bursts with satisfying goodness. Ideal for a gathering or cozy weeknight meal, these stuffed peppers can be paired with crispy sweet potato fries or enjoyed with a refreshing slice of watermelon for dessert. Any leftover filling can serve as a delicious snack or lunchtime treat, making this dish not just tasty but versatile too.
N/A
Servings
165
Calories
15
Ingredients
Ingredients
Bell Peppers
4 (Any color, tops cut off and seeds removed)
Olive Oil
1 tablespoon (For sautéing)
Onion
1 large (Chopped)
Fresh Jalapeno Pepper
1-2 (Chopped)
Garlic Cloves
2 (Chopped)
Carrots
2 (Chopped)
Brown Rice
1/2 cup (Rinsed)
Lentils
1/2 cup (Rinsed)
Vegetable Broth or Water
2 cups
Garam Masala
2 teaspoons
Braggs Liquid Aminos or Soy Sauce
2 tablespoons (Divided, gluten-free if needed)
Corn
1/2 cup (Fresh or frozen)
Frozen Peas
1/2 cup
Tomato Paste
1 (6 ounce) can
All-Natural Ketchup
1 tablespoon (Gluten-free if needed)
Instructions
1
In a large skillet, heat olive oil over medium heat. Add the chopped onion, jalapeno, and garlic, sautéing until the onion becomes translucent, about 5 minutes.
2
Stir in the chopped carrots and cook for an additional 2 minutes until slightly softened.
3
Add the brown rice, lentils, and vegetable broth (or water) to the skillet. Increase the heat to high and mix in the garam masala and 1 tablespoon of Braggs or soy sauce. Bring the mixture to a rolling boil.
4
Once boiling, cover the skillet, reduce the heat to low, and let it simmer for 40-50 minutes, or until the rice and lentils are tender and fully cooked.
5
While the filling cooks, preheat your oven to 350°F (175°C). Cut the tops off the bell peppers, removing the seeds and membranes. Submerge the cleaned peppers in boiling water for 3-5 minutes to slightly soften them, then place them cut-side up in a shallow baking dish.
6
In a small bowl, combine the tomato paste, remaining Braggs or soy sauce, and all-natural ketchup. Add a splash of warm water to reach a thick sauce consistency.
7
Once the lentil and rice mixture is cooked, stir in the corn and peas, mixing thoroughly.
8
Stuff each bell pepper generously with the lentil-rice filling, using a spoon to pack the mixture tightly. Top each pepper with a generous spoonful of the tomato sauce.
9
Bake in the preheated oven for about 20 minutes, or until the peppers are tender but still hold their shape, and the tomato sauce has deepened in color. Serve hot and enjoy!
Nutrition Information
3.5g
Fat
26g
Carbs
7g
Protein
6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Flavor-Packed Vegan Stuffed Bell Peppers?
They are a vibrant and nourishing dish featuring bell peppers filled with a savory mixture of protein-rich lentils, brown rice, vegetables, and zesty seasonings.
Is this recipe strictly vegan?
Yes, this recipe is 100% vegan as it uses plant-based ingredients like lentils, rice, and vegetable broth.
Is this stuffed pepper recipe gluten-free?
Yes, it is gluten-free, provided you use Braggs Liquid Aminos or a certified gluten-free soy sauce and gluten-free ketchup.
How many calories are in a serving of these stuffed peppers?
Each serving contains approximately 165 calories.
What are the primary protein sources in this dish?
The primary protein comes from lentils, providing 7g of protein per serving.
How long does it take to cook the rice and lentil filling?
The rice and lentils should simmer for 40-50 minutes until they are tender and the liquid is absorbed.
Do I need to pre-cook the bell peppers?
Yes, you should submerge the cleaned peppers in boiling water for 3-5 minutes to slightly soften them before stuffing.
What oven temperature is required for baking?
Preheat your oven to 350°F (175°C) for baking the stuffed peppers.
How long do the peppers need to bake in the oven?
The peppers should bake for about 20 minutes until they are tender but still hold their shape.
What type of rice should I use?
The recipe calls for 1/2 cup of rinsed brown rice for added texture and nutrition.
Can I use any color of bell pepper?
Yes, you can use four bell peppers of any color, such as red, green, yellow, or orange.
What spices are used to flavor the filling?
The main flavoring comes from 2 teaspoons of garam masala, along with garlic, jalapeno, and Braggs or soy sauce.
How much fiber is in this recipe?
This recipe is high in fiber, containing 6g per serving.
What ingredients are in the tomato sauce topping?
The sauce is a combination of tomato paste, Braggs or soy sauce, and all-natural ketchup, thinned with a splash of warm water.
Can I use frozen vegetables for this recipe?
Yes, the recipe specifically suggests using fresh or frozen corn and frozen peas.
What is a good side dish for these peppers?
They pair perfectly with crispy sweet potato fries or a refreshing slice of watermelon for dessert.
How many bell peppers does this recipe prepare?
This recipe is designed to fill 4 large bell peppers.
Is there any fat in this recipe?
Yes, there is a small amount of fat, approximately 3.5g per serving, primarily from the olive oil used for sautéing.
How do I prepare the bell peppers for stuffing?
Cut the tops off, remove the seeds and membranes, and parboil them for 3-5 minutes.
Can I use water instead of vegetable broth?
Yes, you can use 2 cups of either vegetable broth or water to cook the rice and lentils.
What should I do with leftover filling?
Any leftover filling can serve as a delicious standalone snack or a lunchtime treat.
Are these peppers spicy?
The recipe includes 1-2 chopped fresh jalapeno peppers, which provides a mild to moderate heat level depending on the peppers used.
Is the recipe high in carbohydrates?
Each serving contains 26g of carbohydrates, largely from the wholesome brown rice and vegetables.
Does the recipe contain any cholesterol?
No, this plant-based recipe is naturally cholesterol-free.
How do I know when the filling is finished cooking?
The filling is done when the rice and lentils are tender and all the liquid has been absorbed after simmering.
What kind of oil is best for this recipe?
The recipe recommends using 1 tablespoon of olive oil for sautéing the vegetables.
Should the lentils be rinsed before use?
Yes, it is recommended to rinse both the 1/2 cup of lentils and the 1/2 cup of brown rice before cooking.
How do I pack the peppers?
Use a spoon to pack the lentil-rice filling tightly into each parboiled bell pepper.
Can I substitute soy sauce for Braggs Liquid Aminos?
Yes, you can use 2 tablespoons of soy sauce as a direct substitute for Braggs Liquid Aminos.
Are these stuffed peppers good for meal prep?
Yes, they are a versatile and satisfying dish that holds up well, making them great for weeknight meals or leftovers.