Lentil Stuffed Peppers

4.42 from 17 votes

Delicious vegan lentil stuffed peppers are perfect for a busy weeknight, packed with veggies and legumes.

Prep Time5

Cook Time35

Total Time40

Course: Vegan

Cuisine: Italian

Keyword: lentil stuffed pepper, vegan stuffed pepper

Servings: stuffed pepper halves

Calories: 114kcal

Author: Courtney ODell

3 bell peppers halved and de-seeded
2 tbsp olive/sunflower/coconut oil
1 large onion diced
1 zucchini quartered and then diced
1 large bell pepper diced
1 package steamed ready to cook lentils (17.63 ounces- find in your grocer's refrigerated salad section)
3 tsp smoked paprika
3 tsp cumin
1 tsp turmeric
2 tsp cayenne pepper
2 tsp chili powder
2 tsp garlic powder

In a large pan on medium high heat, add onion and cook until soft.
Add zucchini, diced bell pepper and continue to cook until soft and slightly browned.
Add lentils and spices and continue to cook until vegetables are browned and spice mixture has completely mixed.
You may need to add a little more oil or a little water if your veggies aren't giving off a lot of water. Don't drown it- just add a little bit at a time until you have a good consistency, like you would with taco seasoning.
Add mixture to halved peppers and bake at 350 until peppers are soft, about 20 minutes.
If you aren't following a vegan diet, you could add some sharp cheddar cheese as a delicious topping (my kids love anything with cheese- it's a good way to get them eating things they wouldn't otherwise.)