Vegan Stuffed Peppers

Diet: Vegan, Vegetarian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 256kcal

Savor the wholesome goodness of these roasted vegan stuffed peppers! Packed with nutritious quinoa, lentils, and veggies.

2 large bell peppers red or yellow
1 tablespoon olive oil
1 onion small, diced
1 garlic clove crushed
1 cup white mushroom sliced
½ tablespoon tomato paste
½ cup cooked quinoa see notes on how to cook dried quinoa*
½ cup cooked lentils can be used canned, see notes on how to cook dried lentils*
¼ teaspoon ground cumin
½ teaspoon dried oregano
½ tablespoon paprika
1 teaspoon maple syrup
Salt and pepper to taste
1 tablespoon fresh cilantro chopped

Preheat your oven to 375°F (190°C).
Slice the bell peppers in half lengthwise. Remove the seeds and membranes.
Lightly brush the pepper halves with olive oil and place them cut side down on a baking sheet.
Roast in the preheated oven for 15-20 minutes, or until peppers are slightly softened. Remove from the oven and set aside.
In a skillet, heat 1 tablespoon of olive oil over medium heat.
Add diced onion and crushed garlic, sauté until softened and fragrant, about 3-4 minutes.
Add sliced mushrooms and cook until they begin to brown, about 5-6 minutes.
Stir in tomato paste, cooked quinoa and cooked lentils to the skillet, along with ground cumin, dried oregano, paprika, maple syrup, salt, and pepper. Stir well to combine and cook for another 2-3 minutes.
Carefully spoon the quinoa and vegetable mixture into the roasted pepper halves, dividing it evenly among them.
Place the stuffed pepper halves back onto the baking sheet.
Roast in the oven for an additional 15 minutes, or until the peppers are tender and the filling is heated through.
Garnish the stuffed peppers with chopped cilantro before serving.

Fill peppers evenly. Spoon the filling mixture generously into each pepper half, pressing down gently to pack it in. This ensures that each pepper is evenly filled and holds together well during baking.

Allow the mushrooms to brown slightly in the skillet. This caramelization adds depth of flavor to the filling. Avoid overcrowding the pan, as this can cause the mushrooms to steam instead of brown.

Don't overcook the quinoa and lentils in the skillet. They should be fully heated through but still retain their texture. Overcooking can result in a mushy filling.

How to cook quinoa:

Rinse 1 cup of quinoa under cold water and drain. In a saucepan, combine rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Fluff with a fork and use according to your recipe.

How to cook lentils:

Rinse 1/2 cup of lentils under cold water.
In a saucepan, combine the rinsed lentils with 1 1/2 cups of water or broth.
Bring the water to a boil, then reduce the heat to low and let the lentils simmer, covered, for about 15-20 minutes or until they are tender.
Once the lentils are cooked, drain any excess liquid and they're ready to serve or use