Vegan Stuffed Peppers
These vegan stuffed peppers are easy to make and a complete balanced meal that everyone will love! Made with rice, lentils, and veggies!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion chopped, about a cup
- 3 cloves garlic minced
- 8 oz mushrooms roughly chopped
- 1 medium zucchini chopped into bite small sized pieces
- ½ teaspoon salt and fresh black pepper
- 1 ½ teaspoons Italian seasoning
- 1 (15 oz) can tomato sauce divided
- 1 cup cooked rice white or brown
- ¾ cup cooked lentils can sub for tofu or tempeh as well*
- 3 bell peppers cut in half (any color)
Instructions
- Preheat oven to 350 degrees F and grease a medium casserole dish.
- If you haven't already done so, go ahead and cook the lentils and rice.
- In a large skillet, heat the oil over medium heat. Once hot, add in the onion, garlic, and mushrooms and sauté for 5 minutes, stirring often.1 tablespoon olive oil, 8 oz mushrooms, 1 small sweet onion, 3 cloves garlic
- Add in the zucchini, salt, pepper, Italian seasoning, and 3/4 of the tomato sauce (setting the rest aside for topping later). Stir to combine and bring to a simmer. Cook for 3 additional minutes and then remove from the heat.1 medium zucchini, ½ teaspoon salt and fresh black pepper, 1 ½ teaspoons Italian seasoning, 1 (15 oz) can tomato sauce
- Mix in the cooked rice and lentils until fully combined.¾ cup cooked lentils, 1 cup cooked rice
- Remove the seeds and white bits from your bell peppers and place them in your greased baking dish. Stuff the peppers evenly with the veggie/rice mixture and top evenly with the remaining tomato sauce.3 bell peppers
- Bake for 40 minutes. Let cool slightly and enjoy!
Video
Notes
*Many stores sell pre-cooked lentils and I love those in this dish for the ease of cooking!
Nutrition
Calories: 201kcal | Carbohydrates: 35g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 20mg | Potassium: 765mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2910IU | Vitamin C: 129mg | Calcium: 59mg | Iron: 3mg
