Easy Vegan Stuffed Peppers

If you’re looking for a healthy, satisfying, and flavor-packed plant-based dinner, these Easy Vegan Stuffed Peppers with lentils and quinoa are exactly what you need. They’re loaded with hearty lentils, fluffy quinoa, tangy sun-dried tomatoes, and fresh basil, all baked inside naturally sweet red bell peppers. This recipe is simple to make, incredibly nourishing, and perfect for weeknight dinners, meal prep, or serving guests.

Vegan stuffed peppers are one of the best ways to create a complete meal in a single dish. Thanks to the combination of quinoa and lentils, these peppers are rich in plant-based protein, fiber, vitamins, and minerals. They’re filling without being heavy, and every bite delivers a balance of savory, bright, and slightly tangy flavors.

Whether you’re fully plant-based or just trying to eat more vegetables, this lentil and quinoa stuffed peppers recipe is a reliable, delicious staple to add to your rotation.

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Why You’ll Love These Easy Vegan Stuffed Peppers

Easy to prepare– since the lentils and quinoa are already cooked, all you need to do is mix the filling, stuff the peppers, and bake. There’s no complicated prep or long cooking time required.

Packed with plant-based protein and fiber– lentils and quinoa are both excellent vegan protein sources, making this a satisfying and energizing meal that keeps you full for hours.

Bold and vibrant flavors- Sun-dried tomatoes add richness and depth, fresh basil adds brightness, and lemon zest enhances everything with a fresh, clean finish.

Lastly, this recipe is naturally vegan, gluten-free, dairy-free, and incredibly wholesome.

Health Benefits of Lentil and Quinoa Stuffed Peppers

This vegan stuffed peppers recipe isn’t just delicious—it’s also highly nutritious.

Lentils are one of the best plant-based protein sources available. They’re rich in protein, fiber, iron, and folate, all of which support energy levels, digestion, and overall health. Quinoa is a complete protein, meaning it contains all nine essential amino acids. It also provides magnesium, iron, and fiber, making it an excellent base for plant-based meals. Bell peppers are loaded with vitamin C, antioxidants, and nutrients that support immune health and reduce inflammation. Red bell peppers, in particular, are naturally sweet and rich in vitamins A and C.

Together, these ingredients create a balanced, nourishing meal that supports healthy digestion, stable energy, and overall wellness.

Ingredients You’ll Need

3–4 small to medium red bell peppers – Red bell peppers are naturally sweet and soften perfectly during baking. They also provide a vibrant color and delicious flavor.

2 ½ cups cooked and cooled quinoa – Quinoa creates a fluffy, hearty base for the filling and adds complete plant-based protein.

14 oz can cooked lentils, drained – Lentils provide texture, protein, and heartiness that makes the filling satisfying and substantial.

2 tsp onion powder – Adds savory depth and enhances the overall flavor.

2 tsp garlic powder – Provides rich, aromatic flavor that complements the lentils and quinoa.

1 tsp paprika – Adds subtle warmth and smoky depth.

½ cup chopped sun-dried tomatoes in oil + 2 tbsp of the oil -Sun-dried tomatoes add bold, tangy flavor and richness.

1 ½ tsp salt – Enhances and balances all the flavors.

¼ tsp black pepper – Adds mild spice and depth.

2 tbsp chopped fresh basil – Fresh basil adds brightness and herbaceous flavor.

½ lemon, zested and juiced – Lemon zest and juice elevate the entire dish with fresh, vibrant flavor.

How to Make Easy Vegan Stuffed Peppers

Step 1: Preheat the Oven

Preheat your oven to 400°F. This temperature allows the peppers to soften while keeping their structure intact.

Step 2: Prepare the Bell Peppers

Slice the tops off the bell peppers and remove the seeds and membranes from the inside. This creates space for the filling while allowing the peppers to cook evenly. Place the hollowed peppers in a 9×9 inch baking dish and set aside.

Step 3: Make the Lentil Quinoa Filling

In a large mixing bowl, combine the cooked quinoa, drained lentils, onion powder, garlic powder, paprika, sun-dried tomatoes, sun-dried tomato oil, salt, black pepper, fresh basil, lemon zest, and lemon juice. Mix carefully until everything is evenly combined. Taste the filling and adjust seasoning if needed. The mixture should be flavorful, slightly tangy, and well-balanced.

Step 4: Stuff the Peppers

Divide the filling evenly between the prepared bell peppers. Gently press the filling down so each pepper is fully packed.

Step 5: Bake the Stuffed Peppers

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the peppers are tender but still slightly firm. You want them softened but not mushy.

Step 6: Garnish and Serve

Remove from the oven and garnish with additional fresh basil if desired. Serve warm and enjoy.

Tips for the Best Vegan Stuffed Peppers

Use cooked and cooled quinoa. Warm quinoa can make the filling too soft or mushy.

Choose peppers that can stand upright. This helps keep the filling inside and ensures even cooking.

Don’t over bake. The peppers should be tender but still have structure.

Taste the filling before stuffing. Adjust salt, lemon, or spices as needed.

Use high-quality sun dried tomatoes. They add essential flavor and richness.

Meal Prep and Storage

These vegan lentil and quinoa stuffed peppers are perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, place in the microwave for 1–2 minutes or warm in the oven at 350°F until heated through.

You can also freeze stuffed peppers. Wrap them individually and freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat in the oven.