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–+ servings

Easy Vegan Stuffed Peppers

Print Recipe
These easy vegan stuffed peppers are full of fiber, flavor, and endless nutrients that'll help keep you full!
Course dinner, lunch
Cuisine American
Keyword dinner, dinner recipes, lunch, stuffed peppers, vegan, vegan dinner, vegan recipes
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4
Calories 389
Author Kayla Freitag

Ingredients

  • 4 small-medium red bell peppers
  • 2 1/2 cups cooked and cooled quinoa
  • 14 oz can cooked lentils drained
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1/2 cup sun-dried tomatoes in oil chopped
  • 2 tbsp sun-dried tomato oil
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp freshly chopped basil
  • 1/2 lemon zested and juiced

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. 
  • Slice the tops of the bell peppers off and remove the seeds and membranes from the inside. Set aside.  
  • Add the remaining ingredients to a mixing bowl and carefully mix until everything is fully combined. Taste and add more salt if needed.  
  • Place the peppers in a 9x9 inch baking dish and divide the mixture evenly between the peppers. 
  • Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10-15 minutes or until the peppers are tender but still crisp. You don’t want them too soft.  
  • Garnish with more basil if desired and enjoy!  

Nutrition

Calories: 389kcal | Carbohydrates: 58g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 926mg | Potassium: 1085mg | Fiber: 15g | Sugar: 8g | Vitamin A: 4011IU | Vitamin C: 177mg | Calcium: 65mg | Iron: 6mg