VEGAN STUFFED BELL PEPPER
A wholesome and hearty Vegan Stuffed Bell Pepper is a nourishing plant-based entrée packed with protein and fibre. Perfect for solo dinners or meal prep, it features a vibrant bell pepper filled with a savoury blend of cooked lentils, quinoa and tomato paste, seasoned with cumin, olive oil and black pepper. The roasted pepper adds a sweet, charred flavour, while the stuffing is warm, rich and satisfying. It’s ideal for health-conscious individuals seeking a balanced and flavourful dinner that’s entirely vegan and gluten-free. Whether you’re making this for a weekday meal or part of a special dinner spread, it delivers on taste, nutrition and ease. Pair it with a crisp side salad or roasted vegetables for a well-rounded and plant-forward experience that’s delicious as it is nourishing.
RECIPE CATEGORY
Entrée
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Fat, Wheat / Gluten-Free
DISH TYPE
Stuffing / Dressing
INGREDIENTS
- 1 bell pepper, halved and deseeded
- ½ cup cooked lentils
- ¼ cup cooked quinoa
- 1 tbsp tomato paste
- ½ tsp ground cumin
- 1 tsp olive oil
- Salt and black pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 260.6 kcal
- Protein: 13.1 g
- Carbohydrates: 41 g
- Fibre: 12.6 g
- Sugars: 9.2 g
- Fat: 6.5 g
- Saturated Fat: 0.9 g
- Sodium: 66.7 mg
- Potassium: 892.4 mg
- Iron: 5.8 mg
- Calcium: 54.8 mg
PREPARATION
- Preheat The Oven: Preheat your oven to 190°C (375°F) and line a small baking dish with parchment paper.
- Dessed The Bell Pepper: Halve and deseed the bell pepper, then lightly brush the inside with olive oil and place the cut side up in the baking dish.
- Mix The Ingredients: In a bowl, combine the cooked lentils, quinoa, tomato paste, ground cumin, olive oil, salt and black pepper. Stir it until well incorporated.
- Make Filling Compact: Spoon the mixture into the halved bell pepper evenly and press gently so the filling is compact.
- Bake: Bake for 25–30 minutes, until the pepper softens and begins to brown at the edges.
- Serve: Remove from oven, let it cool slightly and serve warm with your choice of side.
PREP TIME
10 minutes
COOKING TIME
30 minutes
TIPS
- Pre-Cook Grains: Cook lentils and quinoa in advance to save time on busy weeknights.
- Choose Firm Bell Peppers: Use firm bell peppers to ensure they hold their shape during baking.
- Add Depth: Enhance flavour with smoked paprika, garlic powder or a pinch of chilli flakes.
- Keep It Compact: Press filling down firmly so it bakes evenly and stays together.
- Serve Creatively: Pair with fresh salad, herbed couscous or a drizzle of tahini.
VARIATIONS
- Boost Protein: Add chopped tofu or tempeh to the mix.
- Grain-Free Option: Use cauliflower rice instead of quinoa.
- Extra Veg: Incorporate mushrooms, spinach or grated courgette for added nutrients.
- Cheesy Top: Sprinkle vegan cheese on top before baking for a melted finish.
- Low-Sodium: Reduce salt and enhance with herbs like thyme, parsley or coriander.
PREPPING AND STORAGE
- Fridge: Store cooked stuffed peppers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Wrap individually in foil and freeze for up to 2 months.
- Reheating: Reheat in oven at 180°C (350°F) for 15–20 minutes or microwave until piping hot.
- Advance Prep: Filling can be made a day in advance and stored separately, then assembled and baked when needed.