STUFFED BELL PEPPERS
Stuffed Bell Peppers are a wholesome and hearty vegan meal that blends nourishment and flavour into a beautifully presented single portion. This plant-based version features a vibrant bell pepper stuffed with a savoury filling of protein-rich lentils, fibre-packed brown rice and rich tomato paste, all delicately seasoned with Italian herbs. It’s baked until tender and aromatic, resulting in a satisfying balance of textures and tastes. Whether served as a light main dish or a delicious side, it’s a perfect option for meal prep, dinner parties or a nutrient-rich lunch. This recipe proves that simple ingredients can deliver complex flavours and vibrant colours. It’s not only eye-catching but packed with plant-based goodness. Customisable and gluten-free, it fits various dietary needs while remaining incredibly easy to prepare and ideal for both weeknights and special occasions.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Bake, Prepared in Advance
OCCASION/HOLIDAY
Fall, Winter, Potluck, Thanksgiving, Christmas, New Year’s Day, Valentine’s Day, Picnic, Easter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Wheat / Gluten-Free, Low Fat, Quick & Easy
DISH TYPE
Casserole / Gratin
INGREDIENTS
There are the following ingredients for Stuffed Bell Peppers:
- 1 bell pepper
- ¼ cup cooked brown rice
- ¼ cup cooked lentils
- 1 tbsp tomato paste
- 1 tsp Italian herbs (dried oregano, thyme, basil)
- Salt and pepper to taste (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 160.9 kcal
- Fat: 1.1 g
- Saturated Fat: 0.2 g
- Carbohydrate: 32.8 g
- Sugar: 7.9 g
- Fiber: 8.5 g
- Sodium: 547.3 mg
- Protein: 7.6 g
- Calcium: 50.8 mg
- Iron: 4.2 mg
- Potassium: 655.9 mg
PREPARATION
These steps are followed for the preparation of Stuffed Bell Peppers:
- Preheat Oven: Set your oven to 190°C (375°F).
- Prepare Pepper: Cut the top off the bell pepper and remove the seeds and membranes inside. Set aside.
- Make Filling: In a bowl, mix the cooked brown rice, lentils, tomato paste, Italian herbs, and a pinch of salt and pepper. Stir until well combined.
- Stuff Pepper: Spoon the filling into the hollowed bell pepper, pressing it down gently to ensure it’s filled.
- Bake: Place the stuffed pepper upright in a small baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the pepper is soft and lightly golden.
- Serve: Let rest for a minute, then plate and garnish with fresh herbs or a squeeze of lemon if desired.
PREP TIME
10 minutes
COOKING TIME
35 minutes
TIPS
Here are some helpful tips for Stuffed Bell Peppers:
- Pepper Stability: If the pepper won’t stand upright, trim the base slightly to stabilise it.
- Filling Flexibility: You can prepare the filling a day in advance and store it in the fridge.
- Cheesy Option: Top with vegan cheese before the final 10 minutes of baking for a melty finish.
- Don’t Overcook: Bake just until the pepper is tender but not collapsing to retain structure.
VARIATIONS
- Mexican Style: Add corn, black beans, cumin and a splash of lime juice.
- Spicy Kick: Mix in chilli flakes or chopped jalapeño for heat.
- Nutritious Boost: Stir in spinach, kale or finely grated carrot for more vitamins.
- Protein Upgrade: Add tofu crumbles or tempeh to boost protein.
PREPPING AND STORAGE
- Fridge: Store leftover stuffed pepper in an airtight container for up to 3 days. Reheat in the oven or microwave.
- Freezer: Wrap cooked and cooled stuffed pepper tightly in foil and freeze for up to 1 month. Defrost in the fridge before reheating.
- Meal Prep Friendly: Make multiple stuffed peppers and keep them refrigerated for ready-to-go lunches or dinners throughout the week.