FILED UNDER: Dairy Free Dinners Lunches Vegan

Vegan Lentil and Rice Stuffed Peppers

A must-try vegan recipe for stuffed peppers with a delicious and moist mix of rice, lentils, spices, garlic, and herbs!
Ratings
5/5
JUMP TO RECIPE

Prep

15 min

Cook

30 min

Servings

6

Stuffed peppers are cooked in all kinds of variations across all regions around the world, and are very close to my heart growing up in a European household. While I grew up eating stuffed peppers with meat like pork or beef, I wanted to try a vegan recipe that tastes just as delicious! 🙂

This is my recipe variation of vegan stuffed peppers consisting of lentils, rice, tomato sauce, spices, and fresh garlic that collectively bring out wonderful aromatics reminiscent of plov or pilaf. 

It tastes absolutely amazing even if you’re not a typical fan of lentils because the dish is cooked slowly in layers. 

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!

Best Vegan Lentil and Rice Stuffed Peppers

RECIPE

Vegan Lentil and Rice Stuffed Peppers

Ingredients

For the Stuffed Peppers:
  • 3 tablespoons of olive oil
  • 6 medium-size bell peppers
  • 1 cup of white rice
  • 1/2 cup of red lentils
  • 1 chopped large onion
  • 2 cups of shredded carrots
  • 1 and 1/2 teaspoon of salt
  • 1 bay leaf
  • 2 cups of water (to pre-boil the rice and lentils)
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of ground black pepper
  • 1 bunch of chopped fresh cilantro
  • 1 sprig of fresh thyme
  • 1 whole head of garlic cloves
  • 3 cups of tomato sauce
  • 1/2 cup of vegan sour cream
  • 3 liters of water (or enough to cover the stuffed peppers in a pot)

Directions

For the Stuffed Peppers:
  1. Add olive oil to a pan over medium heat
  2. Add onions, carrots, 1/2 teaspoon of salt, and a bay leaf
  3.  Cook for 5-7 minutes or until onions have turned translucent and mix frequently to avoid sticking to the bottom of the pan
  4. Add rice and lentils into the pan and cook for another 2 minutes
  5. Add 2 cups of water into the pan and boil the rice and lentil mix for 5 minutes
  6. Add spices, cilantro, thyme, and the rest of the salt
  7. Add tomato sauce and vegan sour cream
  8. Cook over medium heat for another 5-7 minutes until most of the liquids have evaporated
  9. Remove from heat
  10. Mix the stuffing until evenly incorporated and set aside with the pan
  11. Cut off the tops of the red bell peppers and keep them for later
  12. Remove the seeds from inside the red bell peppers
  13. Use a spoon to fill the red bell peppers with the stuffing, placing 2 pressed garlic cloves in each
  14. Place the tops of the red bell peppers back on and place in a large pot or Dutch oven
  15. Fill the pot with water and add any of the extra stuffing directly into the water
  16. Place the pot over medium heat and let it roll to a boil
  17. Boil for no more than 25 minutes (or else the bell peppers will get to soft and fall apart
NUTRITION FACTS (PER SERVING)

Vegan Lentil and Rice Stuffed Peppers:

Calories: 330 | Total Fat: 8 g | Cholest: 0 mg | Total Carb: 59 g | Protein: 9 g

Click here for full nutrition label

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

 
 

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Hi, I'm Ophelia! Step into my kitchen where I take you on a delightful journey through the flavors of Eastern Europe. Experience my recipes with simplicity from step-by-step instructions and videos.

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