Vegan stuffed peppers with mushrooms, lentils, rice, dairy-free cheese and sour cream. It is super easy to make and delicious; the whole family will enjoy it!
Since training for my first marathon, I have been trying to eat more nutritious and healthy foods. If you ever run a marathon, you know how long your training takes, not only about your weekly runs but all those extra stretchings, foam rolling and strengthening, not even mention my daily job. So trust me, when I'm saying I need quick, nutritious and delicious food, I really mean it.
These vegan stuffed peppers are not only delicious but also easy to make. Seriously, you and your family will love it! Perfect for meal prep, but it could also be a great midweek dinner or if your friends are coming over and you would like to surprise them with something delicious.
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These stuffed peppers with mushrooms and lentils are a simple way to get extra nutrients in your diet. They are stuffed with mushrooms, lentils, rice, onion, Italian mixed herbs, dairy-free cheese, and sour cream. But you can fill them with anything you like or have at home.
This recipe makes three big stuffed peppers, so six halves. The filling is so tasty, healthy, nutritious, vegan and gluten-free. Just what You need!
And if you like these vegan stuffed peppers, you'll love my Stuffed Mushrooms with Vegan Cream Cheese and Jalapeños that I shared earlier. Check it out if you haven't seen it yet.
Why you will love these Stuffed Peppers
- This recipe is so versatile - hence why I love it so much. You can use all your leftovers from the fridge or cupboard. It would be delicious with beans, avocado and jalapenos too. Just be creative and fill them with whatever you like.
- The filling is not only tasty, but also healthy and nutritious - I made it with Italian seasonings, mushrooms, rice and lentils. And I couldn't leave the vegan sour cream and cheese out, either. So good!
- Perfect midweek dinner or a great meal-prep idea - I love to add them next to other mains or have them on their own with a side salad or some garlic bread. For extra creaminess, add more sour cream on top after baking. You won't regret it.
what you will need to make vegan stuffed peppers
- Red bell peppers
- Mushrooms
- Lentils
- Rice
- Carrots
- Dairy-free sour cream
- Vegan cheese
- Garlic & onion
- Italian mixed herbs
- Cumin
- Salt & pepper
- Tomato puree
- Sugar
- Vegetable oil
See recipe card for quantities.
How to make vegan stuffed peppers
You will find the full recipe with all the measurements in the recipe card at the bottom of the post.
- Cook the rice unless you're using leftover cooked or microwave rice ( which I used because I love saving time )
- Cook the filling. Add lentils and rice at the end. I have been using canned lentils, so I didn't have to cook them before. If you are using raw ones, you have to cook them before, which would take longer.
- Stuff the peppers and top with sour cream and cheese.
- Bake and serve.
This recipe is so easy to make! If you're short on time, you can make the filling in advance, so after, you just need to stuff the peppers and bake them. Depending on the size, you can stuff three big peppers with this amount of ingredients. You might have a little leftover of the filling.
Variations
This recipe is so versatile - hence why I love it so much. Use different vegetables, anything you like or have at home.
- Spicy - add chili pepper flakes while cooking the dish.
- Mexican - add guacamole, red kidney beans and sweetcorn instead of the lentils and mushrooms. Add extra jalapeños to make it spicy.
Storage
These stuffed peppers are best served straight away, but if you have leftovers, you can store them in an airtight container in the fridge for up to 4 days. Then warm it up in the microwave.
You can freeze these stuffed peppers too. Then when you are ready to eat it, let them thaw overnight in the fridge and then heat them in the oven or microwave.
top tip
- I love this recipe with lots of sour cream and cheese on top, although if you like it extra creamy, add more sour cream on top after baking.
- Use leftover or microwave rice to make this dish quicker. However, using freshly cooked rice would still be a great choice.
- Using canned lentils would also save you time. Please remember that if you use raw ones, you must cook them before adding them to the mixture.
- If there is any leftover filling, don't panic! It would be a great side dish, or you could eat them with some tortillas.
more easy recipes
Rich and Creamy Vegan Mushroom Stroganoff
Vegan Cauliflower Casserole with Meat-free Mince
Pasta with Vegan Cream Cheese and Cherry Tomatoes
If you try this recipe, take a photo of your creation, and please tag me on Instagram @plantnspice #plantnspice because I love seeing your remakes!
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Vegan Stuffed Peppers Recipe
- Total Time: 1 hour 5 minutes
- Diet: Vegan
Description
Vegan stuffed peppers with mushrooms, lentils, rice, dairy-free cheese and sour cream. It is super easy to make and delicious; the whole family will enjoy it!
Ingredients
- 3 big red bell peppers
- 120g / 4.2 oz mushrooms
- 1 can lentils
- 200g / 7 oz rice
- 2 medium-sized carrots
- 200g / 7 oz dairy-free sour cream ( more for extra creaminess )
- 200g / 7 oz vegan cheese
- 4 garlic
- 1 onion
- 1 tsp Italian mixed herbs
- ½ tsp cumin
- Salt & pepper to taste
- 2 tbsp tomato puree
- 1 tsp sugar
- 2 tbsp vegetable oil
Instructions
- Firstly, prepare the filling. Cook the rice unless you're using leftover cooked or microwave rice, as I did. You would save so much time with it.
- In the meantime, heat a bit of oil in a large skillet over medium-high heat and add onion and carrots. Saute them with a pinch of salt for a few minutes, then add mince garlic and cook everything for another few minutes until the carrots get soft.
- While cooking, chop the mushrooms and add them to the skillet alongside the onion, garlic and carrots.
- After a few minutes, add lentils. Please be aware that if you are using raw lentils, you must cook them before adding them to the mixture. I used canned lentils, so it wasn't necessary to precook it.
- Then add salt and pepper to taste, Italian mixed herbs, cumin, tomato puree, sugar and a splash of water and mix them well.
- When the carrots, mushrooms and lentils are soft, add the cooked rice, and mix them until well combined. And just like that, the filling is ready.
- Preheat the oven to 200c, and place your peppers into a baking dish.
- Now, it's time to stuff the peppers. Spoon the filling into each pepper, and top them with dairy-free sour cream and cheese.
- Drizzle them with oil and bake them uncovered for 25-30 minutes until the cheese is melted and golden.
Serve it warm with fresh parsley or other garnishes of your choice. It would be delicious with a side salad, garlic bread, or its own. Enjoy!
Notes
For extra creaminess, add more sour cream on top.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Cuisine: American
Keywords: stuffed peppers, vegan stuffed peppers
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