Vegan Stuffed Peppers
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Well Plated · by Erin Clarke★ 4.9 (97)

Vegan Stuffed Peppers

NUTRITION · PER SERVING70M COOK
CAL 8%·PRO 14%
CARBS 25G62% OF CAL
4G FIBER0G ADDED0G INTRINSIC14G OTHER6G TOTAL SUGAR
FAT 4G24% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan stuffed peppers filled with quinoa, lentils, and Italian herbs. Protein-rich, flavorful, and satisfying.

mainitalianbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 small yellow onion (chopped)
  • 1/2 cup lentils
  • 1/2 cup uncooked quinoa
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt (plus additional for baking the peppers)
  • 1/4 teaspoon red pepper flakes (or up to 1/2 teaspoon if you like more spicy)
  • 2 cloves garlic (minced (about 2 teaspoons))
  • 1 cup low sodium vegetable broth (plus additional as needed)
  • 1 15-ounce can fire-roasted diced tomatoes in their juices
  • 1/2 cup chopped sun-dried tomatoes (dry packed and rehydrated or packed in oil, drained and patted dry*)
  • 3 tablespoons nutritional yeast (or Parmesan if you do not need the peppers vegan)
  • 4 large red bell peppers
  • Optional: 1/4 to 1/2 cup non-dairy mozzarella “cheese” or cashew cream
  • 2 tablespoons chopped fresh basil, parsley, or a mix
PREP
5M
SODIUM
221MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.