Vegetarian Lentil Stuffed Peppers
This mouth-watering Vegetarian Lentil Stuffed Peppers is nutritious and delicious. It is made with capsicum peppers, beluga lentils, red quinoa, sweetcorn, and spinach cooked in a tomato sauce. Serve as a main.
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These stuffed peppers are a crowd-pleasing vegan dinner option. They are made with nutritious ingredients like capsicum peppers lentils, quinoa and sweetcorn. Plus, the ingredients are affordable and can be found in most supermarkets.
Lentils are a great meat substitute and are delicious because they soak up flavor. When cooking lentils, it is essential to follow the instructions on the packaging. Some lentils require a quick wash and can be cooked immediately, while others may need to be soaked for a few hours.
Why This Recipe Works
- These colorful stuffed peppers are a delicious addition to any menu.
- If you are looking for a tasty vegetarian main, then this dish is a great option.
- Feel free to serve it with Green Goddess Salad with Dressing or a Lebanese Tabbouleh Salad Recipe (Tabbouli).
- Double or triple this recipe to feed more people.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Black quinoa: Black quinoa is slightly crunchy and sweet compared to white and red quinoa.
- Bell peppers: Select ripe, unbruised red, yellow, orange or green capsicum peppers for this recipe.
- Beluga lentils: Use any type of lentils for this recipe but cooking times may differ.
- Red quinoa: You can use any type of quinoa for this recipe.
- Red onion: Feel free to use white onions or shallots instead.
- Garlic cloves: Swap these with garlic powder if you don't have any cloves to hand.
- Plummed tomatoes: I use canned tomatoes but you can also swap them with fresh tomatoes instead.
- Spinach: Use fresh spinach for this recipe.
- Sweetcorn: You can use frozen sweetcorn or canned sweetcorn.
- Parsley to garnish
- A splash of vegetable oil
Tips and Substitutions
- Quinoa: There are 120 different varieties of quinoa so you can use any of your choice for this recipe. The most popular varieties are white quinoa, red quinoa and black quinoa. White quinoa has a fluffy texture while red quinoa is more chewy and hearty.
- Add-ins: Feel free to top these peppers with shredded mozzarella or any other cheese of your choice for more flavor.
- Swaps: For a heartier, filling, swap the quinoa with white rice, brown rice or bulgur wheat.
How to Make Vegetarian Lentil Stuffed Peppers
- Start by adding a splash of vegetable oil to a pan. Once the oil is hot, add onions and crushed garlic and cook for two minutes or until soft and fragrant.
- Pour in blended tomatoes, add cumin powder, oregano, salt, and paprika to taste, and stir. Then, bring the tomato sauce to a boil, add beluga lentils, and cook for 10-15 minutes. While the stew cooks, preheat the oven to 180C/360C.
- Add red quinoa into the pan and pour 1-2 cups of water; add spinach and sweetcorn, stir, and cook for 10-15 minutes or until soft.
4. Lightly grease an oven dish with oil. Then, slice bell peppers in half and add them to the oven dish.
5. Once the lentil filling is ready, stuff each pepper.
6. Bake for 15-20 minutes or until soft.
7. Garnish with parsley and serve with Roasted Carrots, Parsnips and Brussels Sprouts and Quick Cauliflower in Air Fryer.
Recipe FAQs
Stuffed peppers can be served with salad, green beans, broccoli, asparagus or potatoes.
To add more flavor to lentils, season them with salt, pepper, cumin, curry powder, thyme and any other seasoning of your choice.
This dish can be stored in an airtight container and refridgerated for 2-3 days. Reheat them in the microwave.
More Delicious Vegetarian Recipes
Vegetarian Lentil Stuffed Peppers
Equipment
- Oven
- Pan
- Oven dish
Ingredients
- 4 bell peppers (red, yellow, orange and green)
- 200 g beluga lentils
- 80 g red quinoa
- ½ red onion (chopped)
- 2-3 garlic cloves (crushed)
- 1 can of plummed tomatoes (blended)
- 1-2 cups of water
- Salt to taste
- Paprika to taste
- 1-2 teaspoon of cumin powder
- 1 teaspoon oregano
- 1 handful of spinach
- ¾ cup sweetcorn
- Parsley to garnish
- A splash of vegetable oil
Instructions
- Add enough vegetable oil to cover the base of a pan. Once the oil is hot add onions, crushed garlic and cook until soft.
- Pour in blended tomatoes, add cumin powder, oregano, salt, paprika to taste and stir. Bring the tomato sauce to a boil and add beluga lentils and cook for 10-15 minutes.
- Preheat oven at 180C.
- Add red quinoa into the pan and pour 1-2 cups of water. Add spinach, sweetcorn, stir and cook for 10-15 minutes or until soft.
- Grease oven dish wish a splash of oil. Slice bell peppers in half and add them to the oven dish. Stuff each pepper with lentil sauce and bake for 15-20 minutes or until soft. Garnish with parsley and serve.
Video
Notes
- Quinoa: You can choose any type of quinoa for this recipe. The most popular ones are white, red, and black quinoa. White quinoa has a fluffy texture, while red quinoa is chewier and more hearty.
- Add-ins:Â Enhance the flavor by topping these peppers with shredded mozzarella or any other cheese you prefer.
- Swaps:Â For a heartier and more filling option, you can replace the quinoa with white rice, brown rice, or bulgur wheat.
These peppers look so tasty. I love using in season produce and during the summer months peppers are a perfect menu item. Thanks for a great recipe.
I don't even like peppers and these are outstanding! Love the lentils
Stuffed peppers are always a big hit here, so I'm looking forward to trying this recipe! I've never used lentils for stuffed peppers before but I'm excited to see how it turns out!
One of our favorite meals to make! Really love how this is made with lentils!
Yummy! My husband and I love these peppers! Such a hit and very delicious. Definitely, making these again! We love these and such great flavor too!