Mom's Soul Soothing Stuffed Peppers Vegan Style

Transform your dinner into a comforting, plant-based delight with "Mom’s Soul Soothing Stuffed Peppers Vegan Style." This wholesome recipe combines tender bell peppers in vibrant colors with a hearty filling of protein-packed lentils, nutty brown rice or quinoa, and a medley of vegetables like spinach, grated carrots, and tangy diced tomatoes. Seasoned with warm spices such as cumin, paprika, and oregano, this dish boasts a rich depth of flavor, while optional nutritional yeast adds a cheesy, umami twist. Baked to perfection in a luscious tomato sauce, these vegan stuffed peppers are as nourishing as they are satisfying. Perfect for weeknight dinners or meal prep, they’re easy to make and served beautifully garnished with fresh parsley. Ready in just an hour, this recipe is a soul-soothing moment in every bite!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole Bell peppers (any color)
• 1.5 cups Cooked lentils (or canned, drained and rinsed)
• 1 cup Cooked brown rice or quinoa
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 cup Diced tomatoes (canned or fresh)
• 1.5 cups Tomato sauce
• 1 medium Carrot, finely grated
• 2 cups Spinach, chopped
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Nutritional yeast (optional, for added flavor)
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the bell peppers and remove the seeds and membranes. Set aside the tops if you’d like to use them as caps later, or discard them.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

Step 4

Add the minced garlic and cook for an additional minute until fragrant.

Step 5

Stir in the grated carrot and cook for another 2 minutes to soften slightly.

Step 6

Add the cooked lentils, cooked brown rice or quinoa, diced tomatoes, spinach, paprika, cumin, oregano, salt, and black pepper to the skillet. Mix well and cook for 3-4 minutes until the spinach has wilted and the mixture is heated through.

Step 7

If desired, stir in nutritional yeast for a cheesy, umami flavor.

Step 8

Lightly grease a baking dish large enough to hold all the peppers snugly. Stand the hollowed-out peppers upright in the dish.

Step 9

Spoon the stuffing mixture evenly into each pepper, packing it in gently.

Step 10

Pour the tomato sauce over the stuffed peppers, making sure to coat evenly. Cover the dish with foil.

Step 11

Bake the peppers, covered, in the preheated oven for 25 minutes. Then uncover and bake for another 15 minutes to allow the tops to brown slightly.

Step 12

Remove the dish from the oven and let the peppers cool for a few minutes before serving.

Step 13

Garnish with freshly chopped parsley and enjoy your soul-soothing stuffed peppers!

Nutrition Facts

Serving size	(2092.0g)

Amount per serving	% Daily Value*
Calories	1355.0

Total Fat 41.3g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3039.4mg	0%
Total Carbohydrate 198.3g	0%
Dietary Fiber 56.2g	0%
Total Sugars 55.7g
Protein 54.7g	0%

Vitamin D 0IU	0%
Calcium 408.4mg	0%
Iron 21.2mg	0%
Potassium 4223.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.9%

Protein: 15.8%

Carbs: 57.3%