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My Darling Vegan
Vegan Stuffed Bell Peppers

Sweet vegan stuffed bell peppers filled with lentils, cashews, and quinoa for a hearty and healthy vegan meal the whole family will love.

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
 
5 from 1 vote
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Course: Main Course
Cuisine: Vegan
Keyword: Vegan Stuffed Bell Peppers
Servings: 6 people
Calories: 263 kcal
Author: Sarah McMinn
Ingredients
  • 3 medium bell peppers - red, orange and yellow are the sweetest
  • 1 cup cooked quinoa
  • 1 cup cooked Puy or green lentils
  • 1 1/2 tbsp olive oil, divided
  • 1 onion, diced
  • 1/2 cup whole cashews
  • 2 large cloves of garlic, minced
  • 1 tsp dried basil
  • 1 tbsp minced fresh thyme
  • 3-4 sun-dried tomatoes, rehydrated and chopped (optional)
  • generous handful of chopped kale
  • 2 tbsp water
  • salt & pepper, to taste
US Customary - Metric
Instructions
  1. Preheat the oven to 200C/400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
  2. Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.
  3. Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
  4. Serve warm with a green salad.
Nutrition Facts
Vegan Stuffed Bell Peppers
Amount Per Serving
Calories 263 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 11mg0%
Potassium 597mg17%
Carbohydrates 34g11%
Fiber 12g50%
Sugar 5g6%
Protein 12g24%
Vitamin A 1885IU38%
Vitamin C 79.4mg96%
Calcium 39mg4%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.