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Single stuffed yellow pepper on a plate, with a fork and knife.

Vegetarian Stuffed Peppers

These delicious peppers are stuffed with a mixture of lentils, mushrooms, and rice, for a winning combination even meat eaters will devour!

Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 185 kcal
Author Laura Yautz

Ingredients

  • 6 medium-sized Bell Peppers, any color
  • 2 teaspoon Olive Oil
  • 1 medium Onion, diced
  • 2 Garlic Cloves, minced
  • 8 oz White Mushrooms, diced small
  • ½ teaspoon Liquid Smoke
  • 1 cup cooked Brown/Green Lentils
  • 1 cup cooked Brown Rice or Quinoa
  • 2 cups Marinara Sauce, divided (or low sodium brand of choice)

To make Marinara Sauce

  • 1 teaspoon Olive Oil
  • 2 Garlic Cloves, minced
  • 2 ½ lbs fresh, ripe Tomatoes (or 28 oz can no added salt diced or crushed tomatoes)
  • 2 teaspoon dried Basil
  • 1 teaspoon dried Oregano
  • Pinch of Salt

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Cut the tops off the peppers, and scoop out the insides. Arrange the peppers in a 9x13 (or similarly sized) baking dish. Spray a bit of oil in the bottom if you are worried about them sticking. If the peppers won’t sit upright, cut a small slice off the bottom until they won’t fall over.
  3. To make Marinara Sauce: Heat oil in a pot over medium heat, and add the garlic. Saute until fragrant. Add the tomatoes, basil, and oregano. Bring to a boil, reduce heat, and simmer for 15 minutes. Allow to cool for a few minutes, and add to a large blender or food processor. Pulse until large chunks are gone. Taste, and add a bit of salt if needed. Return to the pot and keep warm.
  4. In a large skillet, heat 2 teaspoons of olive oil over medium heat.
  5. Add the onions and garlic, and saute until translucent.

  6. Add the mushrooms to the pan, and continue cooking until the mushrooms release their liquid, and most of the liquid evaporates.

  7. Add the liquid smoke, lentils, rice and 1 cup marinara sauce, and warm through.
  8. Scoop the filling into the prepared peppers, dividing evenly. Pour a spoonful of marinara sauce onto each pepper.
  9. Cover with a lid or aluminum foil, and bake for 30 minutes.
  10. After 30 minutes, uncover, and bake another 15-20 minutes, until bubbly.
  11. Serve hot with the remaining marinara sauce.
Nutrition Facts
Vegetarian Stuffed Peppers
Amount Per Serving (1 stuffed pepper)
Calories 185 Calories from Fat 32
% Daily Value*
Fat 3.6g6%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 1.9g
Sodium 122.1mg5%
Potassium 1009.7mg29%
Carbohydrates 32.4g11%
Fiber 8.8g37%
Sugar 12.1g13%
Protein 8.1g16%
Vitamin A 266.4IU5%
Vitamin C 181.1mg220%
Calcium 53.6mg5%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.