Lentil Stuffed Pepper Skillet
Made in one-pot, this vegan version of an unstuffed pepper skillet is easy to prep. Each serving packs 23 grams of protein and 21 grams of fiber!
If you’re like me and love eating stuffed peppers, but don’t exactly love making them, then you’ll be pumped for this easy stovetop version. It comes together in just one-pot making clean-up a breeze.
It’s also a great example of a whole-food, plant-based meal that is packed with protein. We’re talking 23 grams of protein and 21 grams of fiber per serving. No tofu or isolated plant protein required. Just nutrient-dense plants at their finest!
Lentil Stuffed Pepper Skillet Ingredients
- Extra Virgin Olive Oil– Or any neutral flavored oil you prefer. You can also use a splash of broth instead of oil if you’d like to make the recipe oil-free.
- Onion– Yellow or white onion work best.
- Mushrooms– Cremini mushrooms have the meatiest texture and are typically easiest to find. If you’re not a mushroom person, feel free to skip them.
- Bell Peppers– Whatever color you like works. I prefer the pungent flavor of green peppers mixed with the subtle sweetness of red.
- Garlic– Four cloves should be enough but use your best judgment here.
- Tomato Paste– Essential for umami flavor so don’t skimp here.
- Vegan Worcestershire– Another umami component, I like this brand best.
- Diced Tomatoes– Be sure to pour in the juices too!
- Italian Seasoning– You can substitute dried oregano if you don’t have Italian seasoning on hand.
- Rice– I always have Lundberg’s White Basmati Rice on hand because it cooks fast and holds it texture well. Feel free to use whatever kind of rice you like, just keep in mind it may cook faster or could take longer and require more broth.
- Vegetable Broth– Be sure to use a flavorful broth for best results.
- Lentils– Using canned lentils helps reduce overall cook time. If you want to use dried lentils, I recommend cooking them separately as the acid from the tomatoes can drastically increase the time it takes for lentils to cook.
- Baby Spinach– Technically optional but great for adding more protein to the dish. I like to chop mine but it does add a bit of prep time.
- Vegan Mozzarella and Parmesan– Full disclosure, the pictures were taken with more cheese than what I wrote in the recipe because I do not like to use a lot of vegan cheese. While it does make it look more enticing, it doesn’t make it taste better, in my opinion. You can use more or less if you like. I personally think it’s good with just a bit of grated parmesan on top. Specifically Violife’s parmesan wedge.
- Fresh Parsley or Basil– Fresh herbs takes it up a notch. Both fresh parsley and fresh basil are good choices.
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How to Make Lentil Stuffed Pepper Skillet
- Sauté the onion and mushrooms.
- Add the peppers, garlic, tomato paste, vegan Worcestershire and Italian seasoning.
- Pour in the rice, diced tomatoes and broth. Simmer until rice is tender.
- Add the lentils and spinach. Cook until heated through.
- Top with cheese and broil until bubbly.
- Serve warm with fresh herbs and enjoy!
Lentil Stuffed Pepper Skillet
4 servings
Made in one-pot, this vegan version of a stuffed pepper skillet is easy to prep and packs 23 grams of protein and 21 grams of fiber per serving!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, finely chopped (about 1½ cups)
- 8 ounces cremini mushrooms, finely chopped
- 2 bell peppers, cored and finely chopped (about 2 cups)
- 4 garlic cloves, minced
- 4 tablespoons tomato paste
- 2 tablespoon vegan Worcestershire
- 2 teaspoons Italian seasoning
- 14.5 ounce diced tomatoes, with their juices
- 1 cup rice, rinsed
- 1½ cups vegetable broth
- 2 15-ounce cans lentils, drained and rinsed
- 5 ounces baby spinach, roughly chopped, if desired
- ½ cup vegan mozzarella , for topping
- ¼ cup grated vegan parmesan, for topping
- fresh parsley or basil, for garnish
Instructions
- In a large skillet (3qt or larger), warm the olive oil over medium heat. Add the onion and cook until translucent, for about 5 minutes.
- To the skillet, add the chopped mushrooms. Continue to cook until they release their liquid, about 5 minutes.
- Add the chopped bell peppers, minced garlic, 4 tablespoons tomato paste, 2 tablespoons worcestershire, and 2 teaspoons Italian seasoning. Continue to cook, stirring intermittently, for 5 minutes more.
- Add the rinsed rice along with the diced tomatoes and 1½ cups broth. Bring to a boil then reduce to a low simmer. Cover with a lid and cook for about 20 minutes, stirring intermittently, until the rice is tender. Cooking time may vary depending on the variety of rice that you choose.
- Lastly, stir in the drained lentils and baby spinach. Cover and cook until heated through.
- Preheat the broiler to 450°F. Place the skillet under the broiler and cook for about 5-7 minutes, until the cheese is melted and bubbly.
- Garnish with shredded parmesan and fresh basil or parsley. Serve warm and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on the specific brands you choose.
Calories: 540kcal, Carbohydrates: 92g, Protein: 23g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 878mg, Potassium: 1126mg, Fiber: 21g, Sugar: 11g, Vitamin A: 5762IU, Vitamin C: 103mg, Calcium: 182mg, Iron: 9mg
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