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Debra Klein | Easy Plant Based Recipes

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Home » All Recipes » Appetizer » Lentil Stuffed Mini Peppers: Vegan & Gluten-free.

Lentil Stuffed Mini Peppers: Vegan & Gluten-free.

Gluten-freeGrain FreeVegan

Published on: May 14, 2019 Last modified: June 1, 2020

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LENTIL STUFFED MINI PEPPERS: A tasty appetizer or side-dish. They’re easy to make, perfect for meal prep, Vegan, gluten-free and nutrient dense.

A plate of lentil stuffed mini peppers garnished with cilantro.
Lentil Stuffed Mini Peppers: beautiful, tasty and loaded with nutrition.
 
Mini Peppers make a nutrient dense vessel to hold the grain-free stuffing.
Mini Peppers make a nutrient dense vessel to hold the grain-free stuffing.

The struggle to come up with options that are healthy, simple to make and tasty too is real. Throw in a couple of picky or allergy restricted eaters and you have a recipe for frustration. The number one request I get from clients, workshop students and friends: healthy dinner or appetizer options that are delicious and use wholesome ingredients. This recipe for lentil stuffed mini peppers works well in either scenario. I know this recipe will come in handy for the busy spring season ahead. Stuffed mini peppers are ideal for appetizers, snacks or side dishes. Full sized bell peppers can be used for meal sized portions. The filling is easy to make, delicious and satisfying.

LENTIL STUFFED MINI PEPPERS ARE IDEAL FOR:

  • Fun Party Food
  • Meal Prep.  Make all or part ahead of time.
  • Healthy Bite Sized Snacks
  • Vegans
  • Pot-lucks
  • BBQs
  • Graduation Parties
  • Brunch
  • Healthy side dish
  • Festive Appetizers
Halved Mini Peppers, ready to stuff.
Prep the peppers and par-roast while you make the stuffing.

DO I NEED TO PRE-COOK THE PEPPERS?

It’s not necessary, but it makes sense.  Prep the peppers, drizzle with olive oil S+ P and get the cooking process started while you make the stuffing. Then, when the stuffing is ready, you can fill the partially cooked peppers and the baking time will be substantially reduced.

Taco spices: cumin, paprika, chili powder and oregano.
Cumin, Paprika, Chili Powder and Oregano spice up the lentil and cauli-rice stuffing.  If you like a bit more heat, add a pinch of cayenne as well.

 

CAN I MAKE THESE WITH FULL SIZED PEPPERS AS A MAIN MEAL?

Yes!  Of course. They are awesome as a meatless Monday main meal.  They’re low in calories yet rich in protein, fiber, iron, Vitamin C, and potassium.  You could add a simple side salad to get in some leafy greens for a nutritionally powerful meal.

Follow the directions for the mini peppers, adding 10 minutes to the cooking time for the peppers when not filled and then add an additional 10 minutes to the cooking time while stuffed.  Add an additional 10 minutes if peppers aren’t soft when checked with a fork.

Bit Sized Vegan Stuffed Peppers.
Stuffed mini peppers are so delicious you’ll want to eat them straight from the pan.

I had about twice the stuffing I needed for this recipe.

WHAT TO DO WITH THE LEFTOVER STUFFING?

  • Scoop on top of greens for an awesome vegan taco salad
  • Heat and serve over sprialized zucchini for some spaghetti and “meat” sauce.
  • Ladle over spaghetti squash.
  • Place in a bowl, surrounded by tortilla chips or crudites for a nutrient dense dip.
  • Freeze to use another time…and turn into stuffed zucchini boats.
Lentil and Cauli-Rice Stuffing on top of greens for a taco salad.
Use any leftover lentil/cauli-rice stuffing for an awesome taco salad.

The search for more simple recipes that use wholesome ingredients and are tasty is never ending.  This recipe checks off all the boxes for me: nutrient dense, tasty, easy to make and beautiful presentation. Heading to a pot-luck, a graduation party, or having a few friends over for appetizers and drinks?  This is a recipe you’ll be proud to walk in with. Let me know in the comments what you served these for and how everyone loved them!

Lentil stuffed mini peppers
Mini Stuffed Peppers: A nutritious and delicious appetizer.
Continue to Content
Yield: 12

Lentil Stuffed Mini Peppers: Vegan & Gluten-free.

Lentil stuffed mini peppers

Delicious vegan recipe for lentil stuffed peppers. Simple recipe can be made in mini peppers for appetizers or full sized bell peppers for a meatless meal.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 cup dry lentils
  • 3 cups water
  • 1 lb. mini sweet peppers
  • 1 Tablespoon olive oil
  • 1 medium yellow onion, small dice
  • 1 12 oz. package frozen cauli rice (approx. 3 cups fresh)
  • 3 cloves garlic, pressed
  • 1 cup frozen corn
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon coarse ground sea salt
  • **If you like a bit of heat, add a pinch of cayenne pepper
  • 16 oz. jar prepared salsa.

OPTIONAL GARNISH:

  • ¼ cup fresh cilantro
  • 2 Tablespoons hemp seeds

Instructions

HOW TO COOK DRIED LENTILS

  1. Before cooking lentils, rinse in cold water, pick over to remove debris and drain.
  2. It is not necessary to soak lentils before cooking, but you can to reduce cooking time by about half if you do.
  3. Combine lentils and 3x their volume in water in a small saucepan over medium high heat. Bring to a boil and adjust heat to maintain a low simmer.
  4. Cook until lentils are tender, approx. 15 minutes. Drain any liquid that wasn’t absorbed during cooking.

TO MAKE STUFFED PEPPERS:

  1. Preheat oven to 400. Line baking tray with unbleached parchment paper.
  2. Make the lentils. See above for directions. This can be done up to several days in advance.
  3. Prepare peppers: cut in half, through the stem. Remove seeds and ribs. Removing stems is optional: I like to leave the stems on for presentation. Brush with olive oil, sprinkle with S+P and place cut side up on prepared pan and cook for 20 minutes until beginning to soften.
  4. Meanwhile, prepare the stuffing: heat heavy bottom skillet over medium heat. Swirl in oil and then add onion. Cook until it starts to soften, approx. 3 minutes. Add the spices, garlic and cook, stirring for 30 seconds, so garlic is fragrant but doesn’t burn. Then stir in the lentils, cauli-rice and corn. Add the salsa and reduce heat to low. Simmer for 2-3 minutes as flavors begin to marinate.
  5. Scoop stuffing into each pepper, fill to heaping. The easiest way to do this with the mini peppers is to use two teaspoons (the way you would for dropping chocolate chip cookies) and scoop with one and use the back of the other to push what's in the first spoon into the mini pepper. Sprinkle with cilantro and hemp seeds if desired. Turn heat down to 350 and bake for 20 minutes until lightly browned and filling is hot.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 156Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 459mgCarbohydrates 28gFiber 4gSugar 4gProtein 7g

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe?

Please leave a review below, then snap a picture and tag me @dkhealthcoach and use #debraklein on Instagram so I can see it!

© Debra
Cuisine: American / Category: Appetizer

HOW TO MAKE LENTIL STUFFED MINI PEPPERS AS A FREEZER MEAL

  • Prepare up to step 4. Stuff the peppers, but don’t bake.
  • Make sure peppers have completely cooled. Place in a glass dish with air tight seal  and then cover tightly. Freeze for up to 3 months. Thaw completely when ready to use and then bake as directed above in step 5.
  • If you’ve already cooked the peppers and realize you have too many and want to freeze, no problem. Follow the notes from the step above, reducing the cooking time slightly, making sure they are fully heated through.

More fun party food:

Veggie Spring Rolls with Peanut Sauce

Vegan Ricotta Pizza Muffins

Grain-free Double Chocolate Cookies

Filed Under: Appetizer, Gluten-free, Grain Free, Main Course, Vegan

Previous Post: « Raw Sugar Snap Pea Salad
Next Post: Healthy Banana Chocolate Chip Muffins [dairy-free] »

Reader Interactions

Comments

  1. Tracy

    May 18, 2019 at 12:24 am

    Sooo beautiful. And you're right, I was SO proud to show up at a party with these beauties! And then to say that they're vegan AND gluten free? They were the star of the party!
    ★★★★★
    Reply
    • Debra Klein

      May 18, 2019 at 10:47 am

      Awesome!! Thanks for that feedback.
      Reply
  2. Tina

    May 18, 2019 at 1:16 am

    I always pick up these little sweet peppers when I see them in market. I love their peppery sweetness. This is a great idea! I lack imagination with these little guys and usally just eat them raw. I love what you did with these!
    ★★★★★
    Reply
    • Debra Klein

      May 18, 2019 at 10:46 am

      Thank you. They are the perfect size to stuff. So fun.
      Reply
  3. Daniela

    May 18, 2019 at 1:05 pm

    I'm always looking for creative ways to use lentils, and these stuffed mini peppers seem like a great idea! I love that they are vegan, gluten-free, AND packed with nutrients. I can't wait to make them for my next party!
    ★★★★★
    Reply
    • Debra Klein

      May 20, 2019 at 8:27 am

      All that and tasty too!
      Reply
  4. Jenni LeBaron

    May 19, 2019 at 10:08 pm

    I love stuffed peppers and never though of lentils as a stuffing before- that's brilliant! I love that these look flavorful and hearty so I wouldn't even miss the traditional meat stuffing. Great dinner recipe and a perfect way to get some great veggies in your diet!
    ★★★★★
    Reply
    • Debra Klein

      May 20, 2019 at 8:26 am

      This recipe is a great intro into the wonders of meatless meals. So delicious, you won't miss the meat...or the grains.
      Reply
  5. Marisa F. Stewart

    May 20, 2019 at 9:55 am

    Those mini stuffed peppers are adorable!! What a great side to have especially if you can make them ahead. I can see this for a barbecue and popping the peppers in the oven briefly then serving them. I really like the addition of lentils instead of meat. GReat recipe.
    ★★★★★
    Reply
    • Debra Klein

      May 20, 2019 at 9:33 pm

      Thank you. BBQ here we come!
      Reply
  6. Dana

    May 20, 2019 at 10:55 am

    I love love love lentil-stuffed peppers! I usually make big ones as sides or for a meal but I love the idea of turning them into a snack/appetizer. And the stuffing is so multi-purpose. Can throw it onto a salad, eat it with tortilla chips, or eat it with a spoon ;)
    ★★★★★
    Reply
    • Debra Klein

      May 20, 2019 at 9:33 pm

      Yes...so good, a spoon is just perfect.
      Reply
  7. Sean@Diversivore

    May 20, 2019 at 5:09 pm

    Love the choice of spices that you used for the stuffing. That combination is perfect with the distinctive sweetness of peppers. I love the tip about using the leftovers too, as I'm sure I'd want to stretch my work out into a couple of meals. Probably make a great vegan taco filling in a fresh corn tortilla. Yum.
    ★★★★★
    Reply
    • Debra Klein

      May 20, 2019 at 9:32 pm

      Thanks....and yes on the tacos....we have used the leftover stuffing with great success for tacos.
      Reply
  8. Trish Bozeman

    May 21, 2019 at 12:52 pm

    These are absolutely genius! My mind always goes right to cheese when I think of stuffing mini peppers, but we adore lentils in our house. I can't wait to give this a try and see if my toddler will try it!
    ★★★★★
    Reply
    • Debra Klein

      May 21, 2019 at 2:09 pm

      Oh, I bet your toddler will like them....which kid doesn't love finger food?? Maybe alter the spices to be sure he will find them tasty.
      Reply
  9. Annabelle

    August 21, 2019 at 10:19 am

    This looks so delicious and healthy. Can't wait to make it. I always thinknof lentils in soup so I'm looking forward to trying them in a new format. Thank you Debra for sharing your great recipes and health tips!
    Reply
    • Debra Klein

      August 21, 2019 at 1:20 pm

      You are welcome......this one is both nutritious and delicious...enjoy!
      Reply

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Hi, I'm Debra. I help busy women, like you, create better health and more energy for themselves and their families. How? By showing you how eating more plants can be easy, fun, and delicious.

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