Mushroom and Lentil Stuffed Bell Peppers: Vegan Showstopper

Vegan Showstopper

Creating a satisfying plant-based meal never looked so good, this vegan showstopper satisfies. Trying new vegan recipes is a delicious way to explore healthy, compassionate eating.

These Mushroom and Lentil Stuffed Bell Peppers are a showstopping dish worthy of any Meatless Monday or Thanksgiving spread.

Vibrant peppers bursting with savory stuffing make this vegan food a meal fit for omnivores and vegans alike.


  • 6 large bell peppers, any color
  • 1 cup dried lentils, rinsed
  • 8 ounces cremini mushrooms, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 15-ounce can of fire-roasted diced tomatoes


Prep time: 30 minutes
Cooking time: 1 hour
Servings: 6
Calories per serving: 150
Country of Origin: Mediterranean


Preheat oven to 350°F. Slice the tops off the peppers and remove the seeds. Set aside. In a saucepan, cover lentils with water and boil for 20 minutes, or until tender. Drain and set aside. In a skillet, sauté mushrooms, onion, and garlic in olive oil until softened. Add cooked lentils, oregano, paprika, salt and pepper. Cook for 5 more minutes.

Stuff pepper halves with lentil mixture. Place peppers upright in a baking dish. Pour tomatoes with juice around the peppers. Bake uncovered for 40 minutes, until peppers are tender.

The lentils provide a filling, plant-based protein while the mushrooms add savory umami flavor without the saturated fat of meat. Bell peppers offer antioxidants like vitamin C and antioxidants that support heart and vision health.

This vegan showstopper dish shows how satisfying nutrition doesn’t require sacrificing flavor. A few wooden spoons, a baking dish, and a skillet are all that’s needed to prepare this satisfying meal.

Nutritional Breakdown

Lentils: High in fiber, protein, and iron. Help control blood sugar and promote gut health.

Bell Peppers: Low calorie, high vitamin C, and antioxidants support immune function and vision health.

Mushrooms: Umami flavor with no cholesterol. May support heart health and have anti-cancer properties.

Frequently Asked Questions (FAQs)

  • Can I use canned lentils instead of dried ones? Yes, just rinse and drain 15 oz canned lentils.
  • How can I make it gluten-free? Use gluten-free tamari or soy sauce instead of regular soy sauce.
  • Can I prepare it in advance? Yes, fully assemble the peppers and refrigerate up to 24 hours before baking.

Calling all Plant-based eaters

Whether dabbling in Meatless Mondays or going full vegan, these stuffed peppers make it simple to enjoy healthy vegan food.

Their vibrant colors and layers of savory flavors will have omnivores and vegans alike counting this recipe among their favorites.

Grab your peppers and lentils today – your new favorite vegan showstopper meal is just an oven away!

ⓘ Disclaimer:
Please note that the information provided in this blog post is for general informational purposes only and does not constitute professional advice. The author of this article is not an expert. It is important to consult with a qualified professional. The content of this blog post is based on the author’s personal experiences, research, and opinions. nor the author assumes no responsibility or liability for any consequences resulting from the use of this information. By reading this blog post, you acknowledge and accept that the information provided here is not a substitute for professional advice.

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