Stuffed Bell Pepper

Stuffed Bell Pepper

Healthy and delicious veggie stuffed bell pepper. For a different version of this recipe, simply stuff the peppers with our Vegan Ground Beef Substitute.

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Stuffed Bell Pepper
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 2 people
Calories: 654 kcal
  • 2 lrge zucchini cut into 3 inch pieces
  • 4 roma tomatoes cut in half
  • 1 cup mushrooms
  • 1 tsp coconut oil
  • 1/4 cup marinara sauce low-sodium
  • 2 cups cooked lentils
  • 1/8 tsp garlic powder
  • 1/8 tsp himalayan sea salt
  • 2 bell peppers cut in half - cored - seeded
  • 2 tsp chopped fresh cilantro or parsley
  1. preheat oven to 375 F

  2. place zucchini, tomato and mushrooms in food processor and pulse until desired chop is reached

  3. coat skillet with coconut oil and heat over medium heat.  Add zucchini, tomatoes, mushrooms and marinara sauce and cook until veggies are soft, about 5 minutes.

  4. remove from heat and stir in the lentils, garlic powder and salt

  5. stuff pepper halves with the lentil mixture and place them on a baking sheet

  6. bake for 15-20 minutes or until tender

  7. garnish with herbs if you are using them

Nutrition Facts
Stuffed Bell Pepper
Amount Per Serving
Calories 654 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Sodium 355mg 15%
Potassium 3059mg 87%
Total Carbohydrates 110g 37%
Dietary Fiber 41g 164%
Sugars 28g
Protein 44g 88%
Vitamin A 195.7%
Vitamin C 424.4%
Calcium 11.7%
Iron 88.8%
* Percent Daily Values are based on a 2000 calorie diet.
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