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Homemade Vegan and Plant-Based Stuffed Peppers for Heart-Healthy February

Homemade Vegan and Plant-Based Stuffed Peppers for Heart-Healthy February

February calls for a celebration of heart-healthy meals, and what better way to indulge in wholesome goodness than with our delectable Homemade Vegan and Plant-Based Stuffed Peppers? Bursting with vibrant flavors and nutrient-rich ingredients, this recipe not only satisfies the taste buds but also contributes to your overall well-being.

Recipe: Lentil and Vegetable Stuffed Bell Peppers


  • 4 large bell peppers (any color)
  • 1 cup dry green or brown lentils, rinsed
  • 2 1/2 cups vegetable broth
  • 1 cup quinoa, rinsed
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 carrot, grated
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Prepare the Lentils and Quinoa:
    • In a medium-sized pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes or until lentils are tender.
    • In another pot, cook quinoa according to package instructions.
  2. Preheat the Oven:
    • Preheat the oven to 375°F (190°C).
  3. Prepare the Bell Peppers:
    • Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
  4. Prepare the Filling:
    • In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
    • Add diced zucchini, grated carrot, and cherry tomatoes to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
    • Stir in the cooked lentils and quinoa. Season with cumin, paprika, salt, and pepper. Mix well.
  5. Stuff the Bell Peppers:
    • Spoon the lentil and vegetable mixture into each bell pepper, pressing down gently to pack the filling.
  6. Bake:
    • Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
  7. Serve:
    • Remove from the oven, sprinkle with fresh parsley, and serve hot.


  1. Variety of Vegetables:
    • Experiment with different vegetables like mushrooms, spinach, or corn to add variety and nutrients to the stuffing.
  2. Spice it Up:
    • Customize the spice level by adjusting the amount of cumin and paprika according to your taste preferences.
  3. Serving Suggestions:
    • Serve the stuffed peppers with a side of mixed greens or a refreshing avocado salsa for added freshness.
  4. Make-Ahead:
    • Prepare the filling ahead of time for a quick assembly on busy days.
  5. Freeze for Later:
    • These stuffed peppers can be frozen before baking for a convenient make-ahead meal. Just thaw and bake when ready to enjoy.

February is a great time to focus on heart-healthy meals, and this Lentil and Vegetable Stuffed Bell Peppers recipe is an excellent choice. Packed with fiber, protein, and a variety of nutrients, this plant-based dish is not only delicious but also beneficial for your overall well-being.

Remember to explore local and seasonal produce for the freshest ingredients. Feel free to get creative and make adjustments based on personal preferences. Enjoy this hearty and nutritious vegan meal, perfect for supporting your health and wellness goals this February!

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