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Stuffed Vegan Bell Peppers

45 minutes

4 Servings

Bell peppers are one of the most affordable and easiest to find foods at your local farmer's market or store. You can make thousands of different dishes with it. Today, I want to share one simple recipe that will not require so much of your time but it will be fabulously delicious. You can use it when entertaining or if you are a party of one, just freeze it and warm it up again whenever you are not in the mood to cook.
You can see the video of this recipe here:

Stuffed Vegan Bell Peppers
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  • 300g dried split beans

  • 200g dried red lentils

  • 4 bell peppers (any colour)

  • 3 Tbsp olive oil

  • 4 carrots

  • 3 leaves of celery

  • 1 onion

  • 100g spinach

  • 2 garlic cloves

  • 1 Tbsp red paprika powder

  • 1/2 Tbsp chilli peppers powder

  • 1/2 Tbsp onion powder

  • 1/2 Tbsp white pepper

  • 1 pinch salt

  • Vegan cheese (optional)


  • Soak split peas overnight. Drain them and wash them in the cold water. Add them to the cooking bowl with 1.5 litres of water

  • Wash lentils in the water and also add them to the cooking bowl with split peas. Set them on the medium heat. Cook it all for around 15 - 20 minutes until softened

  • While the lentils and split peas are cooking, prepare the peppers. Cut the peppers lengthwise into two pieces. Remove all the seeds

  • Oil the cut peppers from both sides. This will prevent from sticking to the form

  • ​Preheat the oven to 200C° and cook the peppers for around 15 minutes

  • While peppers are cooking prepare the other ingredients. Cut carrots, celery and onion into small pieces. Add all of them into a mixing bowl. Mince garlic pieces. Add the spices: paprika powder, chilli pepper powder, white paper, salt

  • Lentils and split peas are done now. Drain them and add them into a mixing bowl. Mix it all together until well combined. Add extra species if you desire according to your wishes

Filling the peppers

  • By now peppers are cooked for 15 minutes in the oven. Use a tablespoon and the kitchen tongues to place the filling into the peppers. Repeat the process until all of the peppers are filled.

  • Place the filled peppers into the oven for another 15 minutes in 200C°

  • If you have a leftover filling you can freeze it in the freezer up to 2 months. You can mix it and it to your salads or pasta dishes as well if you wish

Topping & serving

  • You can add any herbs you have available as the topping to garnish the dish but this optional

  • ​If you want to add vegan grated cheese, that is also possible. It will melt from the heat of the peppers

  • Don't forget to make a picture tagging @practicalwellnesscom on your social media. Enjoy!



Use any bell peppers you want

You can keep the peppers in the fridge up to 5 days and up to 2 months in the freezer

Check my video above to see how I have done it

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