These hearty vegan stuffed peppers are a one-pan dinner dream

My earliest memories of stuffed peppers come wrapped in steam and spice. On Sunday afternoons, the upstairs kitchen above our family’s corner taquería would fill with the smell of roasting poblanos, sizzling onions, and garlic mashed in salt.

My abuela worked from feel, not recipes. No measuring cups, no timers—just instinct, patience, and one good pan.

She’d hollow out peppers with the same steady hands she used to braid my hair. The filling would change with the season: leftover rice, mashed beans, chopped squash, maybe crumbles of soy chorizo if it was payday. She called them “refrigerator rescue.” I just called them magic.

Years later, these same peppers are still my favorite weeknight dinner. Only now, I make them vegan, and my skillet has a heatproof handle.

Why stuffed peppers are still my go-to one-pan dinner

Stuffed peppers may look like a comfort food classic—and they are—but here’s the kicker: they’re also one of the most sustainable and nourishing meals you can pull together with minimal effort.

Let’s break down the bigger “why” behind this pantry-friendly dinner.

Planet-forward

Because the filling is flexible, stuffed peppers are a natural way to use what you have—a leftover scoop of rice, half a can of beans, those wilting greens you meant to toss into a salad.

This kind of cooking minimizes food waste, which is critical considering that food waste contributes up to 10% of global greenhouse gas emissions. Choosing whole ingredients over ultra-processed options also helps cut back on packaging, which contributes heavily to plastic pollution.

The United Nations Environment Programme warns that single-use plastics continue to fill oceans and landfills at alarming rates.

Health-wise

Each pepper is essentially a little edible bowl of fiber, antioxidants, and plant-based protein. Lentils alone deliver about 18g of protein per cooked cup, and they’re rich in folate, iron, and polyphenols that help reduce inflammation.

According to Harvard T.H. Chan School of Public Health, lentils also support heart health and gut balance.

Meanwhile, bell peppers add a dose of vitamin C and beta carotene, especially the red and orange varieties.

Add in some whole grains and mushrooms, and you’ve got a full-spectrum plate of nutrients that satisfies without cholesterol.

Community impact

Stuffed peppers are what I call quietly generous. You can double the recipe with ease, freeze them for later, or bring a tray to a friend who just had a baby. Meals like these invite connection and care—they’re meant to be shared.

In fact, research from Harvard Health shows that home-cooked, shared meals are linked to stronger social bonds and healthier eating patterns overall. Not bad for something you made in just one pan.

Let’s break it down: the anatomy of a perfect vegan stuffed pepper

Think of each pepper as a tiny edible casserole dish. It’s what I make when I don’t want to fuss—but still want the payoff.

The pepper

Bell peppers are ideal. Choose ones that can stand upright and have smooth, tight skin. Red or orange are sweeter, but green works too. Want to level up? Use poblanos for smoky depth.

The filling

You want three things: a grain, a protein, and a veggie. I go with brown rice or quinoa for bulk, lentils for heartiness, and mushrooms for meaty texture.

The flavor

Aromatics like garlic and onion, plus spices like cumin and smoked paprika, give it soul. Add a splash of lime or vinegar at the end to wake it up.

The binder

Tomatoes bring moisture and acidity. Canned diced, fresh, or even salsa—your choice.

The topping

This is where you play: breadcrumbs, crushed tortilla chips, vegan feta, or a drizzle of tahini. Crunch or cream, or both.

“It’s like a burrito bowl got dressed up for dinner—then curled up in a blanket.”

One-pan vegan stuffed peppers (Dinner for 4–5)

Here’s my go-to recipe, packed with flavor and endlessly adaptable.

Ingredients

For the peppers

• 5 large bell peppers (any color), tops cut off and seeds removed 
• 1 tbsp olive oil 
• Pinch of salt

For the filling

• 1 tbsp olive oil 
• 1 small onion, diced 
• 2 cloves garlic, minced 
• 1 tsp ground cumin 
• 1 tsp smoked paprika 
• ½ tsp dried oregano 
• ½ tsp chili flakes (optional) 
• 1 cup cooked lentils (green or brown) 
• 1 cup cooked brown rice or quinoa 
• 1 cup finely chopped mushrooms 
• 1 cup canned diced tomatoes (drained) 
• ¼ cup chopped fresh cilantro or parsley 
• Salt and pepper to taste

Optional toppings

• ¼ cup seasoned breadcrumbs or crushed tortilla chips 
• Drizzle of tahini or vegan sour cream

Instructions

1. Prep your peppers
   Preheat the oven to 375°F (190°C).
   Rub the hollowed bell peppers with olive oil and a pinch of salt.
   Place them upright in a deep baking dish. Set aside.
2. Sauté the flavor base
   In a skillet, heat olive oil over medium.
   Add onion and cook until translucent, about 5 minutes.
   Stir in garlic, cumin, paprika, oregano, and chili flakes. Cook for 1–2 minutes.
3. Build the filling
   Add mushrooms and cook until their moisture evaporates, about 7 minutes.
   Stir in lentils, rice, and tomatoes. Mix to combine.
   Season with salt, pepper, and herbs. Let everything warm through, 2–3 minutes.
4. Stuff and bake
   Spoon filling into each pepper, packing gently.
   Top with breadcrumbs or crushed chips if using.
   Pour a splash of water or veggie broth into the baking dish.
   Cover loosely with foil and bake for 30 minutes.
   Uncover and bake another 10–15 minutes, until the tops are golden and peppers are tender.
5. Serve with flair
   Drizzle with tahini or vegan sour cream.
   Sprinkle extra herbs and serve with lime wedges or avocado slices.

How to tweak it for whatever’s in your fridge

This recipe doesn’t need to be followed like gospel. It’s more like a template that says: use what you’ve got.

• No lentils? Black beans, chickpeas, or crumbled tempeh work well. 
• No rice? Try farro, barley, or couscous. 
• Want heat? Add chipotle in adobo, jalapeño, or harissa. 
• Need more veg? Toss in chopped spinach, zucchini, or corn. 
• Low on herbs? Use a spoon of pesto, salsa, or just a squeeze of lemon juice.

“This recipe forgives. Which, if we’re being honest, is what most of us need on a Tuesday night.”

The upshot? Less stress, more flavor, fewer dishes

You roasted. You stuffed. You barely used more than one pan.

You turned leftover lentils and a few tired peppers into a warm, nourishing meal that honored your ingredients—and maybe even your grandmother.

And whether you shared it with someone you love or stashed it away for a future lunch, you practiced something important: choosing flavor, care, and planet-friendly habits—without the burnout.