These Stuffed Bell Peppers are a wholesome, flavor-loaded meal made with a hearty filling of brown lentils, quinoa, walnuts, and colorful vegetables including garlic, onion, zucchini, carrots, celery, jalapeño, and fresh cilantro. Seasoned with chili flakes and Italian seasoning, this vibrant mix is generously packed into bell peppers and baked to perfection for a comforting yet nutrient-dense dish.
Each bite delivers a satisfying balance of plant-based protein, fiber, and healthy fats, making these peppers ideal for clean eating, weight-friendly meals, and high-protein vegan diets. Lentils and quinoa provide sustained energy and satiety, while walnuts add richness and texture without any refined ingredients.
These stuffed peppers pair beautifully with my Green High Protein Sauce, adding a creamy, zesty finish that takes this dish to the next level. Perfect for meal prep, weeknight dinners, or impressing guests with a healthy, oil-free entrée, this recipe proves that eating well never has to be boring.
Protein-Packed Stuffed Bell Peppers with Lentils, Quinoa & Veggies
Description
Bell peppers stuffed with a hearty mix of brown lentils, quinoa, walnuts, and vegetables, baked until tender and served with creamy green high-protein sauce. A wholesome, protein-rich, oil-free vegan meal.
Ingredients
Instructions
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Prep the ingredients
Wash and chop all the vegetables. Soak the quinoa and brown lentils separately for at least 1 hour, then drain and set aside.
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Start the veggie base
Place a deep pan or pot over medium heat. Add chopped garlic and sauté until fragrant. Add chopped onions and cook until translucent. If the mixture starts sticking (since it’s oil-free), add a few tablespoons of water.
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Build the flavor
Add chopped carrots and celery. Cook for a few minutes until slightly soft. Then add zucchini, cilantro stems, and jalapeños. Let everything cook for 2–3 minutes until the zucchini softens and the herbs release their aroma.
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Cook the lentils
Add the drained brown lentils to the pot. Pour in enough water to cover them and cook until the lentils are soft and tender, adding more water if needed.
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Add the quinoa
Once the lentils are cooked, add the soaked quinoa and just enough water to cover it. Cook until the quinoa is fully done and all the water is absorbed. The mixture should be moist but not watery since it will be used as stuffing.
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Season and finish the filling
Add chopped walnuts, chili flakes, Italian seasoning, and salt. Mix well and let everything simmer until the mixture is completely dry and well combined. Turn off the heat and allow the stuffing to cool.
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Prepare the bell peppers
Cut the tops off the bell peppers and remove the seeds and membranes from inside. Keep the tops aside.
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Stuff the peppers
Fill each bell pepper generously with the lentil-quinoa mixture. Place the stuffed peppers in a baking dish and cover with the pepper tops.
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Bake
Bake at 400°F (200°C) for 20 minutes. The tops cook faster, so remove them halfway if needed to prevent burning.
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Serve
Serve hot with my Green High Protein Sauce for a creamy, high-protein, flavor-packed finish.
Nutrition Facts
Servings 9
Serving Size 1 bell pepper
- Amount Per Serving
- Calories 276kcal
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 0.9g5%
- Cholesterol 0mg
- Sodium 150mg7%
- Total Carbohydrate 39g13%
- Dietary Fiber 7g29%
- Sugars 8.2g
- Protein 11g22%
- Added Sugars 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
