Print

Lentil Stuffed Pepper Skillet Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

This Lentil Stuffed Pepper Skillet is a hearty, nutritious one-pan meal combining vibrant bell peppers, earthy lentils, and wholesome rice, all cooked in a flavorful tomato and Italian seasoning base. Topped with melted vegan mozzarella and parmesan, this dish is perfect for a comforting vegan dinner that’s packed with protein and fiber.

Ingredients

Vegetables and Aromatics

  • 1 yellow onion, finely chopped (about 1½ cups)
  • 8 ounces cremini mushrooms, finely chopped
  • 2 bell peppers, cored and finely chopped (about 2 cups)
  • 4 garlic cloves, minced
  • 5 ounces baby spinach, roughly chopped (optional)

Pantry Items

  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 2 teaspoons Italian seasoning
  • 14.5 ounce can diced tomatoes with juices
  • 1 cup rice, rinsed
  • 1½ cups vegetable broth
  • 2 (15-ounce) cans lentils, drained and rinsed

Toppings and Garnish

  • ½ cup vegan mozzarella (for topping)
  • ¼ cup grated vegan parmesan (for topping and garnish)
  • Fresh parsley or basil (for garnish)

Instructions

  1. Prepare the aromatics: In a large skillet (3 quarts or larger), warm the olive oil over medium heat. Add the finely chopped onion and cook for about 5 minutes until it becomes translucent, stirring occasionally.
  2. Cook the mushrooms: Add the finely chopped cremini mushrooms to the skillet and continue cooking for another 5 minutes, allowing them to release their liquid and soften.
  3. Add peppers and seasoning: Stir in the chopped bell peppers, minced garlic, tomato paste, soy sauce, and Italian seasoning. Cook everything together, stirring intermittently, for about 5 minutes to meld the flavors.
  4. Simmer with rice and tomatoes: Add the rinsed rice, diced tomatoes with their juices, and vegetable broth to the skillet. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for about 20 minutes. Stir occasionally and cook until the rice is tender; cooking time may vary depending on rice type.
  5. Incorporate lentils and spinach: Stir in the drained and rinsed lentils along with the chopped baby spinach. Cover and cook until everything is heated through and the spinach wilts, about 3-5 minutes.
  6. Broil with cheese topping: Preheat your oven broiler to 450°F. Sprinkle the vegan mozzarella and grated vegan parmesan evenly over the skillet contents. Place the skillet under the broiler and cook for 5-7 minutes until the cheese is melted, bubbly, and slightly golden.
  7. Garnish and serve: Remove the skillet from the oven and garnish with additional grated vegan parmesan and fresh parsley or basil. Serve warm and enjoy your nutritious lentil stuffed pepper skillet!

Notes

  • Make sure to rinse the rice to remove excess starch for better texture.
  • You can substitute brown rice but increase the simmering time accordingly and add more broth if needed.
  • Using canned lentils saves time, but you can cook dried lentils ahead of time if preferred.
  • If you don’t have a broiler, you can finish this dish by baking it in a preheated 400°F oven until the cheese melts.
  • For extra spice, consider adding crushed red pepper flakes when adding garlic.
  • Leftovers store well in the refrigerator for up to 4 days and can be reheated on stovetop or microwave.

Find it online: https://yumntasty.com/lentil-stuffed-pepper-skillet-recipe/