Smoky Lentil-Walnut “Meat” Stuffed Peppers

Smoky Lentil-Walnut “Meat” Stuffed Peppers

Smoky Lentil-Walnut “Meat” Stuffed Peppers
A Flavor-Packed Vegan Dish That Delights Meat-Lovers and Veggie Fans Alike


Why You’ll Love This Recipe

These smoky, savory stuffed peppers are a game-changer for plant-based eating. Combining protein-rich lentils, crunchy walnuts, and aromatic spices, they mimic the hearty texture of ground meat while delivering a bold, BBQ-inspired flavor. Perfect for Meatless Mondays, dinner parties, or meal prep, this dish is:

  • Vegan & gluten-free (use GF-certified ingredients as needed).
  • High in fiber, protein, and healthy fats.
  • Easy to customize with your favorite spices or veggies.

Plus, they’re as satisfying as traditional stuffed peppers—without the meat!


You May Also Like: Spaghetti with Marinara Sauce

Ingredients

  • 4 large bell peppers (any color, halved lengthwise, seeds removed)
  • 1 cup cooked brown lentils (or 1 can, drained)
  • 1 cup walnuts, finely chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika (key for that BBQ depth!)
  • 1 tsp ground cumin
  • ½ cup vegan marinara sauce (plus extra for serving)
  • 2 tbsp olive oil (or vegetable broth for oil-free)
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped (for garnish)
  • Vegan sour cream or cashew cream (optional, for topping)

Step-by-Step Instructions

1. Prep the Peppers

  • Preheat your oven to 375°F (190°C).
  • Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a large baking dish.

2. Sauté the Aromatics

  • Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  • Stir in the minced garlic and cook for 1 minute until fragrant.

3. Build the “Meat” Filling

  • Add the tomato paste, smoked paprika, and cumin to the skillet. Toast the spices for 1 minute to deepen their flavor.
  • Fold in the cooked lentils, chopped walnuts, and marinara sauce. Cook for 5–7 minutes, stirring frequently, until the mixture thickens. Season with salt and pepper.

4. Stuff and Bake

  • Spoon the lentil-walnut filling generously into each pepper half. Pour ¼ cup water into the bottom of the baking dish to keep the peppers tender.
  • Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5–10 minutes until the peppers are soft and slightly charred at the edges.

5. Garnish and Serve

  • Sprinkle with fresh parsley or cilantro. Serve with a drizzle of vegan sour cream, extra marinara, or hot sauce.

Pro Tips for Success

  • Boost the smokiness: Add ½ tsp liquid smoke to the filling.
  • Meal prep friendly: Assemble the peppers and refrigerate unbaked for up to 2 days.
  • Shortcut: Use pre-cooked lentils or canned lentils (rinsed well).
  • Nut-free option: Replace walnuts with sunflower seeds or oats.

Variations to Try

  1. Spicy Kick: Add diced jalapeños or ½ tsp chili powder to the filling.
  2. Cheesy Twist: Sprinkle vegan cheese on top before baking.
  3. Mediterranean Style: Swap smoked paprika for oregano and add olives or artichoke hearts.

Nutritional Benefits

  • Lentils: Packed with plant-based protein (18g per cup) and iron.
  • Walnuts: Rich in omega-3 fatty acids and antioxidants.
  • Bell Peppers: High in vitamin C and fiber.

Serving Suggestions

  • Pair with a crisp green salad or garlicky roasted potatoes.
  • Crumble leftover filling into tacos or stuffed sweet potatoes.

FAQs

Q: Can I freeze these stuffed peppers?
A: Yes! Freeze before baking. Thaw overnight in the fridge, then bake as directed.

Q: What if I don’t have smoked paprika?**
A: Use regular paprika and add a pinch of cayenne for heat + ½ tsp liquid smoke.

Q: Can I use a different grain instead of lentils?
A: Try quinoa or chopped mushrooms for a similar texture.


Final Thoughts

These smoky lentil-walnut stuffed peppers prove that vegan food can be hearty, flavorful, and deeply satisfying. Whether you’re cooking for a crowd or meal prepping for the week, this recipe is sure to become a staple. Save it, share it, and watch even the most devout meat-lovers come back for seconds!

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