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+ servings
A spoonful of cauliflower rice and lentils from a red bell pepper
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5 from 7 votes

Vegetarian Stuffed Peppers with Cauliflower Rice

Easy to make and meal prep, these vegan stuffed peppers make a great addition to your meatless Monday meal rotation. Easily adaptable to whatever ingredients you have on hand, this is a healthy dinner recipe the whole family will enjoy.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish
Cuisine: Anytime
Keyword: vegetarian stuffed peppers
Servings: 4 serves
Calories: 196kcal


  • 4 bell peppers (see notes)
  • 1 tablespoon olive oil
  • 3 cups cauliflower rice
  • 1 red onion finely chopped
  • 1 clove garlic minced
  • 1 can cooked brown lentils drained and rinsed
  • 1 cup cheddar cheese grated (sub in dairy-free cheese if vegan)
  • 1 teaspoon dried oregano
  • ¼ cup fresh parsley
  • salt and pepper to taste


  • Preheat the oven to 375 ° F (190C).
  • Cut the top of the peppers and remove the seeds inside.
  • In a saucepan over medium-high heat, add the olive oil. Once hot, add the cauliflower rice and onion and cook, stirring occassionally for 3 minutes.
  • Add the lentil and oregano and continue cooking for one minute. Taste and season to taste.
  • Place the peppers on a baking tray lined with parchment paper. Stuff the peppers with the cauliflower mixture and then sprinkle the cheese on top.
  • Bake in the preheated oven for 15-20 minutes, until the cheese is melted.
  • Garnish with fresh parsley before serving.


Bell Peppers
Use whatever color of bell pepper you prefer.
Pick wider-shaped bell peppers that are large enough to stuff the cauliflower rice mixture into. If your bell pepper is too small, you will not be able to get much stuffing in there.
Cauliflower Rice
Premade cauliflower rice can usually be found in the fridges in the vegetable section of the grocery store.
Alternatively, you can make your own using this guide: How To Make Cauliflower Rice.
If you prefer, you can substitute the cauliflower rice with regular long-grain white rice or brown rice, but you will have to cook this according to package instructions prior to continuing with the recipe.
Additional Extras
  • A sprinkle of parmesan cheese on top,
  • a dollop of tomato sauce (why not try this Fresh Heirloom Tomato Sauce) on top of the stuffed peppers before baking for a pizza-style dish;
  • a dollop of tomato paste added to the cauliflower rice when cooking (I tend to do this if I have some left in the bottom of the jar that needs to be used, but I wouldn't open a new jar for this recipe);
  • Nutritional yeast mixed into the cauliflower rice mixture, especially if you are serving this up as vegan stuffed peppers;
  • ground beef, ground turkey or chicken or some vegan protein if you want something a bit more substantial. Fry this before adding the cauliflower rice and onion and continuing with the recipe.
Storing Leftovers
Cooled stuffed peppers can be kept in the fridge for up to 4 days.
Can be frozen in a freezer-safe container for 6 months-1 year if stored correctly. See notes in post.


Calories: 196kcal | Carbohydrates: 17g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 220mg | Potassium: 709mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4334IU | Vitamin C: 217mg | Calcium: 259mg | Iron: 2mg