These vegan stuffed mini peppers have become my go-to appetizer for casual get-togethers. I started making them when my sister went plant-based last year, and now everyone asks for them – even my meat-loving friends! They’re simple to put together, and I love that I can prep them ahead of time when I’m not in a rush.
I usually make a big batch while I’m already in the kitchen cooking dinner. That way, I’m not scrambling at the last minute when friends pop over. Plus, these little peppers are perfect for snacking – just the right size to grab and go. The filling is creamy and satisfying, and nobody ever guesses they’re completely dairy-free.
Want something that both vegans and non-vegans will enjoy? These peppers are your answer. Looking for a healthy party snack? Same deal. I always make extra because they disappear fast, and my family loves finding leftovers in the fridge the next day.
Why You’ll Love These Stuffed Mini Peppers
- Plant-based protein packed – With lentils, hemp seeds, and vegetables, these peppers deliver a satisfying dose of protein while keeping things completely vegan-friendly.
- Make-ahead friendly – You can prep these peppers in advance and reheat them when needed, making them perfect for busy weeknight dinners or meal prep.
- Naturally gluten-free – Using cauliflower rice instead of traditional grains makes these peppers suitable for those avoiding gluten, while keeping them light and nutritious.
- Customizable heat level – You can easily adjust the spice level by adding cayenne pepper or choosing different salsa varieties, making them perfect for both spice lovers and those who prefer milder flavors.
- Budget-friendly ingredients – Using simple ingredients like lentils, frozen vegetables, and basic seasonings makes this recipe both nutritious and economical.
What Kind of Mini Peppers Should I Use?
Mini sweet peppers, also called baby bell peppers, come in vibrant combinations of red, orange, and yellow – and any of these colors will work perfectly for this recipe. You’ll find them sold in bags or plastic containers in the produce section, usually ranging from 2-4 inches in length. When shopping, look for peppers that feel firm and have smooth, unblemished skin. While regular-sized bell peppers could technically work as a substitute, mini peppers are ideal here because their smaller size makes them perfect for appetizer portions, and they tend to be sweeter and more tender than their larger cousins. Just make sure to choose peppers that are similar in size so they’ll cook evenly.
Options for Substitutions
This recipe is super adaptable and there are plenty of ways to make it work with what you have on hand:
- Lentils: You can swap the regular lentils with red lentils (cook for less time), or even use cooked quinoa or brown rice. If using canned lentils, you’ll need about 2.5 cups and can skip the cooking step.
- Cauliflower rice: No cauli rice? Regular rice works great, or try riced broccoli, chopped mushrooms, or even finely diced zucchini. Just make sure to squeeze out any excess moisture from the veggies.
- Mini sweet peppers: Regular bell peppers cut into smaller portions work just fine – you’ll just need to adjust the cooking time up by about 5-10 minutes since they’re thicker.
- Hemp seeds: These can be replaced with sunflower seeds, pumpkin seeds, or even crushed nuts. If you’re looking for that protein boost, you could also use nutritional yeast.
- Fresh cilantro: Not everyone loves cilantro! Feel free to use fresh parsley, basil, or even skip the fresh herbs altogether.
- Salsa: Any type of salsa works here – red or green, mild or spicy. You could also use diced tomatoes mixed with some extra spices if you’re out of salsa.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed mini peppers is overcooking them – you want them tender-crisp, not mushy, so keep a close eye on them after about 15 minutes in the oven and remove them once they’re just fork-tender. A common mistake is not draining the lentils well enough, which can make your filling too wet and cause the peppers to become soggy – make sure to drain thoroughly and let them cool slightly before mixing with other ingredients. When preparing the cauli rice filling, avoid overcrowding the pan as this will steam rather than sauté the vegetables, resulting in a mushy texture instead of the desired light and fluffy consistency. For the best flavor development, let the filling cool for about 10 minutes before stuffing the peppers, which allows the spices to blend together and makes the filling easier to handle.
What to Serve With Stuffed Mini Peppers?
These protein-packed vegan stuffed peppers make a fantastic main dish that pairs well with several simple sides. A scoop of Mexican-style rice or quinoa works great to round out the meal, while a fresh avocado salad adds a cool, creamy contrast to the seasoned peppers. Since these peppers already have lots of bold flavors, I like serving them with something simple like warm corn tortillas or a basic mixed green salad dressed with lime vinaigrette. For an extra touch, you might want to put out some additional toppings like dairy-free sour cream, extra salsa, or sliced jalapeños so everyone can customize their plate.
Storage Instructions
Keep Fresh: These tasty stuffed peppers will stay good in an airtight container in the fridge for up to 5 days. They’re perfect for meal prep since the flavors actually get better as they sit! The lentil filling holds up really well, and the peppers maintain their shape nicely.
Freeze: Want to make a big batch? These peppers freeze surprisingly well! Let them cool completely, then place them in a freezer-safe container and they’ll keep for up to 3 months. Just skip the fresh cilantro and hemp seed garnish until you’re ready to serve.
Warm Up: When you’re ready to enjoy your frozen peppers, thaw them overnight in the fridge. Then pop them in the oven at 350°F for about 15-20 minutes until they’re heated through. Add fresh cilantro and hemp seeds just before serving for the best texture and flavor.
Prep Ahead: You can make the lentil filling up to 2 days ahead and store it in the fridge. When you’re ready to serve, just stuff your peppers and bake them fresh. This is a great time-saving trick for busy weeknights!
| Preparation Time | 20-30 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 30-35 g
- Fat: 40-45 g
- Carbohydrates: 90-100 g
Ingredients
For the mini peppers:
- 1 lb mini sweet peppers
- 1 tbsp olive oil
For the filling:
- 1 cup uncooked lentils
- 3 cups water
- 1 medium yellow onion, diced small
- 12 oz frozen riced cauliflower (about 3 cups if using fresh)
- 3 cloves garlic, pressed or finely minced
- 1 cup frozen corn kernels
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp coarse sea salt
- Pinch cayenne pepper (optional for heat)
- 16 oz jar salsa (prepared)
- 1/4 cup chopped fresh cilantro
- 2 tbsp hulled hemp seeds
Step 1: Preheat the Oven and Prepare Baking Tray
Preheat your oven to 400°F (200°C).
Line a baking tray with unbleached parchment paper to prevent the peppers from sticking and to make cleanup easier.
While the oven is heating up, gather your peppers.
Step 2: Prepare the Mini Sweet Peppers
- 1 lb mini sweet peppers
- 1 tbsp olive oil
Cut each mini sweet pepper in half lengthwise, slicing straight through the stem.
Remove the seeds and ribs from each half.
If desired, leave the stems attached for a more attractive presentation—I like to leave the stems on for presentation!
Place the peppers cut side up on the prepared baking tray.
Brush the pepper halves with olive oil, and, if desired, sprinkle lightly with salt and pepper.
Bake in the preheated oven for 20 minutes, or until the peppers are just beginning to soften.
