Vegetarian Curry Stuffed Peppers with Lentils
These Vegetarian Curry Stuffed Peppers are a flavorful, plant-based twist on the classic comfort food. Hearty lentils and vegetables are simmered in a creamy coconut curry sauce, then baked inside tender bell peppers for a satisfying vegetarian dinner that's packed with fiber and plant-based protein. Perfect for meal prep or a cozy weeknight meal, this nourishing dish brings bold flavor and feel-good ingredients together in one vibrant package.
Stuffed peppers are one of those endlessly adaptable meals, and this vegetarian version might just be my favorite yet. Instead of the traditional tomato and rice base, these peppers are filled with a spiced lentil and veggie mixture simmered in creamy coconut milk and curry powder. The result is a rich, flavorful filling that pairs beautifully with tender roasted bell peppers.
This recipe is plant-forward and balanced, with fiber-rich lentils, colorful vegetables, and satisfying fats from coconut milk. It's also naturally gluten-free and vegan-friendly, making it an easy option for sharing with a variety of eaters. Plus, it's easy to prep ahead or batch-cook for the week.
If you're looking for more simple vegetarian dinners, don't miss my Sweet Potato Lentil Curry or Roasted Eggplant Coconut Curry with Chickpeas!
Ingredients
The filling for these stuffed peppers starts with cooked lentils-a reliable source of plant-based protein and fiber. You'll sauté onions, garlic, and carrots for savory depth, then stir in spinach for an extra dose of greens. The flavor base comes together with curry powder and full-fat coconut milk, which creates a rich, creamy sauce that's deliciously seasoned and balanced. Bell peppers act as the edible vessel, roasting until tender and just starting to brown.
Substitutions
Use green or brown lentils for the best texture-they hold their shape better than red lentils. Swap carrots for sweet potatoes or butternut squash for a fall twist. If you're out of coconut milk, a cashew cream or full-fat oat milk can work in a pinch (though it won't be quite as rich). You can also try other greens like kale or chard in place of spinach.
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. You can also freeze the baked stuffed peppers for up to 3 months-just let them cool completely before wrapping and freezing. Reheat straight from frozen in the oven at 375ºF until hot in the center.
FAQ
It depends on your texture preference. In this recipe, the peppers are stuffed raw and then baked, which helps them retain a slight crisp-tender bite. If you prefer softer peppers, you can pre-roast them for 10-15 minutes before stuffing.
Stuffed peppers are endlessly customizable. Fillings can include lentils, rice, quinoa, beans, vegetables, tofu, ground meat or meat alternatives, and various sauces like tomato or curry. This recipe uses a creamy coconut curry lentil filling for a flavorful, vegetarian option.
📖 Recipe
Vegetarian Curry Stuffed Peppers with Lentils
Ingredients
- 4 red bell peppers substitute with pepper of choice
- 1 tablespoon grapeseed oil or cooking oil of choice
- ¼ cup diced red onion
- ½ cup diced carrots reserve carrot tops and chop for garnish if desired
- 2 cups cooked red lentils
- 1 cup chopped broccoli florets
- ½ cup cooked brown rice
- 1 tablespoon mild curry powder
- ½ teaspoon cayenne pepper omit if your curry powder is already spicy
- 1 13.5 ounce can coconut milk (I used full fat)
- 2 tablespoons tomato paste
- 1 teaspoon soy sauce or tamari sauce
- 2 tablespoons chopped cashews for topping optional
Instructions
- Preheat the oven to 375º F. Use a knife to carefully cut and remove the tops of each bell pepper. Remove the stem and seeds, dice the red parts of each pepper top. Set diced pepper aside.
- Place bell peppers in an oven-safe baking dish, and par cook the peppers in the oven for about 10 minutes. Remove baking dish, and allow peppers to cool.
- To prepare the curry filling, heat oil in a large skillet over medium-high heat. Add onion and carrot to skillet and cook until onion is translucent, 3-5 minutes. Add cooked lentils, broccoli, cooked brown rice, curry powder, and cayenne pepper (if using). Stir in coconut milk, tomato paste, and soy sauce, and cook until vegetables are tender and sauce is thick, about 3-5 minutes. Stir in raw diced pepper (from pepper tops) and remove skillet from heat.
- Divide curry into four equal portions, and spoon it into the bell peppers. Place baking dish back in the oven and bake 20 additional minutes. Cool for about 5 minutes, top with chopped carrot tops and cashews (if desired), and serve. Enjoy!
wow! this is so delicious and turned out to be super good...tried this already..thanks for sharing and a happy Christmas to you 🙂
Merry Christmas! So glad you enjoyed these peppers—one of my favorite recipes on the site. 🙂
I love stuffed peppers so much! Such a great way to mix up the weeknight dinner routine for sure!
Totally! Thanks, Laura!
Stuffed peppers are a favorite dinner of mine! I need to try out this recipe!
Thanks, Kristina! Peppers are one of my favorites too, especially this time of year!
I need these peppers for lunch tomorrow! They looks so rich, fulfilling, flavorful and healthy.
Thanks, Alisa! They're totally all of those things—perfect make-ahead lunch!
Really obsessed with coconut curry these days! So perfect for fall. Must try this recipe soon!
It's super cozy. Enjoy!
I just recently got started on curry. I love that the curry was made ahead of time!
It's a great make-ahead meal—the spices just meld and get even more delicious together!
Stuffed pepper were a classic growing up and a fall favorite. I have a dozen peppers sitting on the table right now and wish my girls loved stuffed peppers. Luckily they like peppers raw but we just can't eat them quick enough.
Oh man, I wish I could come over and help you eat them all! 🙂
We use a lot of lentils in this house - so good! These curry stuffed peppers sound so delicious!
There are so many different ways to use them! Thanks so much!
Yum!! I am a major coconut curry fan and I absolutely love the presentation here! Can't wait to try this recipe!
Thanks, Whitney! Coconut curry is one of my favorites, too, and stuffing it inside bell peppers makes it that much better. 🙂
Okay...this is genius. Excuse me while I go stuff peppers with everything! I haven't made them in forever and I've never thought of stuffing them with something so yummy.
haha I know, I can't help myself, either! Peppers are made for stuffing! 🙂
I love the choice of lentils for this recipe. I think it will make it taste better imo. Thanks for sharing this.
Thanks, Karl! So glad you agree—lentils make everything better. 🙂