Vegan Stuffed Pepper Stew

This Vegan Stuffed Pepper Stew has all the elements of traditional stuffed peppers but healthier and tastier. I like to sneak in some extra veggies and plant-based protein for a vegan soup, but feel free to sub ground meat or turkey (see Notes in recipe below). Regardless, this soup will be warm and soothing on a chilly night.

Vegan Stuffed Pepper Stew

Vegan Stuffed Pepper Stew

This Vegan Stuffed Pepper Stew is essentially a deconstructed vegan stuffed pepper. Super yummy and cozy for a cold night. Hope you enjoy!
Print Recipe

Share Recipe

Cook Time 6 hours
Course Stew


  • 2 tablespoons olive oil
  • 1 cup brown rice
  • 1 zucchini , chopped
  • 1 onion , chopped
  • 2 poblano peppers , seeded and chopped
  • 2 green bell peppers , seeded and chopped
  • 2 fresh tomatoes , chopped
  • 1 cup lentils
  • 1 cup veggie crumbles
  • 1/4 teaspoon chili powder
  • 1 1/4 teaspoons paprika
  • 1 tablespoon fresh oregano (or sub 1 1/2 teaspoon dry)
  • 2 bay leaves
  • 1/2 teaspoon ground thyme
  • 6 cups low sodium veggie broth
  • 1 tablespoon balsamic vinegar
  • Regular or vegan parmesan cheese , optional


  • Add all ingredients into slow-cooker except for vinegar. Cook on low heat for 6 hours or until lentils are soft and crack open.
  • Stir in balsamic vinegar.
  • Top with parmesan cheese prior to serving if desired.


If subbing ground turkey or beef, choose 90% or leaner variety and leave out olive oil in the recipe.
Notify of
Inline Feedbacks
View all comments