Description
These Shepherd’s Pie Stuffed Peppers offer a delicious, plant-based twist on the classic comfort food. Featuring lentils, mixed vegetables, and savory seasonings stuffed inside green bell peppers and topped with creamy dairy-free mashed potatoes, this vegan recipe is hearty, healthy, and perfect for a cozy dinner.
Ingredients
Units
Scale
Peppers:
- 5-6 medium-large green bell peppers
Mashed Potatoes:
- 4 cups yukon gold potatoes, peeled and cubed
- 2 tablespoons dairy-free butter
- 4 tablespoons plant milk
- Salt to taste
Filling:
- 1-2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 1/2 cups sweet yellow onion, chopped
- 1 can (15 oz) lentils, drained and rinsed
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon vegan worcestershire sauce
- 2 teaspoons parsley, finely chopped
- 1/2 teaspoon salt
- Pinch of pepper
- 1 cup frozen mixed vegetables
- 2 tablespoons water
Instructions
- Boil Potatoes: Bring a pot of water to a boil and cook the peeled and cubed yukon gold potatoes until fork tender, approximately 20 minutes.
- Prepare Filling: While the potatoes cook, heat olive oil in a large skillet over medium heat. Sauté minced garlic and chopped sweet yellow onion until the onions become translucent, about 5 minutes. Add drained lentils, gluten-free soy sauce, tomato paste, vegan worcestershire sauce, parsley, salt, and pepper. Stir to combine and cook over medium-low heat for a few minutes. Then add frozen mixed vegetables and 2 tablespoons of water, stir, and let the filling simmer gently on low heat for 10 minutes.
- Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add dairy-free butter, plant milk, and salt to taste. Mash until smooth and creamy using a potato masher or fork. Set aside.
- Prepare Peppers: Preheat oven to 400°F (200°C). Cut tops off the green bell peppers and remove seeds and membranes. Arrange the peppers upright in a baking dish.
- Assemble and Bake: Fill each pepper about three-quarters full with the lentil and vegetable filling. Spoon the mashed potatoes on top to cover completely. Cover the baking dish tightly with foil and bake for 35-40 minutes.
- Broil for Finish: Remove foil and broil the stuffed peppers for an additional 5-7 minutes to brown the mashed potato topping, watching carefully to prevent burning.
- Serve: Remove from oven and allow to cool slightly before serving. Enjoy these hearty, vegan Shepherd’s Pie Stuffed Peppers warm.
Notes
- This recipe is a vegan and gluten-free take on classic Shepherd’s Pie, using lentils for protein and green bell peppers as edible containers.
- You can substitute other plant milks such as almond or oat milk for mashed potatoes.
- If you prefer a spicier filling, add smoked paprika or chili flakes to the sautéing onions.
- Leftovers can be refrigerated and reheated in the oven or microwave for quick meals.
- Adjust seasoning with salt and pepper according to your taste preferences.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
