Description
These Shepherd’s Pie Stuffed Peppers offer a delicious plant-based twist on the classic comfort dish. Lentils and mixed vegetables seasoned with tomato paste, soy sauce, and herbs are stuffed into green bell peppers and topped with creamy, dairy-free mashed potatoes. Baked until tender and golden, this vegan recipe is hearty, healthy, and perfect for a satisfying dinner.
Ingredients
Units
Scale
For the Stuffed Peppers
- 5-6 medium-large green bell peppers
- 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
For the Mashed Potatoes
- 4 cups yukon gold potatoes, peeled and cubed
- 2 tablespoons dairy-free butter
- 4 tablespoons plant milk (almond, soy, oat, or preferred)
- Salt to taste
Instructions
- Boil Potatoes: Boil a pot of water and cook the peeled and cubed potatoes until fork tender, about 20 minutes.
- Prepare Filling: While the potatoes cook, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onions, sautéing until the onions become translucent, about 5 minutes. Stir in lentils, gluten-free soy sauce, tomato paste, vegan worcestershire sauce, parsley, salt, and pepper. Cook over medium-low heat for a few minutes, then add frozen mixed vegetables and water. Stir and let the mixture simmer gently over low heat for an additional 10 minutes.
- Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add dairy-free butter, plant milk, and salt. Mash with a potato masher or fork until creamy and to your desired consistency. Set aside.
- Prepare Peppers: Preheat the oven to 400°F (204°C). Cut the tops off the green bell peppers and remove seeds and membranes. Place the hollowed peppers upright in a baking dish.
- Assemble and Bake: Fill each pepper about three-quarters full with the lentil and vegetable filling. Top each filled pepper with the mashed potatoes, spreading evenly.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 35-40 minutes until the peppers are tender and the filling is heated through.
- Broil for Finish: Remove the foil and broil the stuffed peppers for an additional 5-7 minutes, watching carefully to achieve a lightly browned, golden topping without burning.
- Serve: Remove from the oven and let cool slightly before enjoying your comforting vegan Shepherd’s Pie stuffed peppers!
Notes
- This recipe is a vegan, plant-based twist on traditional Shepherd’s Pie, making it suitable for vegan and vegetarian diets.
- The use of dairy-free butter and plant milk ensures the mashed potatoes remain vegan.
- You can substitute mixed vegetables with fresh or other frozen vegetables as preferred.
- Adjust seasoning to taste, especially salt and pepper.
- Ensure the peppers are firm and fresh for the best texture after baking.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
