Lentil Meatball & Mashed Potato Stuffed Peppers


- Media Credit:
Stuffed bell peppers with a lentil meatball filling and some mashed potato makes a really comforting dinner for the lead up to Thanksgiving
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Duration2 hrs
Cook Time1 hr
Prep Time1 hr


  • 6 large bell peppers
  • 1/2 tbsp olive oil
  • 1 cup vegan cheese shreds optional
Mashed Potatoes
  • Pot of water
  • 2 tsp salt
  • 2 medium sized 650g total yukon gold potatoes, makes 2 cups cooked mashed potatoes
  • 2 tbsp olive oil or vegan butter
  • 3 cloves garlic minced
  • 1 1/4 tsp salt or to taste
  • 1/4 tsp ground pepper
  • 1 tbsp chopped spring onions or chives optional
Lentil Meatball
  • 1/2 cup raw lentils I used the orange variety, makes 1 1/4 cup cooked lentils*
  • 1 tbsp olive oil
  • 1/2 red onion diced
  • 1 can 150g sliced button mushrooms or sliced fresh button mushrooms
  • 1 tbsp soy sauce
  • 1/2 cup cooked red brown, or black rice
  • 1 tbsp tomato paste
  • 1/2 cup breadcrumbs feel free to sub with ground rolled oats
  • 1/2 tsp salt or to taste
  • *You can opt to use cooked canned lentils. Just make sure to rinse them well.


Cooking the potatoes and lentils:

  • Prepare a pot. Add water and salt. Leave to boil.
  • Wash the potatoes well. You can opt to peel or keep the skin on. You can also opt to slice them into smaller piece for faster cooking. But I prefer leaving them whole.
  • When the water boils, add in the potatoes. When the potatoes are around halfway cooked, add in the lentils.* If your pot has a division, that’s even better. I kept my potatoes whole so it’s easier to separate the potatoes and lentils. Boil until potatoes are cooked through and lentils are tender.
  • Remove them from the water. Separate lentils and potatoes. Leave to cool and set aside.
*Note: I used the orange split lentils that cook faster than other type of lentils you’ll need to adjust cooking time accordingly.Preparing the peppers:*Note: Don’t wash the pan yet since you can use the same one for the lentil filling!Lentil Meatball filling:Stuffing the peppers:This recipe was republished with permission from The Foodie Takes Flight. Find the original recipe here

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