This vegan one pan Unstuffed Pepper Skillet is for those nights when you’re craving stuffed peppers but don’t feel like actually making stuffed peppers. 😉 Lentils, bell peppers, and rice simmer together in one pan until tender, then everything gets topped with vegan mozzarella and steamed until perfectly melty. It’s hearty, rich in protein and fiber, and has all the cozy flavors of stuffed peppers with a lot less work! Another easy favorite from my One and Done series!

Unstuffed Pepper Skillet with Lentils

If you love stuffed peppers but don’t always love the work that goes into making them, this one-pan unstuffed pepper skillet is for you! Made with hearty lentils instead of ground beef, bell peppers, rice, and melty vegan mozzarella, this easy plant-based dinner has all the cozy, savory flavor of classic stuffed peppers without the stuffing!

Everything cooks together in one pan, making this a simple one-pan weeknight dinner with minimal prep and even less cleanup. The rice simmers right in the skillet until fluffy and tender, while the lentils add plenty of plant-based protein and fiber, making this a hearty and satisfying meal!

All the Flavors of Stuffed Peppers, Made Easier

This recipe is part of my One and Done Series, where all recipes are made in one pot or one pan, and done in under an hour from start to finish! We love stuffed peppers around here, but sometimes I just don’t feel like going through the entire process of cooking the filling, stuffing each pepper, arranging everything in a baking dish, and waiting for it to finish in the oven. This skillet version takes all those familiar flavors and turns them into an easy and cozy one pan meal! There’s no stuffing required. Just sauté, simmer, cover, and let the pan do the work.

Why You’ll Love This Recipe

• One pan, start to finish: everything cooks in a single skillet, so cleanup is one pan and one cutting board.
• All the stuffed pepper flavor, none of the labor: no boiling peppers, no par-cooking rice, no stuffing and no baking!
• Plant-based protein powerhouse: two cans of lentils plus rice make this genuinely filling, with plenty of fiber to match.
• Pantry-friendly: canned lentils, canned tomatoes, and long grain rice mean you can pull this off almost any time!
• Ready in about 35 minutes: this unstuffed pepper skillet is much quicker than making stuffed peppers!

Step-by-Step Instructions

1. Soften the Vegetables:

 Heat the olive oil in a large non-stick pan or cast-iron skillet over medium-high heat. Add the diced bell peppers and onion and cook, stirring often, until just tender, 5 to 6 minutes.

2. Bloom the Aromatics and Spices:

Stir in the lentils, garlic, smoked paprika, Italian seasoning, and red chili flakes (if using). Mix in the tomato paste and cook, stirring, until it turns a deep red, 1 to 2 minutes.

3. Add the Rice and Liquids:

Pour in the uncooked rice, fire-roasted diced tomatoes with their juice, and vegetable broth. Stir gently to combine and bring to a simmer.

4. Simmer:

Reduce the heat to medium-low, cover, and simmer until the rice is fluffy and cooked through, 15 to 20 minutes. Resist lifting the lid as trapped steam is what cooks the rice evenly.

5. Add Cheese, Serve and Enjoy!

Remove the lid, sprinkle the vegan cheddar over the top, and recover for 4 to 5 minutes until melted and gooey. Finish with fresh minced parsley and serve straight from the skillet.

Tips and FAQs

• Don’t skip blooming the tomato paste: cooking it until it darkens deepens the whole dish.
• Rinse your lentils well: canned lentils can be salty and starchy, and rinsing keeps the final dish from tasting briny.
• Cheese melt trick: vegan shreds melt best with steam, which is exactly why the lid goes back on for those final 4 to 5 minutes. I also find that dairy-free cheese melts better at room temperature, so take it out while the dish is simmering!

Do I have to cook the rice first?

No. This recipe uses uncooked long grain white rice that cooks directly in the broth and tomato juices. That’s the beauty of the one-pan method; the rice absorbs all that flavor as it simmers.

Can I use brown rice for this recipe?

You can, but brown rice needs longer and more liquid. Plan on roughly 40 to 45 minutes covered, and add an extra ½ to 1 cup of broth. Check and stir occasionally near the end.

Can I make this ahead of time?

Yes. It keeps beautifully in the fridge for up to 4 days and the flavors actually deepen overnight. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen the rice.

Why did my rice stick to the bottom of the pan?

 Cast iron holds heat more aggressively than nonstick, so if you’re using cast iron, drop to low heat once covered. Nonstick pans are more forgiving here.

Unstuffed Pepper Skillet

Ashley

This vegan one pan Unstuffed Pepper Skillet is for those nights when you’re craving stuffed peppers but don’t feel like actually making stuffed peppers. Lentils, bell peppers, and rice simmer together in one pan until tender, then everything gets topped with vegan mozzarella and steamed until perfectly melty. It’s hearty, rich in protein and fiber, and has all the cozy flavors of stuffed peppers with a lot less work! Another easy favorite from my One and Done series!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Course Lunch/Dinner, Main, Main Course, Meal Prep

Servings 6

Calories 391 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 3 bell peppers, seeded and diced (about 2 cups)
• 1 white onion, diced (about 1 cup)
• 2 (15-ounce) cans of lentils, drained and rinsed
• 6 cloves fresh minced garlic
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon red chili flakes (optional)
• 1 tablespoon tomato paste
• 1 cup uncooked long grain white rice
• 2 cups vegetable broth
• 1 (14.5 ounce) can fire-roasted diced tomatoes, with their juice
• 1 cup vegan cheddar shreds
• Fresh minced parsley, for garnish, optional

Instructions

 

• Heat the oil in a large non-stick pan or cast-iron skillet over medium-high heat.
• Once the oil is hot, add the bell peppers and onions, and cook, stirring often until just tender, 5 to 6 minutes.
• Add the lentils, garlic, smoked paprika, Italian seasoning, and red chili flakes, stirring to combine.
• Mix in the tomato paste and cook until it turns deep red, 1 to 2 minutes.
• Add the rice, diced tomatoes and broth. Stir gently to combine and bring to a simmer.
• Once at a simmer, reduce the heat to medium-low, cover, and continue to simmer until the rice is fluffy and cooked through, 15 to 20 minutes.
• Remove the lid, sprinkle the cheese over the top and place the cover back on for 4 to 5 minutes, or until the cheese melts.
• Serve immediately with fresh minced parsley garnish and enjoy!

Video

Nutrition

Serving: 377gCalories: 391kcalCarbohydrates: 61.35gProtein: 10.7gFat: 7.85gFiber: 6.8g

Keyword easy one pan dinner, easy stuffed pepper recipe, lentil stuffed pepper skillet, lentil stuffed peppers, one pan unstuffed pepper skillet, one-pan stuffed pepper skillet, one-pan vegetarian dinner, unstuffed pepper skillet, vegetarian stuffed pepper skillet, vegetarian weeknight dinner

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