Shepherd’s Pie Stuffed Peppers (Vegan)
These Shepherd’s Pie Stuffed Peppers are a delicious plant-based spin on Shepherd’s Pie. This vegan version is made with lentils combined with onion, mixed vegetables, tomato paste, soy sauce, and herbs stuffed inside green bell peppers and then topped with dairy-free mashed potatoes for a filling, healthy, comforting dinner!
For this Shepherd’s Pie recipe I decided to modify my Vegan Gluten-Free Shepherd’s Pie recipe and stuff it inside green bell peppers and they turned out perfectly! The whole family, yes, even my kids were swooning over these!
The Mashed Potatoes
What’s Shepherd’s Pie without mashed potatoes?! I am using my Easy Dairy-Free Mashed Potatoes in this recipe, except modified to this recipe because you don’t need the whole batch- although, mashed potatoes warm up so well, I’m sure you wouldn’t complain having leftovers 😉 .
You’ll want to make the mashed potatoes first. Boil a pot of water and boil the potatoes until fork tender, about 20 minutes.
Drain the potatoes and add them back to the pot with the butter, plant milk and salt. Mash the potatoes with a potato masher or fork until you achieve the desired mashed potato texture. Set aside.
A Few Ways to Use Leftover Mashed Potatoes
- Serve with Vegan Meatloaf
- Traditional Vegan Shepherd’s Pie
- Make these Baked Leftover Mashed Potato Croquettes
The Filling
The simple yet flavorful “meaty” filling is made with garlic, onion, lentils, gluten-free soy sauce, tomato paste, vegan Worcestershire sauce, parsley, mixed vegetables, and salt & pepper to taste.
Heat olive oil in a large skillet over medium heat. Add the garlic and onion and saute until the onions are translucent, about 5 minutes. Add the lentils, soy sauce, tomato paste, vegan Worcestershire, parsley, salt and pepper and stir to combine. Cook over medium low heat for a few minutes and then add the frozen mixed vegetables. Add the water, stir, and let the filling simmer over low heat for another 10 minutes.
How to Make These Stuffed Peppers
Preheat the oven to 400 degrees F. Cut the tops of the green bell peppers off and remove the seeds from the inside. Place them in a baking dish.
Fill each pepper ¾ the way up with the filling mixture and then top with the mashed potatoes.
Cover the baking dish with foil and bake in the oven for 35-40 minutes, remove the foil and broil the peppers for an additional 5-7 minutes, watching carefully so they don’t burn. Remove from the oven and enjoy!
Allow them to cool slightly, and then enjoy! You may choose to cook them longer if you desire a softer pepper, I like mine with a slight crunch to them still. If you do like softer green peppers, keep them covered in foil and cook for an additional 15-20 minutes before broiling.
Let me know what you think about this cozy, healthy recipe down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover these Shepherd’s Pie Stuffed Peppers! Tag me on Instagram, Facebook, or Pinterest if you make it!
Shepherd's Pie Stuffed Peppers
These Shepherd’s Pie Stuffed Peppers are a delicious plant-based spin on Shepherd’s Pie. This vegan version is made with lentils combined with onion, mixed vegetables, tomato paste, soy sauce, and herbs stuffed inside green bell peppers and then topped with dairy-free mashed potatoes for a filling, healthy, comforting dinner!
Ingredients
- 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 ½ cups sweet yellow onion, chopped
- 1 can (15 oz) lentils
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon vegan worcestershire sauce
- 2 teaspoons parsley, finely chopped
- ½ teaspoon salt
- Pinch of pepper
- 1 cup frozen mixed vegetables
- 2 tablespoons water
Instructions
Boil a pot of water and boil the potatoes until fork tender, about 20 minutes.
While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and onion and saute until the onions are translucent, about 5 minutes. Add the lentils, soy sauce, tomato paste, worcestershire, parsley, salt and pepper and stir to combine. Cook over medium low heat for a few minutes and then add the frozen mixed vegetables. Add the water, stir, and let the filling simmer over low heat for another 10 minutes.
Meanwhile, drain the potatoes and add them back to the pot with the butter, plant milk and salt. Mash the potatoes with a potato masher or fork until you achieve the desired mashed potato texture. Set aside.
Preheat the oven to 400 degrees F. Cut the tops of the green bell peppers off and remove the seeds from the inside. Place them in a baking dish. Fill each pepper ¾ the way up with the filling mixture and then top with the mashed potatoes.
Cover the baking dish with foil and bake in the oven for 35-40 minutes, remove the foil and broil the peppers for an additional 5-7 minutes, watching carefully so they don’t burn. Remove from the oven and enjoy!
Notes
* Allow them to cool slightly, and then enjoy! You may choose to cook them longer if you desire a softer pepper, I like mine with a slight crunch to them still. If you do like softer green peppers, keep them covered in foil and cook for an additional 15-20 minutes before broiling.
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About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
