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Vegetarian Italian Stuffed Peppers are a delicious, hearty meal made effortlessly in the air fryer! Packed with a flavorful mix of vegetables, herbs, lentils, walnuts and melty cheese, they have all the comforting flavors of the classic but without the meat. The air fryer gives them a perfectly tender texture while lightly crisping the tops in just minutes. Whether you’re looking for a quick weeknight dinner or a satisfying meatless meal, these stuffed peppers are sure to impress!

Vegetarian Italian Stuffed Peppers garnished with parsley.

I can’t wait for you to try these Vegetarian Italian Stuffed Peppers! They are a breeze to make and packed with incredible flavor! The combination of hearty lentils and sautéed veggies seasoned with Italian herbs creates a rich, savory filling that’s both satisfying and nutritious. Cooking them in the air fryer makes the peppers perfectly tender while giving the cheesy topping a delicious golden finish. This cooking method also helps to prevent soggy bottoms while cutting the cooking time in half. It’s my go-to method when I need a quick and delicious dinner!

You can use any color bell pepper for this recipe, each bringing its own unique flavor. Green bell peppers have a slightly bitter taste that mellows and sweetens as they cook, while yellow and orange peppers offer a naturally sweeter flavor. Red bell peppers are the sweetest of them all. No matter which one you choose, this air fryer method ensures perfectly cooked, flavorful stuffed peppers every time—you’ll never want to make them any other way!

Why you’ll love this recipe

Quick & easy: The air fryer significantly reduces cooking time, making these lentil stuffed peppers perfect for busy weeknights.
Healthy & nutritious: Packed with protein-rich lentils and wholesome veggies, this meal is both satisfying and nutritious.
Incredible flavor: Italian seasoning, sautéed veggies, and tender lentils create a deliciously rich and savory filling.
Customizable: Easily switch up the ingredients by using different veggies, grains or cheese to suit your taste.
Meatless: A hearty vegetarian dish that even meat lovers will enjoy!

Ingredient highlights

Simple wholesome ingredients go into these air fryer stuffed bell peppers. These are a great way to use up leftover lentils too! Here’s what you’ll need:

Bell peppers: The base of the dish; choose any color for varying sweetness and flavor.
Yellow onion: Adds a mild, slightly sweet depth to the filling.
Celery: Provides a subtle crunch and enhances the savory flavor.
Mushrooms: Gives the filling a meaty texture and rich umami taste.
Seasonings: A mix of oregano, thyme, garlic, salt and black pepper infuses the filling with wonderful flavor.
Cooked lentils: A protein-rich, hearty base that makes the dish satisfying.
Pureed tomatoes: Adds richness and a hint of sweetness to bind the filling.
Spinach: Boosts nutrition while adding color and a subtle earthy taste.
Chopped walnuts: These provide a delightful crunch and a nutty depth.
Parmesan cheese: For melty cheesy deliciousness.
Cottage cheese: Optional to add creaminess and extra protein.

Nutritional highlights

High in plant-based protein: Lentils and cottage cheese (if using) provide a great source of protein, keeping you full and satisfied.
Rich in fiber: Bell peppers, lentils, mushrooms, and spinach contribute to a fiber-packed meal that supports digestion and gut health.
Loaded with vitamins & antioxidants: Bell peppers are rich in vitamin C, while spinach and tomatoes provide vitamins A and K, along with powerful antioxidants.
Heart-healthy fats: Walnuts offer omega-3 fatty acids that support brain and heart health.
Low in calories, high in nutrients: This dish is packed with essential nutrients without being overly heavy, making it a nutritious, balanced meal.

Recipe steps

Pre-cook bell peppers: Preheat the air fryer to 375°F. Place the halved bell peppers in the air fryer and cook for 12-15 minutes until just soft.
Sauté the veggies: Meanwhile, heat a large skillet over medium heat. Add onion and celery, sauté for 3-4 minutes until softened. Add mushrooms and cook for another 5-7 minutes until the mushrooms release their liquid and soften. Add oregano, thyme, garlic, salt, and black pepper and stir to combine, cooking for 1 minute until the garlic is fragrant.
Add the other filling ingredients: Stir in lentils, pureed tomatoes, spinach, and walnuts. Cook for 3-4 minutes until the spinach wilts and the mixture is well combined. Turn off the heat, and if using, mix in cottage cheese for a creamy texture and extra protein.
Cook: Spoon the filling evenly into the softened bell peppers. Top with Parmesan cheese and return to the air fryer at 375°F for another 10 minutes, until the cheese is melted and slightly golden.
Enjoy! Serve warm, garnished with fresh herbs if desired.

Substitutions/Variations

Protein options: Swap lentils for quinoa, farro, or rice for a different texture. You can also add chickpeas or black beans for more plant-based protein.
Veggie additions: Add any veggie you like best! Broccoli florets, zucchini or carrots make great additions.
Add spice: Sprinkle with crushed red pepper flakes for a little heat.
Bake in the oven: If you don’t have an air fryer, you can bake these in the oven at 375°F for 30–35 minutes.

FAQs

Can I make these stuffed peppers vegan?
Yes! To make these stuffed peppers vegan, simply omit the Parmesan cheese and replace it with a plant-based cheese like Miyoko’s mozzarella. The rest of the recipe is already vegan-friendly, and the lentils provide plenty of protein to keep the dish hearty.

Do I need to pre-cook the peppers before stuffing them?
Yes, for the perfect soft texture, you’ll want to pre-cook the peppers in the air fryer before stuffing them.

Can I make these ahead of time?
Absolutely! You can prep the stuffed peppers ahead of time by assembling them and storing them in the refrigerator for up to 1 day before cooking. Just air fry them when you’re ready to enjoy!

Storing/freezing/reheating

Storing leftovers: Let the stuffed peppers cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days.
Freezing: Wrap each pepper individually in plastic wrap or foil, then place them in a freezer-safe bag or container. Store for up to 3 months. Thaw before reheating.
Reheating: To reheat, air fry at 350°F for 5–7 minutes until warmed through.

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