Peppers – Recipe Coast

Vegan Picadillo (with Lentils, Peppers, and Green Olives)

admin — Fri, 21 Aug 2026 16:33:13 +0000

Vegan Picadillo is a delicious lentil stew with peppers, green olives, tomatoes, and just a hint of chocolate. And this tasty vegetarian Picadillo recipe is a perfect meatless main dish that everyone will enjoy!

PIN the Vegan Picadillo to try it later!

This delicious Vegan Picadillo (with Lentils, Peppers, and Green Olives) is a recipe I first made with my nephew Jake back when he cooked with me for the blog. And from the first bite this was one of Jake’s favorites out of all the recipes we tried together.

We both loved the sound of the inspiring stew recipe with lentils, sweet bell peppers, green olives, onion, garlic, chile powder and a hint of cocoa powder. Then when we tried the recipe Jake and I added oregano, canned tomatoes, a bit of Green Tabasco Sauce, and extra green olives.

We ate this with a generous shake of green Tabasco, and the Vegan Picadillo was a satisfying meatless dish that we both loved. And recently I made this again and took new pictures, which show off the recipe a lot better! And this time I added a little green olive juice to the Picadillo for even more flavor, plus I garnished the stew with sliced green olives, which probably appeals to all the green olive fans like myself! I hope you try it soon.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What is Picadillo?

The word “picadillo” means to mince, referring to small pieces of meat that usually make up the bulk of this dish. Of course in this vegan version of Picadillo the meat is replaced with lentils. Picadillo is traditional all over Latin America, where it’s usually made with beef and includes things like raisins, tomatoes, and olives. Read more about Picadillo to find out what recipe variations are used in different countries.

Is the Vegan Picadillo recipe low in carbs?

Lentils do have some carbs of course, but they’re a good source of fiber. This delicious Picadillo made with lentils only has 14 net carbs per serving, with 8 grams of protein.

Is the Vegan Lentil Picadillo gluten-free?

This delicious Picadillo recipe is gluten-free and dairy-free.

How to Make Vegan Picadillo (with Lentils, Peppers, and Green Olives):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Rinse lentils and pick out any broken ones.
Then simmer with garlic, salt, and water until lentils are soft. Drain over a pan to catch the liquid.
While lentils cook, chop the onions, red pepper, and green olives.
Brown onions in a little olive oil in a pot that’s large enough to hold all the stew.
Add the minced garlic, diced red pepper, ground Ancho chile and Dried Oregano and cook a few minutes more.
Then add diced tomatoes with juice, tomato sauce, cocoa powder, Monkfruit Sweetener, and diced green olives and simmer about 10 minutes.
Add the cooked lentils, 1 cup (or more) of the lentil cooking water and simmer 20-25 minutes on low heat.
Add the Green Tabasco Sauce and 1-2 T green olive juice and stir.
Serve the Vegan Picadillo hot. I loved this with some sliced green olives for garnish!
You can top the Picadillo with a dollop of Greek yogurt or sour cream if you don’t care whether it’s vegan.

Make it a Vegetarian Meal:

This recipe for a meatless Picadillo is probably substantial enough to serve as a one-dish meal. But if you want something on the side, it would be good with one of these side dishes. (All are vegetarian but some are not vegan.)

More Meatless Recipes with Lentils:

Weekend Food Prep:

This Vegan Picadillo recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

1 1/2 cups dried brown or green lentils, rinsed and picked over
4 tsp. minced garlic
3/4 tsp. salt
1 T olive oil
1 onion, finely chopped
1 medium red bell pepper, diced medium
1 T ground chile power (see notes)
1 tsp. dried oregano
one 8 oz. can tomato sauce
one 14.5 oz. can petite diced tomatoes, not drained
2 tsp. cocoa powder
2 tsp. granulated Monkfruit sweetener (see notes)
1 cup diced green olives
1 cup or more lentil cooking water
1 T Green Tabasco Sauce, plus more for serving if desired
2 T green olive brine

Instructions

Pick over the lentils to remove any that look too dark or too light, rinse the lentils and put them in a medium-sized saucepan.
Add minced garlic, salt, and 6 cups hot water, and bring lentils to a boil.
Reduce heat to a low simmer and cook uncovered until lentils are soft, about 20-25 minutes. (If you have old lentils that have been in the pantry a while they make take significantly longer to cook, so try some to see when they’re done.)
When lentils are soft, drain them into a colander placed over a bowl or large measuring cup to catch the liquid.
While lentils cook, chop the onion, bell pepper, and green olives.
Heat oil in a heavy dutch oven type pan that’s large enough to hold all the stew.
Add the onions and saute over medium-high heat until onions are just starting to brown.
Add the minced garlic, diced bell pepper, chile powder, and oregano, and cook 3-4 minutes more.
Add diced tomatoes and juice, tomato sauce, cocoa powder, Monkfruit Sweetener (affiliate link) or sweetener of your choice, and diced green olives and simmer about 10 minutes.
Then add cooked lentils and 1 cup or more of lentil cooking water, and simmer 20-25 minutes more on low heat.
Stir in the Green Tabasco Sauce (affiliate link) and green olive juice as desired.
Serve the Vegan Picadillo hot, topped a generous dash of green Tabasco sauce if desired.
If you don’t care about the recipe being vegan, this is also good with Greek yogurt or sour cream.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 194Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 1200mgCarbohydrates 23gFiber 9gSugar 6gProtein 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lentils have some carbs but they also have a lot of fiber, so I bet this is lower in carbs than you think. It might work for some people who eat moderate low-carb but it is too high in carbs for Keto. Vegan Picadillo would be approved for any phase of the original South Beach Diet. Remember that serving size for beans and legumes is limited for the South Beach Diet Phase One.

Find More Recipes Like This One:
Use Soups and Stew Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Vegan Picadillo recipe with lentils was first posted in 2012. The recipe was updated with better photos in 2017 and last updated with more information in 2026.

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Shrimp Stuffed Bell Peppers

admin — Sat, 15 Aug 2026 16:29:30 +0000

Forget the usual ground beef or bean filling — these shrimp stuffed bell peppers are smoky, lemony, and ready in about an hour, no fuss required.

At A Glance

Ready In: 1 hour (25 minutes prep, 35 minutes baking, divided)
Serves: 4-6
Diet: Gluten-free, high-protein
Nutrition Highlights: High in lean protein from the shrimp, with fibre from rice and veg
Main Ingredients: Bell peppers, shrimp, rice, cherry tomatoes, smoked paprika, lemon
Flavor Profile: Smoky, gently spiced, fresh lemon and herb finish
Meal-Prep Friendly: Keeps 3-4 days in the fridge; freezes well before the cheese topping
Best Served With: A simple green salad or extra lemon wedges on the side

I love stuffed peppers, and while I’d normally go for ground beef mince or this vegetarian version with beans and veggies, I recently tried a shrimp version, and now I’m hooked.

The shrimp (or prawns for my Aussies) turn tender and meaty inside the pepper, paired with chewy rice that soaks up all the tomato and spice flavor as everything roasts together. Smoked paprika, cumin, and a touch of chili flake bring warmth without overpowering the pepper’s natural sweetness. A hit of lemon zest and fresh herbs at the end brightens the whole thing up, and the melted cheese on top gives it that golden, comforting finish. It’s a genuinely complete meal — no sides required, though I never say no to a salad alongside.

You might also like these recipes: shrimp skewers, quinoa stuffed peppers, vegetarian bean rice stuffed peppers, garlic butter shrimp, shrimp poke bowl, shrimp mango salad, or Mongolian shrimp.

What You’ll Need

Here is what you’ll need for this shrimp stuffed peppers recipe. Find the full measurements in the recipe card below.

Bell peppers (capsicums) – a mix of colors makes for a prettier plate; pick ones that sit flat and stand up on their own
Raw shrimp (prawns) – the star of the filling; buy peeled and deveined to save prep time
Cooked rice – soaks up all the tomato and spice flavor; leftover rice works perfectly here; you can use white or brown
Onion and garlic – the aromatic base for the filling
Cherry tomatoes and tomato paste – adds moisture and a rich tomato depth as it roasts
Smoked paprika, cumin, chili flakes – warm, gently smoky spice without overwhelming heat
Lemon zest and juice – added at the end to keep everything tasting fresh
Fresh parsley, cilantro (coriander), and basil – a mix of herbs for a bright, fresh finish; use whatever combo you have on hand
Mozzarella, Cheddar or gruyère – melted on top for a golden, cheesy finish (skip for dairy-free)

How To Make Shrimp Stuffed Bell Peppers

Find the full recipe and nutritional information below. Here are the steps at a glance:

Pre-roast the halved peppers with a drizzle of oil for 12-15 minutes to soften them slightly — this stops you ending up with undercooked peppers later.
Sear the shrimp in a hot pan for just 1-2 minutes per side until pink, then set aside so it doesn’t overcook.

In the same pan, sauté onion and garlic, then stir in tomato paste and spices before adding the chopped cherry tomatoes to simmer down.
Combine the rice, seared shrimp, lemon zest and juice, and fresh herbs, then season to taste.
Fill the peppers generously, top with cheese, and bake for 20 minutes until golden and heated through.

Recipe Tips

Pre-roasting the peppers first is the key step — skip it, and you’ll get crunchy, undercooked peppers even after the final bake.
Cook the shrimp briefly and pull it before it’s fully done; it’ll finish cooking in the oven, and this keeps it tender rather than rubbery.
No fresh herbs? Dried will work in a pinch — use about a third of the amount.
Swap the rice for quinoa or cauliflower rice for a lower-carb version.
Storage: keeps in an airtight container in the fridge for 3-4 days.
Make-ahead: prepare the filling up to a day ahead and refrigerate; stuff and bake just before serving.
Freezing: freeze the stuffed peppers before adding cheese and baking; thaw overnight in the fridge, then top with cheese and bake as directed.

Serving Suggestions

These are hearty enough to stand alone as a full meal, but a simple green salad or some crusty bread on the side rounds things out nicely. A dollop of garlicky yogurt or a squeeze of extra lemon over the top wouldn’t go astray either.

If you’ve tried these shrimp stuffed bell peppers or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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A smoky, lemony twist on classic stuffed peppers, filled with tender shrimp, rice, and cherry tomatoes, then baked until golden. Find step-by-step photos and more recipe tips above.

Preheat oven to 375°F (190°C) and arrange the halved peppers in a baking dish. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes until slightly softened — this prevents undercooked peppers later.
Pat the shrimp dry and chop into bite-sized pieces. Heat olive oil in a pan over medium heat and cook the shrimp for 1-2 minutes per side until just pink. Don’t overcook — remove and set aside.
In the same pan, sauté the onion for 3-4 minutes until soft. Add the garlic and cook for 30 seconds. Stir in the tomato paste, smoked paprika, cumin, and chili flakes, and cook for another minute. Add the chopped tomatoes and cook until slightly reduced, about 3-4 minutes.
Combine the cooked rice, cooked shrimp, lemon zest, lemon juice, and fresh herbs. Taste and adjust salt and pepper.
Fill each pepper generously, top with cheese, and bake for 20 minutes until heated through and slightly golden.

Important Ingredient Tips: Buy pre-peeled, deveined shrimp to cut down on prep time. If using frozen, thaw fully and pat very dry before cooking so it sears rather than steams.
Key Recipe Tips: Don’t skip pre-roasting the peppers. Pull the shrimp from the pan slightly underdone since it finishes cooking in the oven.
Storage Tips: Keeps in an airtight container in the fridge for 3-4 days.
Make-Ahead Tips: Filling can be made a day ahead and refrigerated. Assembled peppers (without cheese) also freeze well — thaw in the fridge before topping and baking.
FAQs:

Can I use pre-cooked shrimp? Yes — just skip the searing step and fold it straight into the filling with the rice.
Can I make these vegetarian? Swap the shrimp for extra beans or a plant-based mince for a meat-free version.
Why pre-roast the peppers? It softens them enough that they cook through fully in the shorter final bake, rather than staying crunchy.

Keywords: shrimp stuffed bell peppers, bell peppers stuffed with shrimp, shrimp bell peppers, shrimp and bell peppers

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