Lentil Sloppy Joe Bell Pepper Boats – 5 Ingredients, Big Flavor (Plant-based, Gluten Free)

I have to admit something: I never liked lentil sloppy joes on a bun. Mushy filling on a mushy bun was just not a texture I was all about. But then I tried making them in bell pepper boats… and it changed the game for me. The fresh crunch of the pepper against the rich, saucy filling? Perfection.

These bell pepper boats bring all the nostalgic flavors of the Manwich sloppy joes I grew up with — but without the ground beef. It’s still hearty, satisfying, and saucy… just made with plants, packed with fiber, and loaded with nutrients your body will thank you for. (It’s also naturally gluten-free, so it works for a variety of dietary needs — just check your sauce label to make sure no gluten-containing ingredients are hiding in there.)

If you love vegan stuffed peppers, this is a fun and flavor-packed twist — still wholesome and hearty, but with that saucy sloppy joe flavor you remember from childhood.

Even better? This is a 5 ingredient meal that comes together with minimal prep. The lentils, brown rice, and walnuts all cook together in the Instant Pot, then get stuffed into fresh bell pepper halves and baked until tender.

🌱 Why Lentils Deserve a Spot on Your Plate

Lentils aren’t just a budget-friendly protein — they’re a nutritional powerhouse. They’re rich in plant-based protein, iron, and folate, making them especially valuable for energy and healthy blood. They’re also high in fiber, which helps keep you full, supports digestion, and balances blood sugar. Plus, lentils contain important minerals like magnesium and potassium for heart health and muscle function. Best of all, they cook quickly and absorb the flavors of whatever you pair them with — perfect for a saucy, crave-worthy recipe like this.

🛒 Ingredients

• ¾ cup dry brown or green lentils
• ¾ cup dry brown rice
• ½ cup crushed walnuts
• 3½ cups water or broth
• 1 can (15.5 oz) Manwich sauce*
• 3–4 large bell peppers, halved and deseeded
• Fresh parsley or cilantro, for garnish

*Gluten-Free Note: This recipe is naturally gluten-free as written, but always double-check your sloppy joe sauce (Manwich or other brand) to ensure it’s labeled gluten-free, as ingredients can change.

👩‍🍳 Instructions

1. Cook the filling base – Add dry lentils, dry brown rice, crushed walnuts, and water/broth to the Instant Pot. Pressure cook on High for 7 minutes.
2. Mix in the sauce – Stir in the can of Manwich sauce. Taste and adjust seasoning if desired.
3. Stuff the peppers – Place halved bell peppers in a baking dish. Fill each half generously with the lentil mixture.
4. Bake – Cover loosely with foil and bake at 375°F for 45 minutes to 1 hour, or until peppers are tender to your liking.
5. Serve – Garnish with fresh parsley or cilantro and enjoy warm. Leftovers store well in the fridge for up to 4 days and taste even better the next day.

💡 Why You’ll Love It

• Nostalgia without compromise – All the classic sloppy joe flavor, but without ground beef.
• Texture win – The tender-crisp bell peppers are the perfect contrast to the hearty lentil mixture.
• Budget-friendly – Simple, pantry-friendly ingredients that stretch a long way.
• Nutrient-packed – Protein, fiber, iron, magnesium, and healthy fats in every bite.
• Fresh finish – The parsley or cilantro garnish adds a bright pop of flavor and color.
• Vegan-friendly – 100% plant-based and dairy-free, perfect for anyone looking for a tasty take on vegan stuffed peppers.