Which color bell pepper is healthiest?

Based on a study measuring the different antioxidant and bioactive compounds in different color bell peppers, red came out on top with having the highest levels of beta carotene , quercetin , and luteolin . These compounds have anti-inflammatory and health-promoting benefits. With that said, it's okay to mix things up. I enjoy incorporating green bell pepper in my veggie chili or tofu scramble for a change.

How do you make stuffed bell peppers not bland?

Many traditional stuffed bell pepper recipes will have you blanch or precook the bell pepper. I've found that you lose the flavor and some nutritional benefits when you do that. Also, whether you're making a stuffed bell pepper or this one-pot deconstructed recipe, adding fennel seeds along with some heat like crushed red pepper makes all the difference. You could also add some minced sundried tomato for a deeper tomato flavor.

What are some other bell pepper recipes?

If you're like me and asking yourself, "What can I do with a bunch of bell peppers?" Besides this One Pot Deconstructed Stuffed Pepper Bowl, here are a few ideas: Veggie Chili Ultimate Jackfruit Jambalaya Rainbow Salad The Best Southwestern Salad Blend them raw with kale, cucumber, avocado, lime, water, and ice (a recipe from our 3-Day Detox Cleanse program ) for an energizing pick-me-up. Dip fresh raw bell peppers in the Best Garlic Hummus .

Can you freeze bell peppers?

Yes! Finally, you could also freeze them for later. Wash the bell peppers, cut them in half, and remove the stems and seeds. Shake off or pat dry the excess water. You can either leave them sliced in half or chop them into strips or chunks. Lay the sliced or chopped bell peppers out on a parchment-lined tray, cover, and freeze them for about 4 to 6 hours. Remove the peppers and transfer them to a freezer-safe bag or container. You freeze for up to four months.

One Pot Deconstructed Stuffed Peppers (VEGAN)

Description

This One Pot Deconstructed Stuffed Peppers is a meal prep favorite. These unstuffed peppers are full of flavor and freezer friendly. Not only is it vegan, but it's also gluten-free, nut-free, soy-free, oil-free, high in protein and low in fat. #veganstuffedpeppers #onepotmeals #healthyveganrecipes #danielfastrecipes #oilfree #glutenfree #nutfree #soyfree #lowfat #easyricerecipes

Ingredients

Units Scale

1 medium onion, chopped
2 bell peppers, chopped (I used one red and one green)
2 to 3 cloves of garlic, minced
1/2 tsp black pepper, ground
1/4 to 1/2 tsp crushed red pepper, more for heat
1/2 tsp garlic powder
2 tsp Italian seasoning
1/2 tsp fennel seed
1 28-oz can fire-roasted diced tomatoes (okay to use regular diced tomatoes)
2 cups low sodium vegetable broth
1/2 cup brown rice (I used long grain brown rice)
1/2 cup red lentils
3 Tbsp fresh parsley (or basil), chopped
Salt to taste

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Instructions

Preheat a large pot over medium heat. Add chopped onion and dry sauté for 4 to 5 minutes until slightly browned. Add chopped bell pepper and garlic and continue cooking for another 2 to 3 minutes. If veggies start to stick, add a splash of water to release.

Stir in all the spices—black pepper, crushed red pepper, garlic powder, Italian seasoning, and fennel seeds. Cook for another minute until fragrant.

Carefully add fire-roasted diced tomatoes and low sodium vegetable broth. Stir in brown rice and red lentils until well incorporated. Turn up the heat and bring the stew to a gentle boil. Then reduce heat to low and simmer partially covered for about 35 minutes or until rice and lentils are cooked.

Garnish with fresh chopped parsley and (optional) Easy Vegan Parmesan Cheese.

Store leftovers in a covered container in the refrigerator for up to four days. Alternatively, portion out into meal prep containers and freeze for up to four months.

Notes

EQUIPMENT / SUPPLIES

Knife
Cutting board
Measuring cup
Measuring spoons
Can opener
Large pot with lid
Cooking spoon

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Lunch/Dinner Entrée
Method: Stove Top
Cuisine: American