One-Pot Deconstructed Stuffed Peppers

5 from 2 votes

One-Pot Deconstructed Stuffed Peppers

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.

Prep Time15

Cook Time40

Total Time55

Course: Lunch/Dinner Entrée

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 256kcal

Author: Gigi & Sersie

Ingredients

1 medium onion, chopped
2 bell peppers, chopped (I used one red and one green)
2 to 3 cloves of garlic, minced
½ tsp black pepper, ground
¼ to ½ tsp crushed red pepper (or more for heat)
½ tsp garlic powder
2 tsp Italian seasoning
½ tsp fennel seed
1 28- oz can fire-roasted diced tomatoes (okay to use regular diced tomatoes)
2 cups low sodium vegetable broth
½ cup brown rice (I used long grain brown rice)
½ cup red lentils
3 Tbsp fresh parsley or basil, chopped
salt to taste

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.

Notes

Leftovers/Meal Prep: 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.

Nutrition