Description
This One Pot Deconstructed Stuffed Pepper Bowl is a healthy, vegan twist on classic stuffed peppers. With a base of brown rice, red lentils, and a variety of flavorful spices, this hearty, protein-packed dish is perfect for meal prep or a quick weeknight dinner. Made in just one pot, it’s also gluten-free, soy-free, and oil-free, making it suitable for various dietary restrictions.
Ingredients
- 1 medium onion, chopped
- 2 bell peppers, chopped (1 red, 1 green)
- 2–3 cloves garlic, minced
- ½ tsp black pepper
- ½ tsp crushed red pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp fennel seeds
- 1 can (14.5 oz) fire-roasted diced tomatoes (or regular diced tomatoes)
- 2 cups low-sodium vegetable broth
- 1 cup brown rice
- 1 cup red lentils
- Fresh parsley (or basil) for garnish
Instructions
- Sauté the Vegetables: Preheat a large pot over medium heat. Add chopped onion and dry sauté for 4-5 minutes until slightly browned.
- Add Bell Peppers and Garlic: Stir in chopped bell peppers and minced garlic. Cook for another 2-3 minutes, adding a splash of water if veggies start to stick.
- Season: Add black pepper, crushed red pepper, garlic powder, Italian seasoning, and fennel seeds. Cook for 1 minute until fragrant.
- Add Tomatoes and Broth: Stir in diced tomatoes and vegetable broth, then add brown rice and red lentils.
- Simmer: Bring the mixture to a gentle boil, reduce heat to low, and simmer partially covered for 35 minutes, or until the rice and lentils are tender.
- Garnish and Serve: Garnish with fresh parsley or basil and serve.
Notes
- Spice It Up: Increase the crushed red pepper or add a fresh chili for more heat.
- Rice Substitutes: Use quinoa, white rice, or couscous for variety.
- Extra Veggies: Add sautéed mushrooms, spinach, or zucchini for more texture and nutrition.
