This 1-Pot Stuffed Bell Pepper Stew recipe is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
A Hearty Stuffed Bell Pepper Stew Made in One Pot
If you like stuffed peppers then you’re going to love this stuffed bell pepper stew! It has all of the same great flavors and textures but it’s easy to make and in just one pot. It’s the perfect solution to not having either underdone crunchy peppers or overdone and mushy ones.
Table of Contents
The stew is hearty, comforting and delicious. It can also be enjoyed as a soup by adding more broth. It’s also a great way to repurpose leftover cooked rice. Either way you choose to enjoy it, it will be packed with flavor and very satiating.
Ingredients You’ll Need
The following is an overview of the ingredients needed to make this vegan 1-pot stuffed bell pepper stew. For the exact measurements, be sure to refer to the recipe card below.
- Vegan Meat Alternative: Vegan Ground Meat. As an alternative, you can use cooked lentils or rehydrated TVP (Textured Vegetable Protein.)
- Grains: Cooked Rice.
- Vegetables: Red Bell Pepper, Green Bell Pepper, Onion, Garlic.
- Condiments: Tomato Paste, Tomato Sauce, Canned Diced Fire Roasted Tomatoes, Vegetable Broth or Vegan Beef Broth, Olive Oil, Vegan Worcestershire Sauce.
- Herbs & Seasonings: Italian Seasoning (see note/tip below), Salt & Pepper, Parsley, red chili flakes (optional.)
TIP: You can make your own Italian seasoning by combining 1 teaspoon each of the following dried herbs: Thyme, Marjoram, Basil, and Oregano.
How to Make this Stuffed Bell Pepper Stew (Step by Step)
Start Cooking the Vegan Meat Alternative
Heat 1 tablespoon of the oil in a large pot on medium heat. Add in the vegan ground “meat” and 1 teaspoon of the Italian seasoning. Cook until nicely browned. Remove from the pot and set aside.
Sauté the Onions
To the same pot, add in the remaining tablespoon of oil and sauté the onions for 5-7 minutes or until translucent.
Add the Bell Peppers and Tomato Paste
Add in the chopped bell peppers and cook for another 5 minutes.
Add in the tomato paste, the remaining Italian seasoning and garlic and cook until the garlic is fragrant, about 1-2 minutes.
Add the Tomatoes and Broth and Simmer The Stuffed Bell Pepper Stew
Add in the chopped tomatoes, tomato sauce and mix well. Cover everything with the broth, lower the heat to medium low and cover the pot.
Allow everything to simmer for about 10 minutes or until the vegetables are tender.
Add the Browned Vegan “Meat” and Cooked Rice to The Stew
Check for seasoning and adjust with salt & pepper if necessary. Add in the browned vegan meat and cooked rice and stir well.
Add in the vegan Worcestershire sauce if using.
Serve & Enjoy the Stuffed Bell Pepper Stew
Allow the stew to heat through. Add more broth if you prefer a more soupy consistency. Serve with chopped parsley and enjoy!
1-Pot Stuffed Bell Pepper Stew – Recipe Card
1-Pot Stuffed Bell Pepper Stew (Vegan & High Protein)
Ingredients
- 12 ounces Vegan Ground Meat - (sub 1 1/2 cups (300g) cooked lentils or 2 cups rehydrated TVP)
- 1 large Red Bell Pepper - diced
- 1 large Green Bell Pepper - diced
- 1 medium Onion - diced
- 3 cloves Garlic - minced
- 2 tablespoons Tomato Paste
- 8 ounces Tomato Sauce
- 14.5 ounces Diced Fire Roasted Tomatoes - canned
- 2 cups Vegetable Broth - or Vegan Beef Broth
- 2 cups cooked Rice - (any variety)
- 2 tablespoons Oil - such as olive oil
- 1 teaspoon Vegan Worcestershire Sauce - or more, to taste (optional)
- 2 teaspoons Italian Seasoning - see notes to make your own
- 1 pinch Salt - or more, to taste
- 1 pinch Pepper - or more, to taste
To Serve
- 2 tablespoons Parsley - chopped
- 1 pinch Red chili flakes - or more, to taste (optional)
Instructions
- Heat one tablespoon of the oil in a large pot on medium heat. Add in the vegan ground meat and one teaspoon of the Italian seasoning. Cook until nicely browned. Remove from the pot and set aside.
- To the same pot, add in the remaining Tbsp of oil and sauté the onions for 5-7 minutes or until translucent.
- Add in the chopped bell peppers and cook for another 5 minutes. Add in the tomato paste, the remaining Italian seasoning and garlic and cook until the garlic is fragrant, about 1-2 minutes.
- Add in the chopped tomatoes, tomato sauce and mix well. Cover everything with the broth, lower the heat to medium low and cover the pot. Allow everything to simmer for about 10 minutes or until the vegetables are tender.
- Check for seasoning and adjust with salt & pepper if necessary. Add in the browned vegan meat and cooked rice and stir well. Add in the vegan Worcestershire sauce if using.
- Allow the stew to heat through. Add more broth if you prefer a more soupy consistency. Serve with chopped parsley and enjoy!
Notes
- Italian Seasoning Note: Make your own by combining 1 tsp each of the following dried herbs: Thyme, Marjoram, Basil, Oregano.
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More Vegan Recipes You Might Like
If you enjoyed this 1-Pot Stuffed Bell Pepper Stew, you might also like the following plant-based recipes.
- Easy Cream Of Asparagus Soup: This delicious cream of asparagus soup recipe is easy to make, flavorful and made with simple ingredients. The perfect vegan and gluten-free comforting soup recipe!
- Vegan Wonton Soup: This vegan wonton soup is a creative take on classic wonton soup, which is traditionally made with pork. Instead of pork, this recipe uses a plant-based pork alternative (which can be replaced with tofu or veggies). The ultimate cozy comfort meal!
- 1-Pot Tuscan White Bean Soup (Vegan & Easy To Make): This vegan Tuscan white bean soup is easy to make, delicious, comforting, and nourishing! All you need are a few simple and wholesome ingredients and you’ll have a high protein, gluten-free soup that makes for a perfect weeknight dinner.
- Vegan Lasagna Soup (Easy, Comforting & Delicious): This Vegan Lasagna Soup is cozy, comforting, and simply delicious. Inspired by traditional Italian lasagna, this soup comes together more easily, giving you all the same flavors with a less prep work.
