1-Pot Stuffed Bell Pepper Stew (Vegan & High Protein)
This flavorful, hearty and comforting 1-Pot Stuffed Bell Pepper Stew is delicious, packed with veggies, plant protein and fiber, and easy to make.
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Servings: 4 servings
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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