Vegan One Pot Unstuffed Peppers with Rice
Easy dinner idea combines fresh ingredients with pantry staples for a healthy meal!
Servings: 4 servings
Calories: 300kcal
Ingredients
- 1 cup sweet onion, chopped
- 1 cup red pepper, chopped
- 1 cup green pepper, chopped
- 2 tsp minced garlic
- 12 oz bag of meatless crumbles*
- 1 1/2 tsp EACH cumin, smoked paprika, sweet paprika, oregano
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 - 15 oz can of tomato sauce
- 1 - 14.5 oz can of petite diced tomatoes
- 1 can of black beans, rinsed and drained
- 4 cups vegetable broth
- 1/2 cup water
- 1/2 - 1 cup uncooked white rice, rinsed well*
Instructions
- In large stock pot, water sauté onion and peppers until soft about 5 - 7 minutes. Add water as needed to prevent burning.
- Add in minced garlic, meatless crumbles and spices. Stir until combined and sauté for 2 - 3 minutes.
- Add in black beans, tomato sauce, diced tomatoes, veggie broth, water and rice.
- Bring to a boil. Reduce heat and simmer with lid on for 25 - 30 minutes until rice is soft. Stir every 5 - 10 minutes to prevent any burning or sticking.
- Serve with fresh chopped cilantro and vegan cheese!
Notes
- Freezer Friendly Recipes.
- *I have used both Morningstar and Gardein brands, use your favorite brand! You could omit or add another can of black beans in instead of using meat crumbles, although I have not tested this.
- Using 1 cup of rice will produce a very thick stew, use 1/2 cup if you want more soup consistency.
Nutrition
Calories: 300kcal