This Unstuffed Bell Pepper Skillet has all the flavors we love in a classic stuffed pepper recipe, but faster and simpler—and vegan! We have all the friendly flavors of a stuffed pepper; bell peppers, rice, beans, and spices but unlike stuffed peppers numerous steps, we've turned it into a one-pot meal!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Main Course
Keyword: vegetarian,
Servings: 6
Author: Appetite For Change
Equipment
Large oven-safe skillet and lid
Ingredients
1onion
2-3small eggplants
1lbtomatoes
2-3bell peppers
1canblack beans (15 oz)
2tbspolive oil
2-3garlic cloves
2tbspItalian seasoning
1cbrown rice
2 1/2cwater
salt and pepper
1-2cshredded cheeseoptional
Instructions
Read through entire recipe before getting started. Wash and dry all produce.
Preheat oven to 375 degrees.
Dice onion, eggplant, tomatoes, and bell peppers. Mince garlic. Drain and rinse black beans.
Heat olive oil in a large skillet over medium heat. Add the diced onion and eggplant and cook until soft and translucent, about 5 minutes. Add garlic, Italian seasoning, and a pinch of salt and pepper. Cook for another 1 minute. Remove from heat.
Stir in tomatoes, bell peppers, black beans, and rice. Add 2 1/2 cups water and mix well. Cover tightly with tin foil and fitted lid and bake for about 45 minutes or until rice is cooked.
Carefully remove the foil and sprinkle cheese over the top (optional). Cover again and bake another couple minutes so the cheese melts. Enjoy!
Notes
Make a side salad! Chop some romaine and use the salad dressing from last week's recipe! Double the dressing recipe and store in the fridge for weeks!