Un-Stuffed Peppers
A one-skillet, vegetarian take on a classic dish. Serves 4.
Traditional stuffed peppers are typically filled with meat and rice, then baked in a traditional oven. This “un-stuffed" version keeps all the familiar comfort of tender peppers, savory tomato flavor, hearty rice, and melted cheese simplified into one easy skillet meal. Made with canned lentils for affordable, plant-based protein, this recipe is perfect for Meatless Monday, or for guests simply looking to stretch their grocery budget. It’s hearty, satisfying, and designed specifically for extended stay kitchens with limited tools and pantry space.
Ingredients
- 1 (20 oz) bag frozen chopped peppers and onions
- 1 tablespoon cooking oil
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 (15 oz) can lentils, drained and rinsed
- 1 cup pasta or pizza sauce
- 1 (14 oz) can fire-roasted diced tomatoes
- 1 1⁄2–2 cups shredded italian, cheddar, or pizza blend cheese
Instructions
1. Sauté the vegetables. Preheat a large deep skillet over medium heat. Add oil, the drained lentils and the frozen peppers and onions. Cook for 5–7 minutes, stirring occasionally, until softened and excess moisture has cooked off. NOTE: Frozen vegetables release moisture as they cook. Letting that liquid evaporate before adding rice helps prevent watery results.
2. Toast the rice. Stir in the dry rice and cook for 1–2 minutes, stirring frequently. This lightly toasts the rice and builds extra flavor.
3. Add liquids and lentils. Pour in the vegetable broth, pasta sauce, and the fire-roasted tomatoes (with juices). Stir in the lentils, then bring everything to a gentle boil.
4. Simmer. Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed.
5. Add the cheese. Sprinkle shredded cheese evenly over the top. Cover, turn off the heat, and let sit for 10-15 minutes, or until melted.
Serve warm and enjoy!
Why you'll love this recipe
- It's a hearty, vegetarian option that doesn't skip on flavor. And canned lentils are budget champions! At only around $1 per can, with no soaking or pre-cooking required, they're an affordable way to add protein and fiber to meatless meals.
- All the comfort-food flavor of stuffed peppers, simplified into a single-skillet meal. No oven needed!
- Great for Meatless Monday, making it an easy way to enjoy a nutritious plant-based meal while traveling.
Extended stay cooking tips
1. Look for "free flavors." Pre-seasoned ingredients are often the same price as plain versions. Fire-roasted tomatoes, diced tomatoes with basil and garlic, or pasta sauce with herbs can add built-in seasoning—especially helpful when you don’t have a full spice cabinet.
2. Stretch it with simple sides. Serve with a bagged salad kit or garlic bread for a balanced (and still meat-free) meal.
3. Use bouillon instead of broth. If you don’t want to buy a full carton of vegetable broth, dissolve a vegetable bouillon cube in 1 cup of hot water for of each cup of broth needed.