I know I totally promote meals that are quick to make. However, sometimes I feel like it’s okay to have a dinner take a while if it makes a lot of leftovers so you don’t have to cook as often. That saves time too. This is one of those meals. It takes longer than I wanted, but I have plenty leftover for dinner on other nights. Still a win.
Begin by dicing 1/2 an onion and 2 bell peppers. Combine these with oil and 1 tsp of garlic in a large soup pot. Saute for about 5-10 minutes until the onions are translucent. Add seasonings (1 tbsp Italian seasonings, 2 tsp cumin, 2 tsp chili powder), a 15 oz can of diced tomatoes, 2 cups of vegetable broth, 8 oz of tomato sauce, 1 tbsp Worcestershire sauce, and 1 cup of brown rice. Let this simmer for about 45 minutes, stirring occasionally so that rice doesn’t stick to the bottom. After the 45 minutes, add a drained and rinsed can of kidney beans and 1/2 cup of shredded cheddar cheese. Once the cheese melts, it is ready to serve.
Stuffed Peppers in a Pot
- 1/2 an onion
- 2 bell peppers
- 1 tbsp Italian seasonings
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp garlic
- 15 oz diced tomatoes
- 2 cups vegetable broth
- 8 oz tomato sauce
- 1 cup brown rice
- 1 tbsp Worcestershire sauce
- 15 oz kidney beans (drained and rinsed)
- 1/2 cup shredded cheddar cheese
- Dice 1/2 an onion and 2 bell peppers. Place these in a large soup pot with oil and 1 tsp of garlic. Saute for 5-10 minutes until onions are translucent.
- Add all seasonings, 15 oz diced tomatoes, 2 cups of broth, 8 oz tomato sauce, 1 tbsp Worcestershire sauce, and 1 cup of brown rice. Let this simmer for 45 minutes.
- After 45 minutes, add in the drained and rinsed kidney beans and 1/2 a cup of cheese. Serve after cheese has combined in.