My Veggie Chef

Unstuffed Peppers (GF)


Our unstuffed peppers are addictive! You are sure to go back for a second bowl of this delicious, thick stew packed with peppers, onions, carrots, celery, lentils, rice, tomatoes, and plenty of savory seasonings.


  • Carrots
  • Celery
  • Chili Sauce
  • Dried Lentils
  • Garlic Powder
  • Green Peppers
  • Italian Seasoning
  • Onions
  • Rice
  • Tomatoes
  • Vegetable Base
Cook Time
40 min
Pairs With
White Wine Red Wine
Good To Have
Salt Pepper
No Common Allergens Present
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Heat a soup pot over high heat. Add veggie mixture (large bag) to pot along with 3 cups water.
  3. Bring mixture to a boil over high heat. Add lentils/rice to pot and return to boil.
  4. Cover, reduce heat to low, and simmer until lentils and rice are tender, about 40 minutes. If mixture becomes to dry or if you prefer a soupier consistency, add additional water a cup at a time.
  5. Taste mixture and season to taste with salt and pepper. Enjoy with a fresh spinach salad and a slice of sourdough bread (not included).


  • White Wine
  • Red Wine
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