Easy Stir Fry Veggies

Don’t let the ease of making this dish dissuade you, this Stir Fry Veggies recipe is simply delicious! Make as a side dish, or pair it with a protein for a complete meal. This vegan, Whole30 and Paleo-friendly dinner idea will be a hit with everyone.

Easy Stir Fry Vegetables

Sometimes the simplest dinners are the most delicious, and this easy Veggie Stir Fry is one of them! Take whatever veggies you have on hand, saute them up before dosing them in a yummy stir fry sauce and you’ve got yourself a 20-minute dinner! While we outline our favorite stir-fry veggies, you certainly can swap in with what you have at the moment, and have given some guidance below for how to do that. We love to serve this as a vegetarian main, along with some rice, rice noodles or even roasted spaghetti squash. It’s vegan, Whole30 and Paleo-friendly and might even be good enough to convince the kids to eat some veggies for once!

Veggie Options for Stir Fry

A stir fry typically calls for cooking the ingredients in stages. That way it ensures each ingredient, or group of ingredient, is cooked perfectly. Then they are all brought together in the end with a stir fry sauce.

For this Stir Fry we’ve chosen:

This stir-fry is cooked in stages, pairing vegetables together that cook in the same time. If you want to swap in some vegetables that you have on hand, make sure to pair them together with veggies that will cook at the same time. Here are some veggies that work well for a stir-fry, grouped together by quicker cooking and longer cooking:

Quicker Cooking Veggies for Stir Fry:

Longer Cooking Veggies for Stir Fry:

The Importance of Cutting Veggies the Same Size

Regardless of what veggies you use, make sure to cut the veggies to be a similar size, that way they cook evenly. For instance, broccoli florets should all be cut about the same size as each other. Make sure to cut the carrot slices about the width.

Pro-tip: Prep up everything before you begin cooking. Because a stir fry is a very quick cooking time, you want to make sure the veggies all cook evenly.

Stir Fry Tips

A stir-fry isn’t hard to make! But here are some tips for making it successfully:

  1. Make sure all your ingredients, including the sauce, are prepped up before you start! Everything happens quickly so you don’t want to be caught chopping veggies when you should be paying attention to the stir fry.
  2. As mentioned above, cut the vegetables evenly.
  3. Make sure your pan gets really hot! It gives the veggies good flavor and the correct cook of crisp, but tender.

What to Serve with Vegetable Stir Fry

Serve this stir fry with rice, rice noodles, veggie noodles or as a side dish along with some protein.

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0.0 rating

Stir Fry Veggies

Don't let the ease of making this dish dissuade you, this Stir Fry Veggies recipe is simply delicious! Make as a side dish, or pair it with a protein for a complete meal. This vegan, Whole30 and Paleo-friendly dinner idea will be a hit with everyone.


Yield 2-4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Recipe Type: Dinner
Cuisine Asian
Difficulty: Easy
Author: Lexi's Clean Kitchen
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Ingredients

Sauce:

Stir Fry Veggies

  • 2 tablespoons avocado oil, divided
  • 2 cups broccoli florets 
  • 1 medium carrot, peeled and sliced thinly into coins
  • Pinch fine sea salt
  • 8 ounces mixed fresh mushrooms, stems removed and thinly sliced
  • 1 red bell peppers, cored, seeded, and cut into 1/2-inch-wide strips
  • 8 ounces snow peas

Directions

  1. Add all sauce ingredients to a small bowl and whisk together. Set aside.
  2. Heat 1 tablespoon oil in large heavy skillet over medium high. Once hot, add broccoli and carrots. When starting to get tender, about 5 minutes, remove from pan and set aside.
  3. Add remaining oil to the pan. Once hot, add mushrooms. Cook until softened and the liquid has started to evaporate, about 5 minutes. If the pan is dry, add a bit more oil,  and then add peppers and snow peas. Cook for 3 minutes until peppers are crisp-tender and snow peas are bright green.
  4. Return the broccoli and carrots to the pan and pour in the sauce. Cook until thickened.
  5. Top with green onions and serve with rice or rice noodles, or a protein-of-choice.

Nutrition

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Easy Stir Fry Veggies

Stuffed Pepper Soup is the perfect cold weather meal! Loaded with all of your favorite stuffed pepper flavors, but without the hassle of having to actually stuff peppers. It’s easily cooked in either the crock pot or the Instant Pot and this hearty soup is also gluten-free and optionally dairy-free.


Stuffed Pepper Soup

Are you guys ready for soup season yet? I am just about ready. And today we’re bringing an oldie but a goodie out from the archives. This Stuffed Pepper Soup has been a favorite at LCK for a while. It’s hearty, flavorful and dead-simple to make. We’ve updated the photos and have now added instructions so that you can make it either in the slow cooker or the Instant Pot. This soup has all that stuffed pepper flavor we love, but doesn’t require a lot of the steps needed to actually make stuffed peppers. It’s gluten-free and optionally Paleo and Whole30 friendly, if you omit the rice and cheese.

Stuffed Pepper Soup Ingredients

To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through.

How to Make Stuffed Pepper Soup

There are a few different ways you can cook this soup! I love the choice of being able to use either the crock pot or Instant Pot when making soup depending on what my day looks like, so we’re including instructions for both. Additionally, this soup is easily made on the stove as well.

To Make Crock Pot Stuffed Pepper Soup:

To make this in the slow cooker, all you need to do is brown the meat and then add the remaining ingredients and cook on high for 4-6 hours. When I originally published this recipe I listed in the instructions to add in cooked rice at the end. Adding fully cooked rice right at the end prevents too much liquid from being absorbed by the rice during cooking. However, we’ve updated the recipe to use a small amount of raw rice instead. The reason for this is because using raw rice enables this to be a truly set-it-and-forget-it meal that doesn’t need any preparation such as making rice beforehand. The rice does lose its shape a bit, but we actually found we liked how it thickened the soup, just like a stuffed pepper would. However, if you do happen to have leftover rice and wish to add that in at the end of cooking just to heat through, feel free to do that instead. Additionally, the longer this soup sits, the more liquid the rice absorbs, the same as it would any soup with added rice.

To Make Instant Pot Stuffed Pepper Soup: 

To make this in the Instant Pot, you brown the meat, add the remaining ingredients and then cook on manual high pressure for 10 minutes with a natural pressure release for 5 minutes. It’s truly a super simple quick way to get dinner on the table!

To Make Stove Top Stuffed Pepper Soup:

Don’t have a slow cooker or Instant Pot and still want to make this soup? No problem! To cook on the stove:

  1. Heat a large pot and add a teaspoon of oil.
  2. Once hot, add the ground beef and cook through until no longer pink. Drain off all excess fat except 1 teaspoon.
  3. Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
  4. Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 20 minutes. Add any additional broth as needed to thin out the soup.
  5. Serve immediately with garnish of choice.

If you like this soup recipe, check out these others:

If you like this stuffed pepper recipe, check out these others:

5.0 rating
4 reviews

Stuffed Pepper Soup

Stuffed Pepper Soup is the perfect cold weather meal! Loaded with all of your favorite stuffed pepper flavors, but without the hassle of having to actually stuff peppers. It's easily cooked in either the crock pot or the Instant Pot and this hearty soup is also gluten-free and optionally dairy-free.


Yield 4-6
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Recipe Type: Dinner
Cuisine Gluten-free
Difficulty: Easy
Author: Lexi
Scale This Recipe

Ingredients

To Garnish

Directions

To Make in the Crock Pot:

  1. Heat oil in a pan over medium heat. When hot cook the beef until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
  2. To a slow cooker add browned beef and all remaining ingredients except the rice. Mix to combine. Sprinkle the rice over the top of the mixture and close the lid.
  3. Let cook on high for 4-6 hours.
  4. Once the rice is cooked through, season to taste and serve, garnish with optional scallions and cheddar cheese and serve.

To Cook in the Instant Pot:

  1. Set Instant Pot to saute function. Heat oil and add ground beef. Cook until no longer pink, about 6-8 minutes. Drain off all but 1 teaspoon of excess oil.
  2. Add onions and peppers and cook until beginning to soften, about 5 minutes. Shut off the saute function.
  3. Add in remaining ingredients and stir well.
  4. Place the lid on the Instant Pot and set the valve to sealing.
  5. Cook on manual high pressure for 10 minutes, with a 5 minute natural release. Release any remaining pressure. 
  6. Garnish as desired, and serve immediately.

To Cook on the Stove top:

  1. Heat a large pot and add a teaspoon of oil.
  2. Once hot, add the ground beef and cook through until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
  3. Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
  4. Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 25 minutes. Add any additional broth as needed to thin out the soup.
  5. Serve immediately with garnish of choice.

Recipe Notes

  1. We are instructing to use uncooked rice here for the ease of making this without needing leftover rice. If you DO have leftover rice you wish to use up, feel free to make this soup as stated and add in the leftover rice at the end of the cooking time until it is warmed through.
  2. To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through. Also for Whole30 omit the coconut sugar.

Nutrition

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Stuffed Pepper Soup

These delicious Pizza Stuffed Peppers are everything you want in a dinner! Stuffed with ground turkey (or beef) and all the pizza fixings, this family friendly dinner will leave everybody happy. Plus it’s a great dish to prep ahead of time!


Pizza Stuffed Peppers

I basically would eat anything if you flavored it with “pizza”. Especially when it’s actually a healthy and delicious dinner that is kid-friendly! These Pizza Stuffed Peppers using a base of ground turkey or beef and all the pizza fixin’s like mushrooms, peppers, onions, pepperoni and cheese! There is plenty of room to customize based on what you want or have on hand.

What I love about stuffed peppers is that while they take a few pre-cook steps of getting the meat and veggies soft, the bulk of the cooking time is hands-off in the oven, and they are a great make ahead dish. You can either prep the whole thing ahead of time and bake when ready, or you can cook the stuffed peppers entirely and use them for meal prep dinner or lunch.

Ingredients Needed

Do You Cook the Meat before Stuffing Peppers?

Yes! As with most stuffed peppers recipes, everything is precooked before going into the stuffed peppers, except the bell peppers themselves.

How To Make Stuffed Peppers

  1. Prep all the ingredients
  2. Cook the meat and veggies
  3. Stuff the Peppers
  4. Then bake!

How do you eat Stuffed Peppers?

There might be some controversy with this: Some like to eat the filling first and then cut up the pepper and eat it. Others might like to cut up the whole thing and eat the peppers with the filling. You do you, and choose which method of eating it sounds good to you!

 

Watch the video:

If you like this pepper recipe, check out these others:

5.0 rating
1 reviews

Pizza Stuffed Peppers



Yield 4
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes



Author: Lexi
Scale This Recipe

Ingredients

Directions

  1. Preheat oven to 350°F.
  2. In a skillet heat oil and garlic for 1 minute. Add in diced onions and saute for 3-4 minutes.
  3. Add in ground turkey or beef and cook until browned. Add in mushrooms and mix to combine.
  4. Add in crushed or diced tomatoes, Italian seasoning, salt, pepper, red pepper flakes.
  5. Add in spinach, mix, then reduce heat and let simmer for 8-10 minutes, taste and adjust spices as desired. Mix in pepperoni.
  6. While simmering, remove stems from the peppers and scrape out the ribs and seeds and since.
  7. In a dutch oven, add enough water to cover peppers; a few cups.
  8. Once boiling, add in peppers and cook about 2 minutes; drain.
  9. Transfer peppers to a baking dish and fill the peppers with the meat mixture.
  10. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned!

Recipe Notes

  • You can omit the cheese for an equally tasty meal!

Nutrition

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This post is sponsored by my friends at Tuttorosso Tomatoes. All opinions are 100% my own!

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