How many calories are in Bean Stew with Bell Pepper and Rice?
Bean Stew with Bell Pepper and Rice has about 650 calories per serving based on the current ingredient list and serving size on this page.
InternationalLunchVegetarianGluten FreeVeganHigh Fiber30 Minute Meals
Bean Stew with Bell Pepper and Rice
Bean Stew with Bell Pepper and Rice is a Lunch international recipe with 650 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
650 kcal
Total Time
25 min
Servings
1
Protein
9 g
About This Recipe
The story behind Bean Stew with Bell Pepper and Rice
Bean Stew with Bell Pepper and Rice is a lunch recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around beans, onion, and garlic.
Like most enduring lunch recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 650 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 25 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Bean Stew with Bell Pepper and Rice worth coming back to.
Ingredients
- Beans1 cup (200 g)
- Onion1/4 count (38 g)
- Garlic1 clove (3 g)
- Rice1 cup (200 g)
- Oil2 teaspoon (10 ml)
- Bell Pepper1/2 count (60 g)
Instructions
- 1
Step 1
For this recipe you need cooked rice and beans.
- 2
Step 2
In a pot or deep pan, heat the oil over medium heat. In the meantime, chop the onion and garlic.
- 3
Step 3
Once heated, add the onion with the garlic and a pinch of salt. Stir-fry for 3-5 minutes.
- 4
Step 4
Then add the beans and chopped bell pepper.
- 5
Step 5
Season with salt and pepper to taste and continue cooking for 5-7 minutes until well cooked. Set aside.
- 6
Step 6
Serve the rice with bean stew and bell pepper on a plate.
Nutrition Snapshot
Macros and micros at a glance
31/ 100
Forkd Score · Limited
This recipe scores well for fiber density relative to its per-serving calories.
Calories
650
Protein
9g
Carbs
64.3g
Fat
10.2g
Fiber
9.3g
Micronutrients
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Vegetarian
Yes
Vegan
Yes
Gluten Free
Yes
Dairy Free
No
Allergens
Tree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Bean Stew with Bell Pepper and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Bean Stew with Bell Pepper and Rice
How long does Bean Stew with Bell Pepper and Rice take to make?
Bean Stew with Bell Pepper and Rice takes about 25 minutes from start to finish. That is roughly about 25 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Bean Stew with Bell Pepper and Rice?
Most ingredients in Bean Stew with Bell Pepper and Rice can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Bean Stew with Bell Pepper and Rice?
Bean Stew with Bell Pepper and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Bean Stew with Bell Pepper and Rice?
Yes, Bean Stew with Bell Pepper and Rice generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Bean Stew with Bell Pepper and Rice?
Reheat Bean Stew with Bell Pepper and Rice gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Bean Stew with Bell Pepper and Rice up or down?
Yes. Bean Stew with Bell Pepper and Rice is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Bean Stew with Bell Pepper and Rice?
A large skillet, saucepan, or sheet pan works well for Bean Stew with Bell Pepper and Rice. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
How do I know when Bean Stew with Bell Pepper and Rice is cooked properly?
Bean Stew with Bell Pepper and Rice is done when the ingredients are tender and heated through and the flavors have come together. Taste toward the end of cooking and adjust the seasoning before serving.
Is Bean Stew with Bell Pepper and Rice suitable for vegetarians?
Yes. Bean Stew with Bell Pepper and Rice is suitable for vegetarians as written.
Is Bean Stew with Bell Pepper and Rice gluten-free?
Yes. Bean Stew with Bell Pepper and Rice is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Bean Stew with Bell Pepper and Rice?
Yes. This recipe includes Tree Nut and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Bean Stew with Bell Pepper and Rice ahead of time?
Bean Stew with Bell Pepper and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Bean Stew with Bell Pepper and Rice for my calorie or macro goals?
To make Bean Stew with Bell Pepper and Rice higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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