Three Pepper Oat Pilaf
Elevate your weeknight dinners with this vibrant and nutritious Three Pepper Oat Pilaf, a colorful twist on traditional pilaf recipes. Featuring nutty steel-cut oats toasted to perfection and simmered in fragrant vegetable broth, this dish is infused with smoked paprika and cumin for a bold, earthy flavor. A trio of red, yellow, and green bell peppers adds a splash of color and natural sweetness, while sautéed onions and garlic provide a savory base. Ready in just 45 minutes, this hearty yet wholesome recipe is perfect as a flavorful side dish or a satisfying plant-based main course. Garnished with fresh parsley for a burst of greenery, it’s the ultimate combination of taste, texture, and nutrition. Ideal for vegan and vegetarian cooking enthusiasts, this easy oat pilaf is sure to become a new favorite.
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Recipe Information
Ingredients
- 1 cup Steel-cut oats
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 1 medium Onion
- 2 cloves Garlic cloves
- 2.5 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Finely dice the red, yellow, and green bell peppers, onion, and garlic.
In a medium-sized pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 2-3 minutes until it begins to soften.
Stir in the garlic, ground cumin, and smoked paprika, cooking for an additional 1 minute until fragrant.
Add the steel-cut oats to the pot and toast for 2-3 minutes, stirring frequently, until the oats are lightly golden and fragrant.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 10 minutes.
Stir in the diced red, yellow, and green bell peppers, salt, and black pepper.
Continue to cook, covered, on low heat for an additional 10 minutes, or until the oats are tender and the liquid has been absorbed.
Remove the pot from heat and let the pilaf sit, covered, for 5 minutes to allow flavors to meld.
Fluff the pilaf with a fork and garnish with chopped fresh parsley, if desired.
Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 7.7 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
