Traffic Light Stew
Brighten up your dinner table with this vibrant and hearty Traffic Light Stew! Packed with the bold colors and flavors of green, yellow, and red bell peppers—reminiscent of a traffic light—this veggie-loaded dish is as visually enticing as it is delicious. Featuring tender red potatoes, zucchini, and a rich tomato-based broth flavored with paprika, oregano, and garlic, this stew makes a filling, plant-based meal that's perfect for weeknight dinners. Ready in under an hour, it’s easy to prepare and ideal for feeding a family or serving at gatherings. Garnished with fresh parsley and served with crusty bread or over rice, this comforting dish is both wholesome and satisfying. Keywords: traffic light stew, plant-based stew, colorful stew recipe, veggie stew, bell pepper stew.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large green bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 large red bell pepper, diced
- 2 cups red potatoes, diced
- 1 medium zucchini, sliced into half-moons
- 1 14-ounce can diced tomatoes, canned
- 4 cups vegetable broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced yellow onion and cook for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1–2 minutes, being careful not to let it burn.
Add the diced green, yellow, and red bell peppers to the pot. Cook for 5–6 minutes, stirring occasionally, until the peppers begin to soften.
Stir in the diced red potatoes and sliced zucchini, letting them cook for 3 minutes.
Pour in the can of diced tomatoes and add the vegetable broth. Stir to combine.
Add the paprika, dried oregano, ground black pepper, and salt. Mix well, bringing the stew to a gentle boil.
Once boiling, reduce the heat to low and let the stew simmer for 25–30 minutes, or until the potatoes are tender.
Taste and adjust seasoning, adding more salt or pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5168 mg | 225% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 58.6 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 6291 mg | 134% | |
*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.
