Veggie Stir-Fry with Colorful Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and nutritious vegetable stir-fry packed with vibrant bell peppers and a simple garlic-soy sauce perfect for busy family dinners. This asian-inspired vegetarian ready in about 20 minutes pairs red bell pepper, yellow bell pepper, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
  2. Step 2: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, 1 large sliced green bell pepper, and 2 julienned carrots to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: Stir in 3 tablespoons soy sauce, 2 teaspoons sesame oil, and 2 tablespoons water, cooking for another 1-2 minutes until the sauce slightly thickens and coats the vegetables.
  5. Step 5: Remove from heat, sprinkle with 1 teaspoon toasted sesame seeds and 2 sliced green onions for garnish before serving immediately.

Frequently asked questions

How long does Veggie Stir-Fry with Colorful Bell Peppers take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Veggie Stir-Fry with Colorful Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red bell pepper from drying out.

Can I substitute ingredients in Veggie Stir-Fry with Colorful Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Veggie Stir-Fry with Colorful Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Veggie Stir-Fry with Colorful Bell Peppers?

Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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