Dairy Free Stuffed Pepper Skillet
Stuffed pepper skillet is the perfect dish for anyone who loves the flavors of classic stuffed peppers but wants a quicker, easy weeknight meal the whole family will love. This recipe is dairy free and gluten free with a meat free option.
Ingredients
- 1 tablespoon olive oil
- ½ medium red, white, or yellow onion diced
- 1 pound ground beef or ground meat of choice
- 2 teaspoons nutritional yeast
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon diamond crystal kosher salt, to taste start with ½ teaspoon if using any other kind
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 teaspoon worcestershire sauce
- 2 bell peppers, any color cut into 1-inch pieces
- 14.5 oz can diced tomatoes don't drain
- 1 cup uncooked white jasmine rice
- 2 cups beef broth or broth of choice
Toppings (Optional)
- 1 cup shredded dairy free cheese or cheese of choice
- fresh basil or parsley minced
Instructions
- Heat olive oil in a deep large skillet over medium heat. Add diced onion, sautéing until softened, about 3 minutes.
- Add ground beef or meat of choice to the skillet, breaking it apart as it cooks. Cook until browned and no pink remains.
- Stir in nutritional yeast, Italian seasoning, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, tomato paste, and Worcestershire sauce. Pour in the diced tomatoes with their juices, and the chopped bell peppers, stirring to combine.
- Add the dry rice and broth. Mix well to combine then bring to a boil over medium-high heat then reduce the heat to a simmer, cover, and let cook until the rice is tender, 15-20 minutes, stirring occasionally.
- If there’s still liquid in the pan, remove the lid to let it cook off for another minute or two, stirring occasionally.
- Sprinkle the shredded cheese over the top (if using), cover, and cook over low heat until the cheese melts. Garnish with fresh basil or parsley. Enjoy!
Notes
See the blog post for helpful tips, storage, and recipe FAQs.