Stuffed Peppers With Ground Beef and Rice Dairy Free

October 12, 2021

Dairy Costless Blimp Peppers

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Filled with rich Italian season, these archetype dairy free blimp peppers are bound to exist a dinnertime hit! Like shooting fish in a barrel to make and perfect for repast prep, they feature tender bell peppers stuffed with an irresistible footing meat, veggie and rice filling. Egg gratis, gluten gratuitous, nut gratis and soy free.

I don't know about yous but I'm e'er on the hunt for recipes that make for fantastic leftovers OR are perfect for meal prep.

And these dairy free stuffed peppers?

They totally fit the bill.

They're easy to make. Freezer friendly. Super delicious even after a few days in the refrigerator.

But even better? They're packed to the brim with alllllll the expert stuff.

We have archetype Italian spices, rich love apple sauce, satisfying ground beef, plus plenty of tender rice and veggies to tie it all together.

Making them crawly for a regular ol' dinner or even a fancier special occasion. Y'all really tin't go wrong.

How To Make Dairy Free Stuffed Peppers

So, permit's talk about how this simple dinner goes down:

Prep bong peppers. Showtime upwards, nosotros'll halve our bell peppers from stalk to base, rub with a bit of olive oil and bake for nigh 25 minutes to soften them upward.

Cook meat. Meanwhile, nosotros'll brown some footing beef in a skillet until no longer pink.

Brand filling. Next, we'll saute plenty of veggies until tender, before stirring in the cooked beefiness, some spices, cooked rice, tomato sauce and a hint of nutritional yeast.

Fill and bake. Finally, the mixture gets spooned into the softened bell peppers so we'll pop them back in the oven for about 20 additional minutes.

Before serving, nosotros'll peak the peppers with a quick drizzle of actress tomato sauce and a nice sprinkle of fresh herbs.

Tips & Tricks

1. First things first. Yous can use any color bong pepper for this recipe. Keep in mind that the ruby-red / orangish / yellow varieties are a bit sweeter, whereas the greenish kind has a hint of bitter season. It but depends on your personal preference and your upkeep – dark-green peppers practise tend to be cheaper!
2. At present, if your peppers are squeamish and big you'll have just the correct corporeality of filling. However, if your peppers are more medium-ish in size, you'll probably have some filling leftover. If that's the case, simply serve whatever doesn't fit on the side.
3. A muffin (or water ice foam) scoop makes filling the peppers super easy and a bit neater.
4. Let's talk nearly the nutritional yeast. You can definitely leave it out if desired, although it does add a nice hint of "cheesy" flavor.
5. Forth those lines, yous tin can absolutely elevation the peppers with your favorite dairy gratis shredded cheese of choice. I personally don't find that it's needed thanks to the nutritional yeast, but that's me and my tastebuds.
6. And finally, not feeling the rice? Cooked quinoa would make a dandy substitute.

How To Store

Fridge: Let the peppers cool completely then transfer to an closed container. They'll continue in the refrigerator for about 4 days.

Freezer: Alternatively you can store the peppers in the freezer for up to 3 months. When ready to enjoy, let thaw in the fridge so rewarm gently.

Additional Dairy Free Dinners You Might Enjoy:

• Dairy Free Hamburger Helper
• Dairy Free Shepherd's Pie
• Dairy Gratuitous Meatballs
• Dairy Gratis Chicken and Rice Casserole
• Dairy Gratis Chicken Enchiladas

Did you lot make this recipe? Charge per unit and review information technology down below! I'd love to hear from yous.

Ingredients

• half dozen large bong peppers
• olive oil, for rubbing
• 1 pound footing beefiness*
• one medium onion, chopped
• 3 cloves garlic, minced
• 1 medium zucchini, chopped
• 1 (8 ounce) package baby bella mushrooms, chopped
• ½ teaspoon stale basil
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ½ teaspoon fine sea salt
• ¼ teaspoon cherry pepper flakes
• 1 cup cooked white or brown rice
• 2 tablespoons nutritional yeast
• 1 (15 ounce) can love apple sauce, divided
• chopped fresh basil or parsley, for serving

Instructions

1. Preheat the oven to 400ºF.
2. Halve the peppers from the stem to the base, then remove the seeds and membranes. Drizzle lightly with olive oil then apply your fingers to rub all over. Conform in two 9x13 inch blistering dishes or ane large rimmed sail pan cut side down.
3. Broil for 25 minutes. Remove from the oven and utilize tongs to flip the peppers over (i.e. and then they're now cut side up), draining whatsoever juices into the pan(due south). Maintain the oven temperature.
4. While the peppers are blistering, ready a large skillet over medium heat. When hot, add together in the footing beef and cook for about 5 to 6 minutes, breaking information technology upward with a wooden spoon, until no longer pink and cooked through. Utilize a slotted spoon to remove to a bowl and gear up aside.
5. Set the aforementioned skillet back over medium oestrus. If the skillet is dry out, add in a good drizzle of olive oil. When hot, add the onion and cook for almost 2 to three minutes, until softened. Stir in the garlic and melt for 30 seconds, until fragrant.
6. Add in the zucchini, mushrooms, basil, oregano, parsley, thyme, common salt and ruby pepper flakes. Continue to melt for about 5 to vii minutes, until the veggies are all tender. Remove from the heat.
7. Stir in the cooked beefiness, cooked rice, nutritional yeast and ¾ cup of the tomato sauce. Mix until well combined, then taste and flavor with salt / pepper / red pepper flakes as needed (I usually add together well-nigh a scant ¼ teaspoon more salt). Spoon the mixture evenly into the pre-broiled peppers.
8. Render to the oven and bake for about 20 additional minutes, until the peppers are prissy and soft.
9. Drizzle the remaining love apple sauce over the tops of the peppers, then summit with some fresh basil / parsley. Serve!

Notes

*Y'all tin absolutely use footing turkey, chicken or pork instead of the beef. If you're using something leaner than beef, you may need to utilise some olive oil when cooking the meat in the skillet - just utilise your judgment.

Nutrition Information:

Yield: 6 Serving Size: i
Amount Per Serving: Calories: 272 Full Fat: 10g Saturated Fatty: 4g Trans Fatty: 0g Unsaturated Fatty: 5g Cholesterol: 67mg Sodium: 345mg Carbohydrates: 21g Cobweb: 4g Sugar: 5g Protein: 26g

Diet data shown is an judge provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional person'due south advice.

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Source: https://cooknourishbliss.com/2021/10/12/dairy-free-stuffed-peppers/