Dairy-Free Beef Stuffed Peppers
Say goodbye to dairy-filled dinners with these irresistibly flavorful *Dairy-Free Beef Stuffed Peppers*! This wholesome recipe shines with vibrant bell peppers generously packed with a savory blend of ground beef, hearty cooked rice, aromatic garlic, and herbs like Italian seasoning and smoky paprika. A splash of vegetable broth at the base of the dish ensures the peppers stay tender and juicy while baking, soaking up every ounce of flavor. Boasting just 20 minutes of prep time, this gluten-free, dairy-free meal is perfect for busy weeknights or an easy family dinner. Serve these hearty peppers with a crisp side salad or crusty bread for a satisfying, allergen-friendly delight that's sure to impress!
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Recipe Information
Ingredients
- 4 whole bell peppers
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 pound ground beef
- 1 cup cooked rice
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 1 cup vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.
Stir in the cooked rice, diced tomatoes (with juice), tomato paste, Italian seasoning, smoked paprika, salt, and pepper. Cook for an additional 5 minutes to let the flavors combine.
Remove the skillet from heat and stir in chopped parsley.
Fill each bell pepper with the beef and rice mixture, packing it slightly to ensure it's full.
Place the stuffed peppers upright in a baking dish. Pour the vegetable broth into the bottom of the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and cooked through.
Carefully remove the stuffed peppers from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 3949 mg | 172% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 40.7 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4078 mg | 87% | |
*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.
