This post may contain affiliate links, which means I make a small commission off items you purchase at no additional cost to you. Please read my disclaimer page.
If you’re craving a hearty, wholesome meal that’s both comforting and dairy-free, these Dairy-Free Stuffed Peppers are about to become a family favorite. Packed with flavorful ground beef (or turkey), savory rice, tender beans, and aromatic herbs, each bite has a delicious balance of taste and texture. Whether you’re looking for an easy weeknight dinner or a make-ahead meal prep option, these stuffed peppers are a nourishing choice that everyone can enjoy – and no cheese required! They’re simple to prepare, naturally gluten-free, and perfect for a cozy dinner that doesn’t compromise on flavor.
Nutritional benefits of this recipe
These aren’t all the benefits, but are a few of my favorite!
- Ground beef – I always recommend buying grass-fed beef products. Ground beef is rich in protein, iron, zinc, b-vitamins, and more. It’s nutrient-dense and delicious!
- Onion and garlic are antibacterial and antimicrobial, so they boost gut health and your immune system.
- Bell pepper is rich in vitamin A and carotenoids, which is fantastic for eye health and skin health.
- Tomatoes are rich in antioxidants like lycopene, as well as Vitamin C, lutein, zeaxanthin.
Ingredients for Dairy-Free Stuffed Peppers
Bell peppers – Use large bell peppers, or if using small ones then add a couple extra. I used a variety of colors.
Ground beef – I used an “ancestral blend” of ground beef that also contains some organ meat – it adds extra nutrients that are so valuable! But regular ground beef also works of course, and you can use any other ground meat you prefer if desired because will work!
Beans – I used red kidney beans, but any canned beans should work. I also love great northern beans and black beans as well for this recipe! Or if you want to get extra sneaky, you can even use chickpeas.
Onion – I used yellow onion, but any variety will work. Leeks or shallots will work too!
Garlic cloves – fresh is the best!
Crushed tomatoes – I used fire-roasted because that’s what I had on hand, but regular will work too.
Tomato sauce – for topping on the bell peppers.
Dried oregano – or italian seasoning or other seasoning of choice.
Salt and pepper
How to make Dairy-Free Stuffed Peppers
- Preheat the oven to 350ºF.
- Put 1/2 cup of water into the bottom of a baking dish. Set aside.
- Prepare the peppers: Cut off the tops and remove the ribs and seeds. Place the peppers into the baking dish on top of the water, then put in the oven so they can start cooking and softening (it’s fine if the oven isn’t fully preheated yet, still put them in). The water will help steam them to soften more.
- If you want, you can dice up the tops of the bell peppers and add to step 5.
- Cook the rice if it’s not already cooked. Make 1 1/2 cups cooked, and cook it in broth for more flavor!
- Preheat a large skillet to medium-high heat with some avocado oil or grass-fed tallow. Add diced onion (and diced bell pepper tops) and sauté for 5 minutes until golden and fragrant.
- Turn the heat down to medium heat and add the minced garlic. Sauté for a minute.
- Add the ground beef and cook for 6-8 minutes, breaking it up as you stir, until it is cooked.
- Turn the heat off for the skillet. Add 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black and mix to combine.
- Stir in the crushed tomatoes, beans, and cooked rice along with the additional 1/2 tsp salt. Taste test and adjust seasonings to your liking.
- Remove the peppers from the oven, then fill each pepper with the mixture. Top each one with a dollop of tomato sauce and sprinkle of oregano.
- Bake for 45 minutes, until the peppers are fork tender.
Modifications and variations
- Use any ground meat you prefer – beef, chicken, turkey, bison, venison, sausage, etc. all work! You can also use diced or shredded chicken or turkey as well.
- For a classic stuffed bell pepper – you can add shredded cheese on top before baking for a cheesy, melty top.
- Add some veggies – add any small diced veggies to the stuffing mixture, such as zucchini, squash, carrots, spinach, etc. Just cook any tough veggies in the pan with the onion before adding the ground meat.
- Mix up the onion – you can use any variety of onion that you prefer, even shallots or leeks work great!
Other recipes you’ll love
Quinoa and Turkey Stuffed Peppers
I hope you love these Dairy-Free Stuffed Peppers! Please be sure to leave a comment and a rating if you give this recipe a try. I would LOVE to know how they turned out for you!
PrintDairy-Free Stuffed Peppers
These Dairy-Free Stuffed Peppers are a hearty, wholesome meal packed with ground beef (or turkey), rice, beans, and savory seasonings — all baked inside tender bell peppers and topped with a touch of tomato sauce. They’re easy to make, naturally dairy-free, gluten-free, and perfect for a cozy weeknight dinner or meal prep. Every bite delivers comfort, flavor, and nourishment without any dairy!
- Prep Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
6 large bell peppers (or 7 medium)
1 medium yellow onion, diced
5 large garlic cloves, minced
1 lb ground beef
2 tsp dried oregano
1 1/2 tsp salt, divided
1/2 tsp black pepper
1 (14 oz) can crushed tomatoes
1 (15 oz) can beans, rinsed and drained
1 1/2 cups cooked rice
1/2 cup tomato sauce for topping
Instructions
- Preheat the oven to 350ºF.
- Put 1/2 cup of water into the bottom of a baking dish. Set aside.
- Prepare the peppers: Cut off the tops and remove the ribs and seeds. Place the peppers into the baking dish on top of the water, then put in the oven so they can start cooking and softening (it’s fine if the oven isn’t fully preheated yet, still put them in). The water will help steam them to soften more.
- If you want, you can dice up the tops of the bell peppers and add to step 5.
- Cook the rice if it’s not already cooked. Make 1 1/2 cups cooked, and cook it in broth for more flavor!
- Preheat a large skillet to medium-high heat with some avocado oil or grass-fed tallow. Add diced onion (and diced bell pepper tops) and sauté for 5 minutes until golden and fragrant.
- Turn the heat down to medium heat and add the minced garlic. Sauté for a minute.
- Add the ground beef and cook for 6-8 minutes, breaking it up as you stir, until it is cooked.
- Turn the heat off for the skillet. Add 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black and mix to combine.
- Stir in the crushed tomatoes, beans, and cooked rice along with the additional 1/2 tsp salt. Taste test and adjust seasonings to your liking.
- Remove the peppers from the oven, then fill each pepper with the mixture. Top each one with a dollop of tomato sauce and sprinkle of oregano.
- Bake for 45 minutes, until the peppers are fork tender.
key words: dairy-free stuffed peppers, healthy stuffed peppers, easy stuffed pepper recipe, gluten-free stuffed peppers, ground beef stuffed peppers, turkey stuffed peppers, weeknight dinner ideas, meal prep dinner recipes, dairy-free dinner recipes, stuffed bell peppers recipe, homemade stuffed peppers, stuffed peppers with rice, stuffed peppers with beans, simple family dinners, healthy comfort food, clean eating recipes, dairy-free meal prep, oven baked stuffed peppers, classic stuffed peppers, tomato stuffed peppers, high protein dinner ideas, one pan dinner recipes, dairy-free comfort food, healthy stuffed peppers with rice, no cheese stuffed peppers, dairy-free ground beef recipes, stuffed peppers with turkey, easy family dinners, wholesome dinner recipes, dairy-free tomato recipes, dairy-free weeknight meal, fall stuffed peppers, healthy rice recipes, oven baked dinners, family friendly recipes, stuffed peppers without cheese
