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!
Dairy-Free Stuffed Peppers
- Prep Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
Scale
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.
Find it online: https://homecookedliving.com/dairy-free-stuffed-peppers/
