Dairy-Free Beef Stuffed Peppers

Savor the hearty flavors of Dairy-Free Beef Stuffed Peppers, a wholesome and satisfying dish perfect for busy weeknights or meal prepping. This recipe combines tender roasted bell peppers with a savory filling of seasoned ground beef, fluffy rice, and zesty tomatoes, all enhanced by aromatic Italian seasoning and smoked paprika. With no dairy in sight, it’s an allergen-friendly twist on a classic, offering rich flavor without compromise. Baked to perfection in a bath of vegetable broth for added moisture and depth, these stuffed peppers are easy to prepare in under an hour and serve as a delicious, balanced meal for the whole family. Garnished with fresh parsley, they’re as visually appealing as they are mouthwatering. Whether you're aiming for a healthier dinner option or catering to dietary preferences, this recipe is a crowd-pleaser you’ll turn to again and again!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

Step 3

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.

Step 4

Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.

Step 5

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.

Step 6

Remove the skillet from heat and stir in chopped parsley.

Step 7

Fill each bell pepper with the beef and rice mixture, packing it slightly to ensure it's full.

Step 8

Place the stuffed peppers upright in a baking dish. Pour the vegetable broth into the bottom of the baking dish.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 10

Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and cooked through.

Step 11

Carefully remove the stuffed peppers from the oven and let them cool slightly before serving.

Nutrition Facts

Serving size	(2087.6g)

Amount per serving	% Daily Value*
Calories	1974.2

Total Fat 124.1g	0%
Saturated Fat 40.1g	0%
Polyunsaturated Fat 6.9g
Cholesterol 329.3mg	0%
Sodium 3949.3mg	0%
Total Carbohydrate 129.3g	0%
Dietary Fiber 24.2g	0%
Total Sugars 40.7g
Protein 97.1g	0%

Vitamin D 0IU	0%
Calcium 339.2mg	0%
Iron 18.2mg	0%
Potassium 4078.5mg	0%

*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.

Source of Calories

Fat: 55.2%

Protein: 19.2%

Carbs: 25.6%