Dairy Free Stuffed Peppers
These dairy-free stuffed peppers are hearty, flavorful, and incredibly versatile. They’re made with a few simple ingredients, are naturally gluten-free, and can easily be made into meatless stuffed peppers.
Stuffed peppers have always been a family favorite in our house. And for good reason. They’re an easy way to add vegetables to your plate, they’re made with pantry staples, and you can make them several different ways depending on the filling ingredients.
All you have to do is just switch up the ingredients for a fusion of different flavors (more ideas can be found below) and one dish becomes many.
Ingredients
- Bell peppers – I usually do a combination of yellow bell peppers, orange peppers, and red peppers. Green bell peppers can be used but are more bitter than the other colors, so I tend to stick with the other colorful peppers.
- Red or yellow onion – to build flavor when cooking the meat.
- Cooked white rice – adds bulk to the peppers and makes them more filling. For even more flavor, cook the rice in chicken or vegetable broth.
- Ground beef – a staple protein for stuffed peppers, but see the substitutions section for more options.
- Pesto rosso – pesto made with sun-dried tomatoes and is an easy way to add loads of flavor.
- Fresh herbs – such as fresh parsley or fresh basil for garnish.
- Kosher salt and black pepper – to taste.
How to Make Dairy Free Stuffed Peppers
Step 1. Slice the peppers in half lengthwise and remove the seeds and membranes. Put the halved bell peppers cut side down in a baking dish (you may need two) and bake for 15 minutes.
Step 2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and saute until translucent before adding the ground beef. Season with kosher salt and black pepper and cook until browned. Turn off the heat.
Step 3. Mix in the cooked rice and pesto rosso until everything is thoroughly combined.
Step 4. Use tongs to flip over the partially cooked bell pepper halves. Stuff each pepper with the meat and rice mixture until you have no more left. Make sure to really pack it in there.
Step 5. Cook in a preheated oven and bake for another 15 minutes. Sprinkle the top of the peppers with chopped fresh parsley or basil and serve warm.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these dairy free stuffed peppers using what you already have? Here are some ideas…
- No ground beef? – you can also use ground turkey or another ground meat such as bison or chicken.
- Make it plant-based – use 2 cups of cooked lentils or beans (such as black beans or kidney beans) in place of the meat.
- No red onion? – use white or yellow onions instead. Or a large shallot.
- No white rice? – use cooked brown rice, cooked quinoa, or a mix of cooked rice and cauliflower rice for more vegetables. You can also use cooked couscous or orzo (these options would make it no longer gluten-free).
- No pesto rosso? – you can use just about any red sauce such as tomato sauce, marinara sauce, or another type of pesto such as arugula pesto or zucchini pesto.
- Add-ins – red pepper flakes, vegan cheese, sauteed mushrooms, etc.
Variations
You can get really creative with the filling ingredients, but here are a few ideas to get you started…
- Pizza stuffed peppers – use a combination of ground sausage or pepperoni for the meat, add in sauteed mushrooms, tomato paste pizza sauce, cooked rice, and top with vegan cheese or nutritional yeast.
- Mexican stuffed peppers – use taco seasoning to season your meat of choice and salsa verde for the sauce while keeping the rest of the ingredients the same. Serve with a dollop of dairy free sour cream or cashew cream.
- Thai – use minced shallots, fresh ginger, and garlic with chicken or shrimp, red curry paste, rice, coconut milk, and fresh cilantro for garnish.
- Greek – use the filling for Greek stuffed zucchini boats plus cooked rice.
- Asian-inspired – make pineapple chicken fried rice stuffed peppers.
How to Store
Store leftovers in an airtight container in the fridge for 3-4 days or in a freezer-safe container in the freezer for up to 2 months. Thaw in the fridge overnight when ready to eat.
Helpful Tips
Cut the peppers in half lengthwise from stem to ‘butt’ instead of cutting just the tops off. It’s easier to both serve and eat them this way.
Precook the cut peppers before you stuff them. Because the stuffed peppers have a quick cook time, precooking gives the peppers a nicer, more al dente texture.
Stuffed peppers make great leftovers. They’re easy to reheat, so you can always make extra and freeze them to have as a backup on days when you don’t want to cook but you want a nourishing meal.
Make ahead. Make the pesto rosso and cook the rice ahead of time to turn it into a quicker meal.
More Versatile Dairy Free Recipes
Dairy Free Stuffed Peppers
Ingredients
- 4 medium yellow, orange, or red bell peppers
- 1 tablespoon olive oil
- ½ small red onion diced
- 1 pound ground beef or meat of choice
- 1 ½ cups cooked rice white or brown
- 1 cup pesto rosso
- fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F/200℃.
- Slice the peppers in half lengthwise and remove the seeds and membranes. Put the halved bell peppers cut side down in a baking dish (you may need two) and bake for 15 minutes.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and saute until translucent before adding the ground beef. Season with kosher salt and black pepper and cook until browned. Turn off the heat.
- Mix in the cooked rice and pesto rosso until everything is thoroughly combined.
- Use tongs to flip over the partially cooked bell pepper halves. Stuff each pepper with the meat and rice mixture until you have no more left. Make sure to really pack it in there.
- Put the stuffed peppers in the oven and bake for another 15 minutes. Sprinkle the top of the peppers with chopped fresh parsley or basil and serve warm.