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–+ servings

Dairy Free Stuffed Peppers

5 from 5 votes
A plate of colorful 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.
Author: Lindsey Jenkins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 4

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.

Notes

See the blog post for storage and other helpful tips.

Make It Your Way: Substitutions & Variations

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 sauce: 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. 
See the blog post for variations.