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–+ servings
stuffed pepper casserole

Unstuffed Pepper Skillet Bake

This Unstuffed Pepper Skillet is everything you love about stuffed peppers, transformed into a d fuss-free skillet meal that’s ready in under an hour! Make this for a delicious crowd-pleasing dinner, or prep and freeze it for an easy weeknight meal!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 55 minutes
Course Lunch/Dinner
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 12 oz vegan ground
  • 1 small white onion, diced (about 1 ½ cups)
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 3 small bell peppers, diced (about 3 cups)
  • 1 tablespoon tomato paste
  • 8 cloves fresh minced garlic
  • 1 14-ounce can of fire roasted tomatoes, with their juice
  • 1 teaspoon dry Italian seasoning
  • 1 teaspoon smoked paprika
  • ¾ teaspoon red pepper flakes, optional
  • ¼ cup vegan-friendly dry white cooking wine
  • 1 cup uncooked long grain white rice
  • 2 cups vegetable broth
  • 2 cups vegan cheese shreds, divided
  • Fresh minced parsley, for garnish

Instructions
 

  • Heat the oil in a large, oven-safe skillet over medium heat. Once the oil is hot, add the vegan ground and onion. Season with the salt and pepper, and cook, breaking up the ground with the back of wooden spoon, until the vegan ground is heated through, 5 to 7 minutes.
  • Add the bell peppers and continue to sauté, stirring frequently, until they’re slightly softened, 3 to 5 minutes. Mix in the tomato paste, garlic, fire roasted tomatoes, and season with the Italian seasoning, smoked paprika, and red pepper flakes. Cook another 1 to 2 minutes.
  • Pour in the wine, scraping the bottom of the pan, and simmer until most of the wine evaporates.
  • Add the rice, broth, and 1 cup of the vegan cheese shreds. Stir to thoroughly combine, then sprinkle the remaining cup of cheese on top. Cover the skillet or pot with a lid and simmer on low heat until the rice is fluffy and cooked through, stirring occasionally. This might take about 20-25 minutes. Adjust heat if needed to prevent sticking. Sprinkle the remaining cup of vegan cheese on top. Cover and let it melt for a few minutes until the cheese is melty and bubbly.
  • Remove from the oven, garnish with fresh parsley, and enjoy!
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