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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 4 votes
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Prep Time 20 minutes
Cook Time 55 minutes
Course Lunch/Dinner, Main, Main Course, Meal Prep
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound vegan ground
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 1 white onion, diced (about 1 ½ cups)
  • 3 small bell peppers, diced (about 3 cups)
  • 1 tablespoon tomato paste
  • 8 cloves fresh minced garlic
  • 1 teaspoon dry Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes, optional
  • ½ cup vegan-friendly dry white cooking wine
  • 1 (14.5-ounce) can of fire roasted tomatoes, with their juice
  • 1 cup uncooked long grain white rice
  • 3 cups vegetable broth
  • 2 cups vegan cheese shreds, divided
  • Fresh minced parsley, for garnish

Instructions
 

  • Heat the oil in a large sauté pan over medium heat.
  • Once the oil is hot, add the vegan ground, season with salt and pepper, and cook, breaking up the ground with the back of wooden spoon, until heated through, 5 to 7 minutes.
  • Add the onion and bell peppers and continue to sauté, stirring frequently, until they’re slightly softened, 3 to 5 minutes. 
  • Mix in the tomato paste and garlic, and season with the Italian seasoning, smoked paprika, and red pepper flakes. 
  • Cook, stirring often, until the garlic is fragrant, 1 to 2 minutes.
  • Pour in the wine, scraping the bottom of the pan, and simmer until most of the wine evaporates.
  • Next, mix in the fire roasted tomatoes, rice, broth, and 1 cup of the vegan cheese shreds. 
  • Stir to combine and bring the mixture to a simmer.
  • Once at a simmer, decrease the heat to medium-low, cover the pan, and simmer on low heat until the rice is fluffy and cooked through, stirring occasionally, 20 to 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.
  • Serve immediately with fresh parsley and enjoy!

Video

Keyword easy vegan skillet dinner, healthy stuffed pepper alternative, meatless stuffed pepper skillet, one-pan stuffed pepper skillet, plant-based stuffed peppers, quick vegan dinner recipes, unstuffed pepper skillet recipe, vegan one-pot meal, vegan stuffed pepper skillet
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