• Payton Pinsky

Vegan Beefy Pepper Skillet | Vegan Dinner Ideas


The photos of this dish do not do it justice! Packed with flavor and protein, this dish is sure to trick any non-vegan that it's 100% plant based. Imagine a stuffed pepper, unstuffed and baked to a melty perfection. A perfect dinner for a busy week night, as it requires little prep and a long bake time. This dish was so good, my boyfriend ate 3 bowls! Let's get cooking:


Ingredients: 2 Tbs Olive Oil

1 Yellow Onion

3 Tbs Minced Garlic

Dried Oregano

Dried Basil

Package of vegan ground meat (Beyond or Gardein brand are my favorites)

28oz Can Fire Roasted Tomatoes

1 Red and 1 Green Bell Pepper (Diced)

1-2 Jalapenos or Cayenne Peppers (optional)

1 Cup Uncooked Brown Rice*

1 Cup Vegetable Broth

Salt and Pepper

1-3 Cups Vegan Shredded Cheese ( I used Daiya's Pepperjack Shreds)


  1. Preheat oven to 375 Degrees F.

  2. Bring a large cast iron skillet to medium-high heat. Add in olive oil and onion. Sautee for about 5 minutes. Add the garlic, basil, and oregano than remove from heat.

  3. Add ingredients in order - ground "beef", can of tomatoes with juices, seeded and diced peppers, uncooked rice, vegetable broth, and seasonings. Mix ingredients together. Do not add your cheese on yet, this will come at the end.

  4. Cover with a lid or tin foil and bake. If using brown rice, bake for 45 minutes, check how cooked the rice is, and continue cooking in increments of 10 minutes. If using long grain or white rice, start with 30 minutes cook time. Dish will be ready when the rice is cooked and most liquid is absorbed.

  5. In the last few minutes of cooking, uncover and add your vegan cheese over the top of the skillet. Cover and bake for another 5 minutes, until cheese is melted. Enjoy!


 

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