Unstuffed Pepper Skillet
Directions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the thinly sliced bell peppers and thinly sliced medium yellow onion to the skillet and cook, stirring occasionally, until softened and browned in spots.
- 3Add the tomato paste, minced garlic, taco seasoning, and cumin to the skillet and cook until the garlic is fragrant and the veggies are coated in the tomato paste.
- 4Add the uncooked long-grain white rice, vegetable broth, and diced tomatoes.
- 5Cover and simmer for 15-18 minutes or until the rice is cooked.
- 6Stir in the drained & rinsed black beans and 1/2 cup of the shredded dairy-free cheddar cheese and cook another couple of minutes until warmed through.
- 7Taste and add salt if needed (about 1/4 to 1/2 teaspoon sea salt).
- 8Cover with the other 1/2 cup of shredded dairy-free cheddar cheese and broil on high for 2-3 minutes, just until melted.
- 9Top with cilantro, chopped avocado and green onions for garnish.
Ingredients
- 1 tablespoon olive oil
- 3 bell peppers, thinly sliced
- 0.5 medium yellow onion, thinly sliced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1 cup uncooked long-grain white rice
- 2.5 cups vegetable broth
- 1 (13.5) oz can diced tomatoes
- 1 (13.5 oz) can black beans, drained & rinsed
- 1 cup shredded dairy-free cheddar cheese
- green onion
- chopped cilantro, to garnish
- 0.25 to 0.5 teaspoon sea salt
- chopped avocado
Equipment
large skillet
Tips
- You can substitute black beans with any beans you have in the pantry.
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