Unstuffed Pepper Skillet

30m
Serves 4
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Directions

  1. 1Heat olive oil in a large skillet over medium heat.
  2. 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.
  3. 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.
  4. 4Add the uncooked long-grain white rice, vegetable broth, and diced tomatoes.
  5. 5Cover and simmer for 15-18 minutes or until the rice is cooked.
  6. 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.
  7. 7Taste and add salt if needed (about 1/4 to 1/2 teaspoon sea salt).
  8. 8Cover with the other 1/2 cup of shredded dairy-free cheddar cheese and broil on high for 2-3 minutes, just until melted.
  9. 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.