Bell and Beef
Italian-Inspired Stuffed Bell Pepper Steaks with Dairy-Free Cheese
50 minutes
Serves 4
DinnerItalianGluten-freeSoy-free
Herb's take
This Italian-inspired dish gives the classic stuffed pepper a modern, dairy-free twist by grilling bell pepper halves before stuffing them with seasoned ground beef. You'll learn how charring vegetables can build flavor, and why finishing with dairy-free cheese keeps things inclusive but still satisfying.
Ingredients
Yield
4
Instructions
- 01Preheat your grill or grill pan over medium-high heat.
- 02Brush the bell pepper halves with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of kosher salt.
- 03Grill the bell pepper halves, cut-side down, for about 4-5 minutes until slightly charred but still holding their shape. Remove to a baking dish, cut-side up.
- 04Preheat your oven to 400°F (205°C).
- 05Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 minutes until softened.
- 06Add the minced garlic and cook 1 minute more until fragrant.
- 07Add the ground beef. Cook, breaking up with a spatula, until no longer pink, about 6-7 minutes. Drain excess fat if needed.
- 08Stir in the crushed tomatoes, cooked rice, dried oregano, thyme, crushed red pepper flakes, remaining 1 teaspoon kosher salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
- 09Remove from heat. Stir in the balsamic vinegar and half the fresh basil.
- 10Spoon the beef mixture evenly into each grilled pepper half. Top each with dairy-free mozzarella shreds.
- 11Cover the baking dish loosely with foil and bake for 20 minutes, until the cheese is melted and peppers are tender.
- 12Uncover and broil for 2 minutes to brown the cheese slightly, watching carefully.
- 13Sprinkle with the remaining fresh basil before serving.
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