Stuffed Pepper Skillet

Ingredients

ground Italian sausage

Pescatariangreen lentils, cooked

1 lb2 cups

oniondiced

1 medium

bell peppersdiced

3

garlicminced

3 cloves

long grain riceuncooked

1 cup

Italian seasoning

1 tsp

smoked paprika

1/2 tsp

beef broth

Pescatarianvegetable broth

2 cups2 cups

diced tomatoeswith juices

14.5 oz

tomato sauce

8 oz

Colby Jack cheeseshredded

Dairy-freenutritional yeastadd at the end with the parsley

1 cup3/4 cup

fresh parsleychopped

1 tbsp

Method

1. 01In a large deep skillet with a lid, cook Italian sausage over medium heat until browned, breaking it apart as it cooks, 5-6 minutes. Drain excess fat if needed.6 min
2. 02Add onion, bell peppers, and garlic. Cook 4-5 minutes until softened.5 min
3. 03Stir in rice, Italian seasoning, and smoked paprika. Cook 1 minute to lightly toast the rice.
4. 04Add beef broth, diced tomatoes with juice, and tomato sauce. Scrape the bottom of the pan to release browned bits.
5. 05Bring to a boil, reduce heat to low, cover, and simmer 18-20 minutes until rice is tender and liquid is mostly absorbed.20 min
6. 06Remove from heat, sprinkle cheese on top, cover 2-3 minutes to melt.
7. 07Garnish with parsley and serve hot.

Fits

• Egg-free
• Soy-free