Stuffed Pepper Skillet

Ingredients

ground Italian sausage

Pescatariangreen lentils, cooked

1/3 lb2/3 cups

oniondiced

1/3 medium

bell peppersdiced

1

garlicminced

1 cloves

long grain riceuncooked

1/3 cup

Italian seasoning

1/3 tsp

smoked paprika

0.17 tsp

beef broth

Pescatarianvegetable broth

2/3 cups2/3 cups

diced tomatoeswith juices

4.83 oz

tomato sauce

2 2/3 oz

Colby Jack cheeseshredded

Vegannutritional yeastadd at the end with the parsley

1/3 cup1/4 cup

fresh parsleychopped

1/3 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