Stuffed Pepper Skillet

• 1 lb ground Italian sausage1 lb italian sausage
• 1 onion, diced1 onion, diced
• 3 bell peppers, diced3 bell peppers, diced
• 3 cloves of garlic, minced3 cloves garlic, minced
• 1 cup long grain rice1 cup long grain rice, uncooked
• 1 tsp Italian seasoning1 tsp italian seasoning
• 1/2 tsp smoked paprika1/2 tsp smoked paprika
• 2 cups beef broth2 cups beef broth
• a 14.5 oz can of diced tomatoes14 1/2 oz canned diced tomatoes, with juices
• an 8 oz can of tomato sauce8 oz tomato sauce
• 1 cup shredded colby jack1 cup colby jack cheese, shredded1 cup shredded dairy-free cheese1 cup dairy-free shredded cheese, shredded — Use a plant-based shred that melts; some brands are built on soy or cashews, so check the label.
• 1 tbsp chopped parsley1 tbsp italian parsley, chopped

Steps

1. Brown the sausage in a large deep skillet over medium heat, breaking it up as it cooks. Pour off extra fat.
2. Add the onion, bell peppers, and garlic and cook until they soften, about 5 minutes.
3. Stir in the rice, Italian seasoning, and smoked paprika and let it toast for a minute.
4. Pour in the broth, diced tomatoes with their juice, and tomato sauce, scraping up anything stuck to the pan.
5. Bring to a boil, then cover and simmer on low until the rice is tender and the liquid is mostly gone, about 20 minutes.
6. Off the heat, scatter the cheese on top, cover, and let it melt for a couple minutes.
7. Top with parsley and serve hot.