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Unstuffed Bell Peppers Recipe

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4 from 8 reviews

Unstuffed Bell Peppers is a comforting one-pot meal that blends the flavors of ground beef, bell peppers, tomatoes, and aromatic herbs with tender white rice. This skillet dinner combines all the deliciousness of traditional stuffed peppers without the fuss of hollowing out peppers, making it a quick and easy family-friendly recipe perfect for any night of the week.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Ingredients

Vegetables

  • 1 clove garlic, minced
  • 1 yellow onion, diced
  • 2 bell peppers, diced

Protein & Dairy

  • 1/2 lb. ground beef
  • 1 cup shredded mozzarella

Pantry

  • 1 Tbsp olive oil
  • 1 15oz. can diced tomatoes (with juices)
  • 1 cup long grain white rice (uncooked)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp freshly cracked black pepper
  • 1.5 cups beef broth
  • 1 8oz. can tomato sauce
  • 1 tsp Worcestershire sauce

Garnish

  • 1 Tbsp chopped parsley (optional)

Instructions

  1. Prepare Vegetables: Mince the garlic and dice the onion and bell peppers into small, uniform pieces to ensure even cooking and flavor distribution.
  2. Cook Ground Beef: Heat the olive oil in a deep skillet over medium heat and add the ground beef. Cook until fully browned, breaking it up with a spoon to crumble evenly.
  3. Sauté Vegetables and Seasonings: Add the diced onion, bell peppers, minced garlic, dried basil, dried oregano, and freshly cracked black pepper to the skillet with the beef. Stir and cook until the onions become soft and translucent.
  4. Add Tomatoes, Rice, and Broth: Pour in the canned diced tomatoes with their juices, the uncooked rice, and beef broth. Stir everything briefly to combine well.
  5. Simmer Covered: Cover the skillet with a lid and increase the heat to medium-high until the broth comes to a full boil. Then reduce the heat to low, allowing it to simmer gently for 15 minutes. Afterward, turn off the heat but keep the lid on and let it rest for an additional 5 minutes to let the rice finish cooking through steam.
  6. Prepare Tomato Sauce Mix: While the skillet simmers, in a small bowl, mix together the tomato sauce and Worcestershire sauce until blended.
  7. Fluff and Combine: Remove the lid from the skillet and use a fork to fluff the rice gently, folding ingredients together carefully to mix in the bell peppers and tomatoes that may have floated on top during simmering.
  8. Add Sauce and Cheese: Pour the prepared tomato sauce mixture evenly over the rice mixture in the skillet. Then sprinkle the shredded mozzarella on top evenly. Cover the skillet again and let it sit so the residual heat melts the cheese thoroughly.
  9. Garnish and Serve: Once the cheese has melted, sprinkle the chopped parsley over the top for a fresh, colorful garnish. Serve warm and enjoy this hearty, comforting dish.

Notes

  • You can substitute ground turkey or chicken for a leaner option.
  • If you prefer a spicier dish, add a pinch of red pepper flakes when cooking the vegetables.
  • For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
  • The resting step after simmering is crucial to ensure the rice is fully cooked and fluffy.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or on the stovetop.

Find it online: https://cheftinaskitchen.com/unstuffed-bell-peppers-recipe/