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Unstuffed Peppers Recipe

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4 from 7 reviews

This Unstuffed Peppers recipe delivers all the comforting flavors of traditional stuffed peppers without the hassle of coring and stuffing. Ground beef, bell peppers, onions, and garlic are cooked together in a savory tomato-based sauce with Italian seasonings and tender rice, then topped with melted cheese for a delicious, hearty one-pot meal that’s perfect for any weeknight.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 3 bell peppers, chopped (any color)
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 2 tablespoons tomato paste
  • 15 ounce can diced tomatoes
  • 8 ounce tomato sauce (favorite variety)
  • 1 cup beef broth (or water)
  • 1 cup long grain white rice, rinsed
  • 1 cup shredded cheese of choice
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Cook the ground beef: Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, for about 3-5 minutes until browned but not fully cooked through.
  2. Sauté vegetables and season: Add chopped bell peppers, onion, garlic, Italian seasoning, and a pinch of salt and pepper (optional to omit pepper for babies). Continue cooking until the beef is fully cooked and the vegetables are softened, about 5-7 minutes.
  3. Add tomato paste: Stir in the tomato paste and cook for 1-2 minutes until fragrant, which deepens the flavor of the dish.
  4. Add tomato liquids and rice: Pour in diced tomatoes, tomato sauce, and beef broth. Stir to combine, scraping any browned bits off the bottom of the skillet. Bring the mixture to a boil, then add the rinsed rice.
  5. Simmer: Lower the heat to a gentle simmer, cover the skillet, and let cook for 15 minutes or until the rice is tender and has absorbed most of the liquid.
  6. Finish with cheese and vinegar: Remove the lid, sprinkle the shredded cheese evenly on top, and cover again to let the cheese melt for a few minutes. Drizzle with balsamic vinegar if desired for an added layer of flavor. Serve warm.

Notes

  • Use any color of bell peppers or a mix for a vibrant dish.
  • For a lower sodium version, choose low-sodium broth and tomato products.
  • Balsamic vinegar is optional but enhances the depth of flavor.
  • Substitute ground turkey or chicken for a leaner protein option.
  • If you prefer a vegetarian version, omit meat and use vegetable broth, adding beans or lentils for protein.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on stovetop or microwave.

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