This Unstuffed Bell Peppers Recipe is the perfect solution when you’re craving stuffed peppers but don’t have time for all the work. These deconstructed stuffed peppers are quick, hearty, and packed with flavor. Made with ground beef, diced peppers, rice, and melted mozzarella cheese, it’s a complete meal that’s ready in under 45 minutes!
Easy Unstuffed Bell Peppers Recipe
These Unstuffed Bell Peppers offer all the deliciousness of traditional stuffed peppers without the hassle. The ground beef is perfectly seasoned, the rice is tender, and the peppers add a pop of sweetness and crunch. Topped with melty mozzarella cheese, this dish is pure comfort food!
Why Our Unstuffed Bell Peppers Are the Best
Our Unstuffed Bell Peppers are easy, flavorful, and come together in one pan. With classic Italian seasonings, tender beef, and gooey mozzarella cheese, this dish delivers all the flavor of stuffed peppers in a fraction of the time. It’s a family-friendly recipe perfect for busy weeknights!
Ingredients Notes for Unstuffed Bell Peppers
- 1 tablespoon olive oil: Adds flavor and prevents sticking while cooking.
- 1 lb ground beef: Provides a hearty and savory base for the dish.
- ½ cup diced onion: Adds depth and a slight sweetness to the dish.
- 1 tablespoon minced garlic: Infuses the dish with bold, aromatic flavor.
- 1/4 teaspoon pepper, ½ teaspoon dried oregano, basil, and parsley: A blend of spices that brings classic Italian flavors.
- 15 oz can tomato sauce: Coats the beef and rice with rich, tangy flavor.
- 1 cup dry white rice: Becomes tender as it simmers with the other ingredients.
- 2 cups beef broth: Provides the liquid needed to cook the rice and adds extra depth of flavor.
- 3 cups diced red bell peppers: Sweet and tender, these peppers are the star of the dish. You can also use orange or yellow peppers for variety.
- 1 cup shredded mozzarella cheese: Melts on top, creating a delicious cheesy finish.
Ingredient Tip: Use lean ground beef to reduce excess grease or substitute with ground turkey for a lighter version.
Kitchen Tools Needed for Unstuffed Bell Peppers
- Large sauté pan with a lid
- Wooden spoon or spatula (for stirring)
- Measuring cups and spoons
How to Make Unstuffed Bell Peppers
1. Brown the Beef and Sauté the Aromatics
- Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
- Add 1 lb ground beef and cook for about 10 minutes, stirring occasionally, until no longer pink.
- Drain any excess grease from the skillet, then add ½ cup diced onion and 1 tablespoon minced garlic. Sauté for an additional 3 minutes until fragrant.
2. Add Spices, Rice, and Liquid
- Stir in 1/4 teaspoon pepper, ½ teaspoon dried oregano, ½ teaspoon dried basil, and ½ teaspoon dried parsley.
- Add the 15 oz can tomato sauce, 1 cup dry white rice, 2 cups beef broth, and 3 cups diced bell peppers. Stir everything together to combine.
3. Simmer Until Rice is Cooked
- Cover the pan with a lid and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cook for 20-25 minutes, stirring occasionally, until the rice is tender and fully cooked.
4. Add the Cheese
- Once the rice is cooked, sprinkle 1 cup shredded mozzarella cheese over the top.
- Cover the pan again and let the cheese melt for about 2-3 minutes.
5. Serve and Enjoy
Serve the unstuffed bell peppers warm, garnished with extra parsley if desired.
How to Store Unstuffed Bell Peppers
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop before serving.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Unstuffed Bell Peppers Variations
- Turkey or Chicken Version: Substitute ground beef with ground turkey or chicken for a leaner option.
- Vegetarian Option: Use plant-based ground meat and vegetable broth instead of beef for a meat-free version.
- Spicy Kick: Add crushed red pepper flakes or diced jalapeños for some heat.
- Cheese Swap: Use cheddar, provolone, or a blend of Italian cheeses instead of mozzarella.
- Quinoa Substitute: Replace the rice with quinoa for a higher protein, gluten-free version.
What to Serve With Unstuffed Bell Peppers
These unstuffed bell peppers are a complete meal, but they pair wonderfully with:
- Side Salad: A crisp green salad with balsamic vinaigrette balances the richness of the dish.
- Garlic Bread: Perfect for soaking up the delicious tomato sauce.
- Roasted Vegetables: Add a side of roasted zucchini or asparagus for extra veggies.
Top Tips for Perfect Unstuffed Bell Peppers
- Drain the grease: To avoid a greasy dish, drain excess fat after browning the ground beef.
- Stir occasionally: Stir the dish while simmering to prevent the rice from sticking to the bottom of the pan.
- Use warm broth: Preheating the broth saves time and helps the rice cook evenly.
- Customize the peppers: Use a mix of red, yellow, and orange bell peppers for a colorful presentation.
- Don’t overcook the rice: Keep an eye on the simmering time to ensure the rice doesn’t become mushy.
Tips from Well-Known Chefs
- Rachael Ray suggests using fresh herbs like basil or parsley as a garnish for a burst of fresh flavor.
- Ina Garten recommends adding a splash of white wine to the broth for an extra layer of depth.
- Gordon Ramsay emphasizes the importance of seasoning the ground beef well for a flavorful base.
Frequently Asked Questions (FAQ)
1. Can I use brown rice instead of white rice?
Yes, but adjust the cooking time as brown rice takes longer to cook. You may need to add extra broth to prevent the dish from drying out.
2. Can I make this recipe ahead of time?
Absolutely! Prepare the dish as instructed, then cool and store in the refrigerator. Reheat on the stovetop or in the microwave before serving.
3. Can I add more vegetables?
Yes! Diced zucchini, mushrooms, or spinach are great additions to this dish.
4. Can I use instant rice?
Yes, you can substitute instant rice, but reduce the simmering time to avoid overcooking.
5. How do I make it gluten-free?
Ensure your beef broth and seasonings are gluten-free, and you’re good to go—no other modifications needed.
These Unstuffed Bell Peppers are a quick, hearty, and delicious dinner option that captures all the flavors of classic stuffed peppers without the extra work. Perfect for a busy weeknight or when you’re craving something warm and comforting!
Unstuffed Bell Peppers Recipe
Ingredients
- – 1 tablespoon olive oil
- – 1 lb ground beef
- – 1/2 cup diced onion
- – 1 tablespoon minced garlic
- – 1/4 teaspoon pepper
- – 1/2 teaspoon dried oregano
- – 1/2 teaspoon dried basil
- – 1/2 teaspoon dried parsley
- – 15 oz can tomato sauce
- – 1 cup dry white rice
- – 2 cups beef broth low or no salt
- – 3 cups red bell pepper diced (orange or yellow peppers can also be used)
- – 1 cup shredded mozzarella cheese
Instructions
- Brown the Beef: Heat the olive oil in a large sauté pan over medium heat. Add the ground beef and cook for about 10 minutes, breaking it into small pieces, until no longer pink. Drain any excess grease.
- Sauté Aromatics: Add the diced onion and minced garlic to the pan and sauté for 3 minutes, or until fragrant and softened.
- Add Seasonings and Ingredients: Stir in the pepper, oregano, basil, parsley, tomato sauce, uncooked rice, beef broth, and diced bell peppers. Mix until combined.
- Cook the Rice: Cover the pan and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 20-25 minutes, stirring occasionally, until the rice is cooked and tender.
- Add Cheese: Once the rice is fully cooked, sprinkle the shredded mozzarella cheese over the top. Cover the pan and let the cheese melt for 2-3 minutes.
- Serve: Serve warm and enjoy this hearty, one-pot meal!
Notes
- Drain grease: Ensure you drain excess grease from the skillet before adding the seasonings to prevent the dish from becoming oily.
- Warm broth: Preheat the beef broth in the microwave to save cooking time.
- Bell pepper options: Use any combination of red, orange, or yellow peppers for a variety of flavors and colors.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.