Unstuffed Bell Peppers Recipe
The Easiest Unstuffed Peppers Recipe! These Deconstructed Stuffed Peppers come together in under 30 minutes for an easy, delicious dinner!
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.