Unstuffed Peppers
Everything you crave about stuffed peppers – savory beef, tender rice, sweet bell peppers, and melty cheese – without all the work! Plus, this show-stopper is made in one pan and ready in a flash.
This meal is the best of both worlds. You can enjoy all the flavors and textures of stuffed peppers, without having to fuss with all the separate elements (preparing the peppers, making the filling, stuffing the peppers, baking the stuffed peppers). You don’t even have to turn the oven on! And you can use any color bell pepper you want, including two different colors. For a little kick, swap in a poblano pepper for one of the bell peppers.
The rice we use is the precooked, microwavable rice, so the cooking time for this dish is super quick. Choose your favorite brand, just make sure the package is about 8.5 ounces.
I used beef, but this dish works with poultry too. If desired, swap in 1 pound of ground chicken or ground turkey for the beef.
Simply add a salad and this meal is complete! Since this one-skillet dish includes protein, rice, and veggies, you need little else! You can also serve some warm bread on the side, to stretch the meal.
Unstuffed Peppers
Ingredients
- 2 tablespoons olive oil, divided
- 2 bell peppers, any color, seeded and cut into bite-size pieces
- 1 medium yellow onion, chopped
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 package microwavable rice, 8.5 to 8.8-ounce package
- 15- ounce can tomato sauce
- 1/2 cup beef broth, or water
- 1 tablespoon Worcestershire sauce
- 1 cup shredded Mexican cheese blend
- Salt and freshly ground black pepper
- Chopped fresh cilantro for serving, optional
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium-high. Add the bell peppers and onion and cook for 5 to 7 minutes, until golden and caramelized. Transfer to a plate or bowl and set aside.
- Heat the remaining oil in the same pan over medium-high heat. Add the beef and cook until no longer pink, breaking up the meat as it cooks. Add the garlic and dried parsley and cook for 1 minute, until fragrant.
- Return the peppers and onions to the pan. Fold in the rice (no need to microwave it first). Add the tomato sauce, beef broth, and Worcestershire sauce and bring to a simmer. Simmer for 5 minutes, until the sauce thickens. Season to taste with salt and black pepper.
- Top with the cheese and remove the pan from the heat. Let stand for a few minutes to melt the cheese. If desired, place the pan under the broiler to add color to the cheese.
- Top with cilantro (if using) and serve.