Unstuffed Peppers

ground beef and rice covered with melted cheddar cheese in a deep skillet

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.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword ground beef, one pan meal, stuffed peppers

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 357kcal

Author Robin Miller

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.

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