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Unstuffed Peppers

Unstuffed Peppers deliver all the flavors of classic stuffed peppers in a single-skillet dish that's simple, flexible, and ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 pound ground beef or ground turkey for lighter option
  • 3 large bell peppers red, yellow, or a mix, diced into 1/2-inch pieces
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 cup long-grain white rice uncooked
  • 1 can 14.5 ounces diced tomatoes with juices
  • 2 cups beef or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons fresh parsley chopped (optional, for garnish)

Equipment

  • Large skillet or cast iron pan
  • Cutting board
  • Sharp chef's knife
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Can opener

Method
 

  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  2. Add 1 pound ground beef and cook for 5 to 7 minutes, breaking it apart with a wooden spoon, until no pink remains.
  3. Stir in 3 diced bell peppers and 1 diced yellow onion; cook for 3 to 4 minutes until the vegetables begin to soften.
  4. Add 4 minced garlic cloves and cook for 30 seconds, stirring constantly, until fragrant.
  5. Pour in 1 cup uncooked long-grain white rice and stir for 1 to 2 minutes until each grain is coated in oil and meat drippings.
  6. Season with 1 teaspoon dried oregano, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; stir to combine.
  7. Add 1 can (14.5 ounces) diced tomatoes with juices and 2 cups broth; bring to a simmer over medium heat.
  8. Reduce heat to medium-low, cover the skillet, and simmer for 20 to 25 minutes until the rice is tender and most of the liquid is absorbed.
  9. Remove from heat and sprinkle 1/2 cup shredded cheddar cheese over the top; cover and let sit for 2 minutes to allow the cheese to melt.
  10. Gently stir to distribute the melted cheese, garnish with 2 tablespoons chopped fresh parsley if desired, and serve.

Notes

Leftovers keep in the refrigerator for 3 to 4 days and can be frozen for up to 3 months (freeze before adding cheese). Add fresh cheese when reheating.