Unstuffed Bell Peppers

Name: Unstuffed Bell Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 1 ⅓ cups each
Ingredients: 1 clove garlic; 1 yellow onion; 2 bell peppers; 1 Tbsp olive oil; 1/2 lb. ground beef; 1 oz. can diced tomatoes; 1 cup long grain white rice (uncooked); 1 tsp dried basil; 1 tsp dried oregano; 1/4 tsp freshly cracked black pepper; 1.5 cups beef broth; 1 oz. can tomato sauce; 1 tsp Worcestershire sauce; 1 cup shredded mozzarella; 1 Tbsp chopped parsley (optional garnish)

User Reviews

4.7

267 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 1 ⅓ cups each
Calories
32053 kcal
Course
Main Course, Dinner
Cuisine
American

Unstuffed Bell Peppers

Nancy Wheeler

Report

All the ingredients and flavor of stuffed bell peppers cooked in one skillet for an easy, free-form bowl meal. It's UNstuffed Bell Peppers!

Share:

I Made This!

200 people made this

Print

55 people printed this

Save this

160 people saved this

Ingredients

Servings

1 clove garlic $0.08
1 yellow onion $0.32
2 bell peppers $1.53
1 Tbsp olive oil $0.16
1/2 lb. ground beef $2.85
1 oz. can diced tomatoes $1.00
1 cup long grain white rice (uncooked) $0.62
1 tsp dried basil $0.10
1 tsp dried oregano $0.10
1/4 tsp freshly cracked black pepper $0.02
1.5 cups beef broth $0.07
1 oz. can tomato sauce $0.26
1 tsp Worcestershire sauce $0.01
1 cup shredded mozzarella $0.85
1 Tbsp chopped parsley (optional garnish) $0.05

Add to Shopping List

Instructions

Mince the garlic and dice the onion and bell pepper.
Add the olive oil and ground beef to a deep skillet. Cook the beef over medium heat until it is fully browned.
Add the diced onion, bell pepper, minced garlic, basil, oregano, and pepper to the skillet. Continue to cook and stir until the onions are soft.
Next, add the diced tomatoes (with juices), uncooked rice, and beef broth. Give everything a brief stir to combine.
Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, lid still in place, for another five minutes.
While the pot is simmering, combine the tomato sauce and Worcestershire sauce.
Once the rice has rested for 5 minutes, remove the lid and fluff it with a fork, gently folding the ingredients back together (peppers and tomatoes may float to the top while it simmers).
Pour the prepared tomato sauce over top, then sprinkled the shredded mozzarella over the sauce. Place the lid back on top and let the heat from the skillet melt the mozzarella. Once melted, sprinkle a little chopped parsley on top and serve.