Unstuffed Bell Peppers
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 1 ⅓ cups each
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Calories
32053 kcal
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Course
Main Course, Dinner
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Cuisine
American
Unstuffed Bell Peppers
Description
This Unstuffed Bell Peppers recipe involves sautéing ground beef with diced onion, bell pepper, and minced garlic, then adding herbs like basil and oregano along with black pepper. Diced tomatoes, uncooked long grain rice, and beef broth are stirred in, and the pan is covered to simmer until the rice absorbs the liquid and softens. The dish rests briefly after cooking to let flavors meld. Before serving, shredded mozzarella is added over the mixture, melting into a creamy, cheesy topping.
The combination results in a comforting meal with the familiar flavors of stuffed bell peppers but simplified into a skillet dish. The cooked bell peppers soften and mingle with the rice and beef, while the cheese adds a mild, rich finish.
This recipe is suited to a filling family dinner and does not require additional sides but can be accompanied by a simple salad for balance.
Ingredients
- 1 clove garlic $0.08
- 1 yellow onion $0.32
- 2 bell pepper $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 $0.62, uncooked
- 1 tsp basil $0.10, dried
- 1 tsp oregano $0.10, dried
- 1/4 tsp black pepper $0.02, freshly cracked
- 1.5 cups beef broth $0.07
- 1 oz. can tomato sauce $0.26
- 1 tsp Worcestershire sauce $0.01
- 1 cup mozzarella cheese $0.85, shredded
- 1 Tbsp parsley $0.05, chopped, optional garnish
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61 ⅓ cups each
Amount Per Serving
Calories 32053 kcal
% Daily Value*
| Serving | 1.33cups | |
| Calories | 320.53kcal | 16% |
| Carbohydrates | 35.55g | 12% |
| Protein | 15.75g | 32% |
| Fat | 12.78g | 20% |
| Sodium | 646.32mg | 27% |
| Fiber | 3.88g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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