Unstuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
333 kcal
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Course
Main Course
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Cuisine
American
Unstuffed Peppers
Description
In this recipe, ground beef is cooked along with diced green peppers and onions, building a savory base enhanced by garlic and oregano. Tomato paste and diced tomatoes introduce rich tomato flavor and acidity, blending into a sauce as the uncooked white rice simmers with water until tender. The mixture thickens after cooking and resting, allowing flavors to meld thoroughly.
The dish balances meatiness with the softness of cooked rice and the slight crunch of peppers, making it hearty and satisfying. Sprinkling cheddar cheese and fresh parsley at the end adds creaminess and herbal freshness.
Serve the unstuffed peppers warm, either as a main dish or alongside a vegetable side or salad. This recipe simplifies the stuffed pepper experience while maintaining recognizable flavor profiles.
Note cooking times may vary based on rice type; regular long-grain white rice requires about 45 minutes simmering. Storing leftovers in airtight containers is recommended for up to 2 to 3 days.
Ingredients
- 1 pound ground beef lean
- 2 green bell pepper chopped
- 1 onion chopped, small
- 1 tablespoon olive oil
- 2 garlic minced, cloves
- 4 teaspoons oregano divided
- 1 ¼ teaspoon salt divided
- 1 teaspoon black pepper
- 2 tablespoons tomato paste
- ½ cup long grain white rice uncooked
- 15 ounce diced tomatoes canned
- ½ cup water
- ½ cup cheddar cheese shredded
- ¼ cup parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef, green peppers, onions, garlic, 3 teaspoons oregano, 1 teaspoon salt and pepper. Cook until beef is browned, about 7-10 minutes.
- Add the tomato paste and saute until well combined and fragrant, about 2-3 minutes. Add the rice, diced tomatoes, remaining oregano and salt and water and stir to combine. Bring mixture to a boil, then reduce heat to low, cover and simmer for 45 minutes.
- Remove from heat but keep covered for an additional 5-10 minutes. Fluff the rice with a fork to separate.
- Serve in bowls garnished with shredded cheddar cheese and parsley.
Notes
- Cooking time depends on rice type; long-grain white rice typically takes 45 minutes to cook through.
- Seasoning amounts have been adjusted from earlier versions for balanced flavor with 1 tablespoon oregano and 1½ teaspoons salt.
- Store leftovers refrigerated in airtight containers and consume within 2 to 3 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 31g | 62% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 815mg | 34% |
| Potassium | 701mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 819IU | 16% |
| Vitamin C | 57mg | 63% |
| Calcium | 160mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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