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Unstuffed Bell Peppers

A delightful fusion of flavors and textures in an easy-to-make dish that combines bell peppers, ground beef, and aromatic spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Base
  • 1 Tbl olive oil
  • 1 lb ground beef (or ground turkey) Use extra-lean for lower fat content
  • 1 large onion (diced) Sweet onions add a lovely flavor
  • 2 large bell peppers (diced) Any color works—red, yellow, or green!
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder Fresh garlic can be substituted
  • 1 tsp salt Adjust to your taste
  • 1/2 tsp ground pepper
For Cooking
  • 3 cups reduced sodium beef broth (or low sodium) Homemade stock enhances flavor
  • 1 1/4 cups long grain white rice
  • 1 small can (8 ounces) tomato sauce
  • 1 1/2 cups shredded cheddar cheese (6 ounces) Mix in different cheeses for variety

Method
 

Preparation
  1. Heat oil in a large skillet over medium-high heat.
  2. Add the ground beef and cook, stirring often until it’s broken up and beginning to brown, about 3 to 5 minutes.
  3. Toss in the diced onion and bell peppers, along with Italian seasoning, garlic powder, salt, and pepper.
  4. Stir it all together, allowing the beef to cook through and the onions to become tender, roughly 3 to 5 minutes.
  5. Add the broth and bring it to a simmer.
  6. Stir in the rice and mix well, then cover and reduce the heat to medium-low. Let it simmer for 15 minutes.
  7. After 15 minutes, remove from heat but leave covered for an additional 5 minutes.
  8. Meanwhile, heat the tomato sauce in the microwave until steaming—about 1 minute.
  9. Uncover the rice mixture, and pour the heated sauce over it. Sprinkle the shredded cheese on top and cover again.
  10. Allow it to rest off the heat for about 3 minutes until the cheese melts beautifully.
  11. Serve immediately.

Notes

For an added burst of flavor, try using different colored bell peppers. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months.