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Unstuffed Peppers

A delicious and comforting dish that combines all the flavors of traditional stuffed peppers, but without the hassle of stuffing them. Perfect for busy weeknights and family gatherings!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 teaspoons light olive oil
  • 1 lb lean ground beef or turkey
  • 2 teaspoons minced garlic (2 cloves)
  • 1 cup chopped onion
  • 1 cup chopped bell pepper You can mix colors!
  • 2 teaspoons Italian seasoning or to taste
  • ½ teaspoon smoked paprika adjust to taste
  • ½ teaspoon fine sea salt or kosher salt to taste
  • ½ teaspoon ground black pepper to taste
  • ½ teaspoon red pepper flakes optional, for a spicy kick!
  • 1 ¼ cups tomato sauce
  • 2 Tablespoons tomato paste
  • 1 Tablespoon gluten-free Worcestershire sauce
  • 1 ½ to 2 cups cooked quinoa or rice or equivalent to ⅔ cup uncooked
  • 1 ½ cups shredded cheese or non-dairy cheese divided
  • ¼ cup chopped parsley or fresh herb of choice Fresh basil is lovely!

Method
 

Cooking
  1. In a large skillet, heat the olive oil over medium heat. Once the oil shimmers, add the ground meat and cook until browned, about 7 to 10 minutes, stirring occasionally.
  2. Use a slotted spoon to transfer the meat to a plate, keeping a tablespoon of fat in the pan for flavor.
  3. Add the onion, garlic, and bell pepper to the pan and sauté for 2 to 3 minutes until softened.
  4. Reintegrate the meat into the pan and add the Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes. Mix to combine.
  5. Stir in the tomato sauce, tomato paste, and gluten-free Worcestershire sauce, allowing it to bubble on medium heat.
  6. Reduce to medium-low and let it simmer for about 5 minutes while preparing the quinoa or rice according to package instructions.
  7. Gently mix in 1 ½ to 2 cups of cooked quinoa until well coated in sauce, then fold in ⅔ cup to 1 cup of shredded cheese. Top with remaining cheese, cover, and turn off the heat.
  8. If using an oven-safe pan, preheat the broiler, add remaining cheese on top, and place the pan uncovered under the broiler for 1 minute until it bubbles.
  9. Serve warm, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days; they taste even better the next day. Makes a wonderful make-ahead meal for busy weeknights.