Go Back

Unstuffed Peppers

A comforting one-pot dish featuring vibrant bell peppers, savory ground beef, rice, and aromatic herbs, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lean ground beef You can substitute with turkey or plant-based meat for a lighter option.
  • 2 pieces green bell peppers, chopped Any color bell pepper can be used based on your preference.
  • 1 small onion, chopped Shallots or green onions work in a pinch.
  • 1 tablespoon olive oil Substitute with your preferred cooking oil.
  • 2 cloves garlic, minced Garlic powder can be a substitute if fresh cloves aren’t available.
  • 4 teaspoons oregano, divided Basil or Italian seasoning can be used as alternatives.
  • 1 1/4 teaspoons salt, divided Adjust to taste.
  • 1 teaspoon black pepper Feel free to omit or reduce.
  • 2 tablespoons tomato paste Can be replaced with diced tomatoes or Italian tomato sauce.
  • 1/2 cup long grain white rice, uncooked Brown rice or quinoa can be a nutritious substitute.
  • 15 ounce canned diced tomatoes Substitute with fresh diced tomatoes in the summer.
  • 1/2 cup water Broth can enhance the flavor.
  • 1/2 cup shredded cheddar cheese Try Monterey Jack or a vegan cheese alternative.
  • 1/4 cup chopped parsley Cilantro or green onions can bring a different flavor profile.

Method
 

Cooking Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the ground beef, green peppers, onions, garlic, 3 teaspoons oregano, 1 teaspoon salt, and pepper and cook until browned, about 7-10 minutes.
  3. Add the tomato paste and sauté until well combined and fragrant, about 2-3 minutes.
  4. Stir in the rice, diced tomatoes, remaining oregano, salt, and water; mix well.
  5. Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for 45 minutes.
  6. Once done, remove from heat but keep covered for another 5-10 minutes.
  7. Fluff the rice with a fork to separate and serve in bowls garnished with shredded cheddar cheese and parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to four days. You can freeze Unstuffed Peppers for up to three months.