Go Back
+ servings
Two bowls of the unstuffed peppers recipes topped with cheese
Print Pin
4.98 from 613 votes

Unstuffed Peppers

This unstuffed peppers bowl is loaded with flavor and is a great well balanced meal. With all the flavors of stuffed peppers, but so much quicker to make!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 333kcal
Author Yumna Jawad


  • 1 pound lean ground beef
  • 2 green bell peppers chopped
  • 1 small onion chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste
  • ½ cup long grain white rice uncooked
  • 15 ounce canned diced tomatoes
  • ½ cup water
  • ½ cup shredded cheddar cheese
  • ¼ cup chopped parsley


  • Heat the olive oil in a large pot over medium heat. Add the ground beef, green peppers, onions, garlic, oregano, 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 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.



Note: Cooking time will vary depending on the type of rice used. This recipe calls for regular long-grain white rice, which will take 45 minutes to fully cook.
Storage: Store any leftovers in an airtight container and eat within 2-3 days. 


Calories: 333kcal | Carbohydrates: 27g | Protein: 31g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 815mg | Potassium: 701mg | Fiber: 3g | Sugar: 4g | Vitamin A: 819IU | Vitamin C: 57mg | Calcium: 160mg | Iron: 4mg