Unstuffed Peppers Recipe
This unstuffed peppers recipe is made with ground beef, rice, bell peppers, tomatoes, and simple seasonings, all cooked in one pan.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 green bell peppers chopped
- 1 small onion chopped
- 2 garlic cloves minced
- 4 teaspoons oregano
- 1 ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste optional
- ½ cup basmati rice uncooked and rinsed
- 1 15-ounce canned diced tomatoes
- ½ cup hot water
- ½ cup shredded cheddar cheese
- ¼ cup chopped parsley
Instructions
- Heat the olive oil in a large deep skillet over medium heat. Add the ground beef, green peppers, onion, garlic, oregano, salt and pepper. Cook for 8-10 minutes, until the beef is browned.
- Add the tomato paste, if using, and saute for 2-3 more minutes, until well combined and fragrant. Add the rice, diced tomatoes, and water and stir to combine. Bring mixture to a boil, then reduce heat to low, cover and cook for 20 minutes without opening the lid.
- Remove from heat but keep covered for an additional 5 minutes. Fluff the rice with a fork to separate.
- Serve in bowls garnished with shredded cheddar cheese and parsley.
Video
Notes
My Top Tip: Don't be tempted to peek inside the skillet until the cook time is done and the steaming time is done. That way you keep all the steam inside to fully cook the rice.
Storage: Store any leftovers in an airtight container and eat within 2-3 days.
Freezing: These will keep well for around 3 to 4 months. Thaw in the fridge overnight and reheat it to serve.
Nutrition
Calories: 428kcal | Carbohydrates: 31g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 982mg | Potassium: 658mg | Fiber: 3g | Sugar: 6g | Vitamin A: 823IU | Vitamin C: 56mg | Calcium: 194mg | Iron: 4mg
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