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 pound lean ground beef
- 2 green bell peppers chopped
- 1 small onion chopped
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 tablespoon oregano
- 1 ¼ teaspoon salt divided
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- ½ cup long grain white rice uncooked, rinsed
- 1 (15-ounce) canned diced tomatoes
- ½ cup water
- ½ cup shredded cheddar cheese
- ¼ cup chopped parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef, green peppers, onions, garlic, 3 teaspoons oregano, 1 teaspoon 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, remaining salt 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.
Video
Notes
My Top Tip: Check the liquid near the end: If the pan looks dry before the rice is fully cooked, add a splash of water or broth and keep simmering.
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: 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
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