Easy Unstuffed Peppers: Your Quick Path to Comfort Food Bliss

This Easy Unstuffed Peppers recipe offers a quick, one-pan meal that's comforting and adaptable for various dietary preferences.

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Rice

Cuisine: American

Keyword: comfort food, Easy Unstuffed Peppers, family favorite, healthy recipe, One-Pan Meal, Quick Dinner

Servings: servings

Calories: 450kcal

2 tablespoons Olive Oil Can substitute with avocado oil, butter, or ghee.
1 pound Ground Beef Use 85/15 for best flavor; alternatives include lentils or ground turkey.
1 cup Diced Onion Yellow or white onions are suitable.
2 cloves Minced Garlic Fresh preferred; garlic powder is a substitute.
2 cups Diced Red Bell Peppers Any bell pepper color can be used.
1 cup Low Sodium Beef Broth Chicken or vegetable broth are alternatives.
15 ounces Tomato Sauce Homemade is best; plain puréed tomatoes are a quick substitute.
1 cup Dry White Rice Brown rice can be used but requires longer cooking time.
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 teaspoon Dried Parsley Fresh herbs can be substituted.
1 teaspoon Black Pepper Adjust to taste.
1 cup Shredded Mozzarella Cheese Can substitute with cheddar or omit for dairy-free.

Heat olive oil in a large sauté pan over medium-high heat. Once shimmering, add the ground beef and cook for about 10 minutes until browned.
Stir in diced onions and minced garlic, sautéing for about 3 minutes until onions are translucent.
Add diced bell peppers, beef broth, tomato sauce, rice, basil, oregano, parsley, and black pepper. Stir well to combine.
Cover and bring to a gentle boil, about 5 minutes.
Once boiling, reduce heat, cover, and simmer for 20-25 minutes until liquid is absorbed and rice is tender.
Remove from heat and sprinkle mozzarella cheese on top. Cover and let sit until cheese melts.

Optional: Top with fresh parsley before serving for added flavor.

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