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Unstuffed Peppers Recipe
This recipe for unstuffed peppers is so delicious and packed full of bold flavors! Plus, it's easy to prepare, AND easy to eat. If you've ever had a stuffed pepper, you probably know how delicious they are – but how they're a little tricky to eat! This recipe is a fun twist on a popular favorite and I know it'll soon become a family favorite at your house!
Here's how to make this tasty dish.
🍴 Menu Planning Note: You can also find this Unstuffed Peppers recipe in Week 8 of the Whole Foods Menu Plans!
Ingredients:
- Lean ground beef
- Green bell peppers
- Yellow onion
- Minced garlic
- Oregano
- Salt & pepper
- Tomato paste
- Brown rice
- Canned diced tomatoes
- Shredded cheddar cheese
How to make unstuffed peppers using one pan
One thing I love about these unstuffed peppers is the simplicity of throwing them together! You can make this recipe using just one pan on the stove, and one cutting board for some pre-chopping. Easy peasy!
Start by chopping your bell peppers and onion. (Note: I use this chopper for easy dicing like this.) Then, add your ground beef, veggies, and garlic to a large skillet. Cook all together until the beef is browned and crumbly. Drain, if needed. Add your oregano, salt, and pepper.
Next, stir in the tomato paste and sauté until nice and fragrant. Then, add the uncooked rice, diced tomatoes, and water. Bring the whole mixture to a boil, and reduce heat to low. Cover, and simmer for about 40 minutes until rice is cooked.
Remove pan from heat, but keep covered for an extra 5-10 minutes. Fluff the rice with a fork.
Serve in bowls and top with shredded cheddar cheese.
Unstuffed Peppers
Ingredients
- 1 lb lean ground beef
- 2 green bell peppers, chopped
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp tomato paste
- ½ cup brown rice, uncooked
- 15 oz can petite diced tomatoes
- 1 cup water
- ½ cup shredded cheddar cheese
Instructions
- In a large skillet, cook ground beef, bell peppers, onion, and garlic over medium heat until beef is browned and crumbly. Drain, if needed. Add oregano, salt, and pepper.
- Stir in tomato paste and sauté until fragrant, about 2-3 minutes. Add rice, diced tomatoes, and water; stir to combine. Bring mixture to a boil, reduce heat to low, cover and simmer 40 minutes.
- Remove from heat but keep covered an additional 5-10 minutes. Fluff the rice with a fork to separate.
- Serve in bowls, and top with shredded cheddar cheese.
Nutrition
Tips:
You can prep these Unstuffed Peppers as a freezer meal ahead of time by chopping the peppers and onion, and combining these with the uncooked beef and garlic in a freezer bag. Then, thaw in the fridge overnight when you're ready to cook.
For serving, this recipe is delicious as-is in a bowl. You can also grab your favorite dippers like tortilla chips or Frito scoops! I love to pair this recipe with a yummy side salad and bread.
Looking for more yummy meals? This recipe is from week eight of our Whole Foods menu plans, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You'll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
These are the BEST MENU PLANS on the planet (and, the only menu plan that ship all the grocery lists, menu plans and recipe cards right out to you ~ no downloading or hunting down recipes on your phone at dinnertime ever again!) Go HERE to learn more. I know you're going to love these!
If you need a little more menu inspiration, go HERE.
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