Unstuffed Peppers
Unstuffed Peppers combine the savory flavors of traditional stuffed peppers without the hassle of stuffing, making it a comforting and versatile dish.
Ingrédients
Main Ingredients
- 4 pieces bell peppers (any color) Choose your favorite colors.
- 1 cup cooked rice Can be white or brown rice.
- 1 pound ground beef Can substitute with turkey or a vegetarian option.
- 1 can diced tomatoes (14.5 ounces) Drain if too watery.
- 1 piece onion, chopped Adds flavor.
- 1 teaspoon garlic powder Can also use fresh garlic.
- 1 teaspoon Italian seasoning Or use other spices as desired.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- 1 cup shredded cheese (cheddar or mozzarella) Optional; can use dairy-free cheese.
Instructions
Preparation
- Gather all your ingredients including washing the bell peppers, chopping the onion, and cooking the rice.
- In a large skillet, brown the ground beef over medium heat.
- Add the chopped onion and cook until softened, about 5–7 minutes.
- Drain any excess fat from the pan.
- Stir in the cooked rice, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper.
- Mix everything well and allow flavors to meld over low heat for about 3–5 minutes.
Assembly and Baking
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Place the prepared peppers upright in a baking dish.
- Fill each pepper with the beef and rice mixture, packing it down slightly.
- Preheat oven to 350°F (175°C). Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and sprinkle cheese on top of each pepper.
- Return to the oven, uncovered, and bake for an additional 10 minutes until the cheese is melted and bubbly.
Serving
- Let the peppers cool for a few minutes before serving.
- Serve warm, with sides such as a salad or crusty bread.
Notes
These unstuffed peppers are ideal for meal prep and can be stored in the refrigerator for up to 4–5 days. They also freeze well.