Description
These Deconstructed Stuffed Peppers are a quick and easy take on the classic dish. Made in one skillet in under 30 minutes, they’re loaded with ground beef, bell peppers, rice, and melty cheese for a satisfying and wholesome dinner.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 3 cups diced red bell pepper (orange or yellow work too)
- 2 cups low sodium beef broth
- 15 oz can tomato sauce
- 1 cup dry white rice
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
1. In a large sauté pan, heat the olive oil over medium-high heat.
2. Add the ground beef and cook for 10 minutes, breaking it apart with a spatula as it browns.
3. Add the diced onion and minced garlic. Sauté for 3 minutes.
4. Add bell peppers, beef broth, tomato sauce, rice, basil, oregano, parsley, and pepper. Stir to combine.
5. Cover the pan and bring the mixture to a boil, about 5 minutes.
6. Reduce heat to medium and cook covered for 20–25 minutes, stirring occasionally, until rice is tender and most of the liquid is absorbed.
7. Top with shredded mozzarella, cover, and let sit over low heat until cheese is melted.
8. Serve warm and enjoy!
Notes
Drain excess grease from the skillet before adding seasonings to prevent a greasy texture.
Preheat your beef broth to speed up cooking time.
Use any color of bell pepper or even a mix for added flavor and color.
This dish reheats well and makes great leftovers.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup rice, veggies & beef
- Calories: 506
- Sugar: 10g
- Sodium: 296mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0.4g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 92mg