IRRESISTIBLE HIGH PROTEIN UNSTUFFED PEPPERS

Crave the comforting flavors of stuffed peppers but dread the fuss? Imagine tender bell peppers, savory ground beef, and fluffy rice all mingling in a rich tomato sauce, ready in a fraction of the time. These Unstuffed Peppers are your answer to a satisfying, wholesome meal without the extra effort – I promise you’ll be hooked!

Ingredients

For the Unstuffed Peppers:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 pound ground beef (or ground turkey or Italian sausage)
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup cooked rice (white or brown)
• 1/2 cup shredded cheddar cheese or mozzarella cheese (optional)
• Fresh parsley, chopped (for garnish)

Let’s Talk Ingredients: My Expert Tips!

Okay, friend, let’s dive a little deeper into these ingredients. Choosing the right ones and understanding their roles can really elevate your Unstuffed Peppers game! First, the meat. I usually go for lean ground beef (90/10) to keep things relatively healthy, but honestly, ground turkey or even Italian sausage works beautifully too. If you’re using sausage, you might want to reduce the salt a little, as sausage tends to be saltier.

Next, the peppers! Don’t be afraid to mix and match colors. Green and red are classics, but yellow and orange add a touch of sweetness. Just make sure they’re firm and not too soft. Soft peppers tend to get mushy when cooked. As for the rice, I’m a brown rice gal myself, but white rice works just as well. Cook it separately according to package directions before adding it to the mixture. You can even use leftover rice if you have some on hand – talk about a time-saver!

Finally, the tomatoes. Diced tomatoes are essential for the texture, while tomato sauce provides the base for the flavorful sauce. Don’t skip the oregano and basil – they really bring that authentic Italian flavor to the dish. And if you like a little kick, a pinch of red pepper flakes is a game-changer. Now, let’s get cooking!

Step-by-Step Instructions: Your Guide to Unstuffed Pepper Perfection

Alright, it’s time to transform those simple ingredients into a mouthwatering Skillet Dinner! Don’t worry, I’ll walk you through every step.

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Step 2: Build the Flavor

1. Add the chopped bell peppers and minced garlic to the skillet. Cook until the peppers are slightly softened, about 3-5 minutes.
2. Stir in the diced tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.

Step 3: Combine and Simmer

1. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the peppers are tender.
2. Stir in the cooked rice.

Step 4: Cheese It Up (Optional but Recommended!)

1. If desired, sprinkle the shredded cheese over the top of the mixture.
2. Cover the skillet and cook until the cheese is melted, about 2-3 minutes.

Step 5: Serve and Enjoy!

1. Garnish with fresh parsley and serve hot.

Troubleshooting Time: Common Issues and My Solutions

Even the best recipes can sometimes present a few challenges. But don’t fret! I’ve got your back. Here are some common issues you might encounter and my tried-and-true solutions:

• Problem: The rice is mushy. Solution: Make sure you’re using cooked rice, not raw rice. And don’t overcook it! If you’re worried about it getting mushy, add it at the very end, just before serving.
• Problem: The sauce is too thin. Solution: Simmer the sauce uncovered for a few minutes to allow some of the liquid to evaporate. You can also add a tablespoon of tomato paste to thicken it up.
• Problem: The peppers are still crunchy. Solution: Cover the skillet and cook for a few more minutes, until the peppers are tender. You can also add a splash of water or broth to help them steam.
• Problem: It’s bland! Solution: Taste and adjust the seasonings. A pinch more salt, pepper, oregano, or basil can make a world of difference. You can also add a dash of hot sauce or a sprinkle of Parmesan cheese for extra flavor.

Remember, cooking is all about experimenting and finding what works best for you. Don’t be afraid to adjust the recipe to your liking. And most importantly, have fun!

Make it Your Own: Delicious Variations and Swaps!

This Unstuffed Peppers recipe is fantastic as is, but the beauty of Skillet Meals is how easily they can be adapted! Need some Dinner Inspiration? Let’s explore some fun variations:

• Spice it up: Add a diced jalapeño pepper or a pinch of cayenne pepper to the mixture for a fiery kick.
• Go vegetarian: Replace the ground beef with crumbled tofu or lentils for a plant-based option. You can also add more vegetables, such as zucchini, mushrooms, or spinach.
• Add beans: Stir in a can of drained and rinsed black beans or kidney beans for extra protein and fiber.
• Use different grains: Swap the rice for quinoa, couscous, or even barley for a different texture and flavor.
• Change the cheese: Experiment with different types of cheese, such as pepper jack, Monterey Jack, or feta cheese.

For a slightly different take, you might enjoy an Unstuffed Pepper Skillet, which simplifies the cooking process even further. Or, if you are in the mood for something with a Mexican twist, try these Taco Stuffed Peppers.

Perfect Pairings: What to Serve with Your Unstuffed Peppers

While these Unstuffed Peppers are a complete meal on their own, a few simple sides can really round out the dining experience. Here are some of my favorite pairings:

• A simple salad: A fresh green salad with a light vinaigrette is a classic choice.
• Garlic bread: Warm, crusty garlic bread is perfect for soaking up the delicious sauce.
• Corn on the cob: Grilled or boiled corn on the cob is a summery treat.
• Roasted vegetables: Roasted broccoli, asparagus, or Brussels sprouts are healthy and flavorful.
• Coleslaw: A creamy coleslaw provides a nice contrast to the savory peppers.

Another great way to enjoy the flavors of stuffed peppers is in a Stuffed Pepper Soup, perfect for a cozy night in.

Storage and Reheating: Making the Most of Your Leftovers

Lucky you if you have leftovers! These Unstuffed Peppers are even better the next day, as the flavors have had time to meld together. Here’s how to store and reheat them:

• Storage: Allow the Unstuffed Peppers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: You can reheat the Unstuffed Peppers in the microwave, in a skillet, or in the oven.
  • Microwave: Heat on high for 2-3 minutes, or until heated through.
  • Skillet: Heat over medium heat, stirring occasionally, until heated through. Add a splash of water or broth if needed to prevent sticking.
  • Oven: Preheat oven to 350°F (175°C). Transfer the Unstuffed Peppers to an oven-safe dish and bake for 15-20 minutes, or until heated through.

For a different preparation method, consider a Slow Cooker Stuffed Pepper, perfect for a hands-off approach.

Why This Recipe Rocks: The Benefits of Unstuffed Peppers

Beyond the delicious taste, Unstuffed Peppers offer a ton of nutritional benefits! This One Pan Dinner is packed with protein, vitamins, and fiber. Bell peppers are an excellent source of vitamin C and antioxidants. Ground beef provides a good source of protein and iron. And rice adds complex carbohydrates for sustained energy.

Plus, this recipe is easily customizable to fit your dietary needs and preferences. Whether you’re looking for a gluten-free, low-carb, or vegetarian option, you can easily adapt this recipe to suit your needs. It’s also a great way to sneak in extra vegetables for picky eaters!

And if you are short on time, consider this recipe as an alternative to Chile Relleno Casserole, for a faster, less hands-on meal.

Final Thoughts: Your New Go-To Skillet Dinner!

So there you have it – a simple, delicious, and versatile Unstuffed Peppers recipe that’s sure to become a family favorite. I truly believe that this One Pan Dinner will quickly become a staple in your kitchen for those busy weeknights. From the savory flavors to the easy cleanup, it’s a win-win situation. Happy cooking, my friend!

Irresistible High Protein Unstuffed Peppers

Alice Yowell

Enjoy the classic flavors of stuffed peppers without the fuss! This recipe combines ground beef, bell peppers, rice, and a rich tomato sauce in a skillet for a quick and satisfying meal. It’s a wholesome and customizable dish perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large skillet
• Spoon
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Can opener
• Lid for skillet

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 pound ground beef or ground turkey or Italian sausage
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes optional
• Salt to taste
• Pepper to taste
• 1 cup cooked rice white or brown
• ½ cup shredded cheddar cheese or mozzarella cheese optional
• Fresh parsley, chopped for garnish

Instructions

 

• Heat the olive oil in a large skillet over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Add the chopped bell peppers and minced garlic to the skillet. Cook until the peppers are slightly softened, about 3-5 minutes.
• Stir in the diced tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
• Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the peppers are tender.
• Stir in the cooked rice.
• If desired, sprinkle the shredded cheese over the top of the mixture.
• Cover the skillet and cook until the cheese is melted, about 2-3 minutes.
• Garnish with fresh parsley and serve hot.

Notes

For spicier peppers, add a diced jalapeño or cayenne pepper. To make it vegetarian, substitute the ground beef with tofu or lentils. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave, skillet, or oven. If the sauce is too thin, simmer uncovered to evaporate some liquid or add tomato paste to thicken. If peppers are still crunchy, cook for a few minutes longer with a splash of water or broth.