Irresistible High Protein Unstuffed Peppers
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.
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.