Description
This Unstuffed Peppers recipe combines hearty ground beef, cooked rice, and flavorful diced tomatoes seasoned with Italian herbs to create a comforting and cozy meal. Perfect for easy weeknight dinners, this dish offers all the deliciousness of stuffed peppers without the mess, baked to tender perfection in your oven.
Ingredients
Scale
Peppers
- 4 large bell peppers
Meat and Vegetables
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
Other Ingredients
- 1 cup cooked rice
- 1 can diced tomatoes (approximately 14.5 ounces)
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the peppers.
- Prepare Peppers: Cut the tops off the bell peppers and carefully remove all seeds and membranes, creating hollow peppers ready to be filled.
- Cook Ground Beef: In a skillet over medium heat, cook the ground beef until it is fully browned, breaking it up as it cooks for even texture.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the beef and cook until they become softened and fragrant, about 3-5 minutes.
- Combine Ingredients: Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper into the beef mixture, mixing thoroughly to combine all flavors.
- Fill Peppers: Spoon the beef and rice mixture evenly into the hollowed-out bell peppers, packing lightly to fill.
- Arrange for Baking: Place the stuffed peppers upright in a baking dish to keep their shape during cooking.
- Bake: Bake in the preheated oven for 30 minutes or until the peppers are tender and the filling is heated through.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a spicy kick, add some red pepper flakes or chopped jalapeño.
- Use brown rice instead of white rice for added fiber and nutrients.
- Top with shredded cheese before baking for a melty finish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
