If you love the comforting flavors of classic stuffed peppers but want a faster, simpler, and lighter version, these Unstuffed Pepper Bowls: A Healthy & Easy Recipe will become your new go-to. Imagine all that savory goodness of seasoned ground beef, tender bell peppers, and hearty rice swimming in rich tomato sauce, topped with a glorious blanket of melted cheese. This dish captures the essence of stuffed peppers without the extra fuss of hollowing out the veggies, making it perfect for busy weeknights or anytime you crave a wholesome, satisfying meal with plenty of color and flavor.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a vital role in bringing this dish to life. From the fresh crunch of bell peppers to the heartiness of rice and meat, every component adds depth, texture, and vibrant flavor to the final bowl.
- 1 large onion, finely chopped: Adds sweetness and a foundational layer of flavor when sautéed.
- 2 cloves garlic, minced: Brings aromatic warmth that elevates the dish.
- 1 green bell pepper, finely chopped: Provides a slightly bitter crunch with fresh green notes.
- 1 red bell pepper, finely chopped: Adds sweetness and a pop of bright color.
- 1 (28 ounce) can crushed tomatoes: Creates a rich and hearty tomato base for the sauce.
- 1 (15 ounce) can tomato sauce: Thickens the sauce and deepens the tomato flavor.
- 1 (15 ounce) can diced tomatoes, undrained: Offers texture and bursts of juicy tomato throughout.
- 1 teaspoon dried oregano: Infuses the sauce with classic Italian-herb fragrance.
- 1 teaspoon dried basil: Adds a sweet, peppery herbal note.
- 1/2 teaspoon salt: Balances and lifts all other flavors.
- 1/4 teaspoon black pepper: Gives a subtle spice kick that complements the dish.
- 1/4 teaspoon red pepper flakes (optional): For those who love a hint of heat, this brightens and sharpens the flavor.
- 1 pound ground beef (or turkey, or vegetarian substitute): The protein star that makes this dish hearty and satisfying.
- 1 cup uncooked long-grain rice: Offers a fluffy and filling base that absorbs all the delicious sauce.
- 2 cups beef broth: Infuses the rice with savory richness while it cooks perfectly tender.
- 1 cup shredded cheddar cheese: Adds sharp creaminess that melts into gooey, irresistible goodness.
- 1/2 cup shredded Monterey Jack cheese: Brings a mild, buttery meltiness to balance the cheddar.
- 1/4 cup chopped fresh parsley, for garnish (optional): Adds a fresh, herbaceous finish and pretty green color.
- Olive oil: For sautéing the veggies and ensuring the flavors develop beautifully.
How to Make Unstuffed Pepper Bowls: A Healthy & Easy Recipe
Step 1: Sauté the Aromatics and Peppers
Start by warming a tablespoon of olive oil in a large skillet over medium-high heat, then add your finely chopped onion. Cooking it until softened, about five minutes, unlocks its natural sweetness. Next, toss in the minced garlic and chopped green and red bell peppers, allowing them to soften for five to seven minutes while staying tender-crisp. This step ensures your base is packed with vibrant flavor and bright textures.
Step 2: Brown the Meat
Add your choice of ground beef, turkey, or vegetarian substitute to the skillet. Break up the meat with a wooden spoon and let it cook thoroughly until browned. This not only develops rich flavors through caramelization but also ensures every bite is satisfying. If there’s excess grease, drain it off now for a leaner dish.
Step 3: Build the Tomato Sauce
Pour in the crushed tomatoes, tomato sauce, and the can of diced tomatoes with their juices. Sprinkle in the dried oregano, basil, salt, black pepper, and optional red pepper flakes. Give everything a good stir to combine, then bring the sauce to a simmer. Lower the heat, cover, and let it gently bubble for 15 minutes. This slow simmer melds all the flavors beautifully into a rich, savory sauce.
Step 4: Cook the Rice
While the sauce is simmering, combine the uncooked rice and beef broth in a medium saucepan. After bringing to a boil, reduce the heat to low, cover the pan, and let it cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Fluff it with a fork to keep the grains separate and light, forming the perfect base for your pepper bowls.
Step 5: Assemble and Bake
Preheat your oven to 375°F (190°C) and grease a large baking dish or individual ramekins lightly. Spoon the cooked rice into your chosen vessel, then layer the meat and tomato sauce mixture evenly on top. Finally, shower the top generously with shredded cheddar and Monterey Jack cheeses. Bake it for 20 to 25 minutes until the cheese has melted into a bubbly, golden crust that’s as inviting to the eyes as it is to the palate.
Step 6: Garnish and Serve
Allow the dish to cool for a few minutes after baking to let everything settle. Sprinkle freshly chopped parsley over the top for a fresh pop of color and herbaceous brightness before serving hot and enjoying every comforting bite.
How to Serve Unstuffed Pepper Bowls: A Healthy & Easy Recipe
Garnishes
Fresh parsley makes a fantastic finishing touch to these unstuffed pepper bowls, adding a hint of grassy brightness that perfectly balances the savory richness. You can also try a dollop of sour cream or a sprinkle of crushed red pepper flakes if you like an extra kick or creaminess layered in.
Side Dishes
These bowls are hearty enough to stand alone, but pairing them with a crisp green salad or roasted vegetables adds a wonderful fresh or smoky contrast that rounds out the meal. Garlic bread or warm cornbread on the side is always a crowd-pleaser and offers great textural variety.
Creative Ways to Present
For a fun twist, serve the mixture inside hollowed-out bell peppers or small mini pumpkins to mimic the traditional stuffed pepper look. You can also layer the components in clear glasses for a colorful, deconstructed presentation ideal for dinner parties or meal prep containers.
Make Ahead and Storage
Storing Leftovers
After cooling completely, transfer any leftovers to an airtight container and refrigerate for up to 3-4 days. The flavors continue to develop, making for even tastier next-day meals.
Freezing
You can freeze the unstuffed pepper bowls for up to 2 months. Portion them into freezer-safe containers or bags, leaving some space for expansion. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat leftovers in the microwave or in a preheated oven at 350°F (175°C) until warmed through and the cheese is bubbly again. Adding a splash of broth or water before reheating helps keep the rice moist and delicious.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply swap the ground beef for a plant-based ground meat substitute or cooked lentils. The tomato and pepper flavors remain just as vibrant and satisfying.
Can I use different types of rice?
Long-grain rice works best for its fluffy texture, but you can use brown rice for a nuttier taste and extra fiber. Just be sure to adjust the cooking time and liquid accordingly.
Is it possible to prepare this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free beef broth and tomato products. Always check labels to be certain.
How spicy is this dish?
It’s mildly spiced by default, with just black pepper and optional red pepper flakes. You can adjust the heat to your preference by adding more or less red pepper flakes or including hot sauce.
Can I double this recipe for a crowd?
Definitely! This recipe scales up nicely. Just use a larger baking dish or multiple dishes and increase cooking times slightly to ensure even heating.
Final Thoughts
Unstuffed Pepper Bowls: A Healthy & Easy Recipe combine wholesome ingredients with vibrant flavors in such a clever, fuss-free way. Whether you’re feeding the family or looking for meal prep inspiration, this dish delivers all the comfort and satisfaction of traditional stuffed peppers without the hassle. I can’t wait for you to try it and make it your new weeknight favorite!
Print
Unstuffed Pepper Bowls: A Healthy & Easy Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Unstuffed Pepper Bowls is a healthy, easy-to-make recipe that delivers all the delicious flavors of classic stuffed peppers without the hassle. This comforting dish features ground beef simmered with bell peppers, tomatoes, and herbs served over fluffy rice, then topped with melted cheddar and Monterey Jack cheese. Perfect for a family dinner, it combines savory, tangy, and cheesy elements in a convenient one-bowl meal.
Ingredients
Vegetables and Aromatics
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
Tomatoes & Sauces
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Protein
- 1 pound ground beef (or turkey, or vegetarian substitute)
Grains and Broth
- 1 cup uncooked long-grain rice
- 2 cups beef broth
Cheese and Garnish
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh parsley, for garnish (optional)
Other
- Olive oil (1 tablespoon for cooking)
Instructions
- Sauté Aromatics: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add finely chopped onion and cook until softened, about 5 minutes.
- Add Peppers and Garlic: Stir in minced garlic and chopped green and red bell peppers. Cook for 5-7 minutes until the peppers become tender-crisp.
- Brown the Ground Beef: Add ground beef to the skillet. Break it up with a spoon and cook until fully browned and no longer pink. Drain any excess grease.
- Add Tomatoes and Seasoning: Stir in crushed tomatoes, tomato sauce, and undrained diced tomatoes. Add dried oregano, dried basil, salt, black pepper, and red pepper flakes if using. Mix well to combine.
- Simmer Sauce: Bring the mixture to a gentle simmer, then reduce heat to low. Cover and simmer for 15 minutes to let the flavors meld.
- Cook Rice: Meanwhile, in a medium saucepan, combine uncooked rice and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or individual ramekins.
- Assemble Bowls: Spread the cooked rice evenly in the baking dish or divide among ramekins. Spoon the meat and tomato sauce mixture over the rice.
- Add Cheese Topping: Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and slightly golden browned.
- Rest and Garnish: Let the dish cool for a few minutes before serving. Garnish with fresh chopped parsley if desired. Serve hot.
Notes
- You can substitute ground turkey or a plant-based meat substitute to make this dish leaner or vegetarian.
- If you want a spicier dish, increase the red pepper flakes or add diced jalapeños with the bell peppers.
- Use brown rice instead of white rice, adjusting the cooking time according to package instructions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, ensure the beef broth and canned tomatoes do not contain gluten additives.
- Adding fresh herbs like basil or parsley at the end enhances freshness and flavor.
