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
Scale
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.
