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Unstuffed Peppers

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All the delicious flavors of stuffed bell peppers—ground beef, rice, tomatoes, and spices—without the hassle of hollowing and baking peppers; served skillet-style and ready in under 30 minutes.

Ingredients

Scale
  • 1 lb (450 g) ground beef (or turkey)
  • 1 Tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 3 bell peppers (mixed colors), diced
  • 1 can (14.5 oz / 410 g) diced tomatoes, undrained
  • 1 cup cooked rice (white or brown)
  • 1 tsp Italian seasoning
  • ½ tsp smoked paprika
  • Salt and pepper, to taste
  • ½ cup shredded cheddar (optional)
  • Fresh parsley or basil for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté 2–3 minutes until fragrant.
  2. Add ground beef and cook, breaking up the meat, until browned, about 5–6 minutes. Drain any excess fat.
  3. Stir in diced bell peppers and cook another 4–5 minutes until slightly tender.
  4. Add diced tomatoes (with juice), cooked rice, Italian seasoning, smoked paprika, salt, and pepper. Stir to combine.
  5. Reduce heat to low, cover skillet, and simmer for 5 minutes to meld flavors.
  6. Sprinkle cheddar cheese over the top, cover again, and cook 2 more minutes until cheese melts.
  7. Remove from heat, garnish with fresh parsley or basil, and serve warm.

Notes

  • Substitute ground turkey or plant-based crumbles for a lighter or vegetarian version.
  • For extra veggies, add diced zucchini or corn.
  • Make it gluten-free by ensuring rice is GF and skipping any wheat-based additives.
  • Serve with a dollop of sour cream or Greek yogurt for added creaminess.
  • Leftovers reheat well and make great meal prep options.

Nutrition

Find it online: https://ukfinda.com/unstuffed-peppers/