Description
Unstuffed Peppers offer a comforting and easy way to enjoy the classic flavors of stuffed bell peppers without the hassle of filling each pepper individually. This recipe combines ground beef, cooked rice, diced tomatoes, and aromatic seasonings baked inside bell peppers and topped with melted cheese for a perfectly hearty meal.
Ingredients
Scale
Vegetables
- 4 bell peppers
- 1 onion, chopped
- 1 can diced tomatoes
Protein & Dairy
- 1 pound ground beef
- 1 cup shredded cheese
Grains
- 1 cup cooked rice
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare it for baking the peppers.
- Prepare the bell peppers: Cut the tops off the bell peppers and carefully remove all seeds and membranes to make room for the filling.
- Cook ground beef and onion: In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is translucent, ensuring even cooking and enhanced flavors.
- Mix the filling: Add the cooked rice, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper to the skillet. Stir thoroughly to combine all the ingredients evenly.
- Stuff the peppers: Spoon the prepared beef and rice mixture into each hollowed bell pepper, filling them generously but without overstuffing.
- Prepare for baking: Place the stuffed peppers upright in a baking dish and cover the dish with foil to retain moisture during baking.
- Bake the peppers: Bake the covered peppers in the preheated oven for 30 minutes to allow flavors to meld and peppers to soften.
- Add cheese and finish baking: Remove the foil carefully, sprinkle shredded cheese on top of each pepper, and return to the oven for an additional 10 minutes until the cheese is fully melted and bubbly.
Notes
- You can substitute ground beef with ground turkey or plant-based meat for a lighter or vegetarian option.
- For extra flavor, consider adding minced garlic or fresh herbs like basil or parsley to the filling.
- If you prefer softer peppers, you can parboil them for 5 minutes before stuffing.
- This recipe can be doubled easily to serve a larger group.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
