Ah, unstuffed peppers—a dish that somehow manages to be both a shortcut and a revelation. Imagine all the comforting flavors of stuffed peppers, but without the tedious task of, well, stuffing them. It’s like finding out your favorite band just released an acoustic album:
familiar, yet refreshingly different. Whether you’re racing against time on a hectic weekday or simply craving a cozy meal without the fuss, this recipe delivers in spades.
Steps
- Warm olive oil in a large pot over medium heat and add ground beef, chopped green peppers, onions, minced garlic, 3 teaspoons of oregano, 1 teaspoon of salt, and black pepper. Cook until the beef is browned, which should take about 7-10 minutes.
- Stir in the tomato paste and cook for an additional 2-3 minutes until well combined and fragrant. Add uncooked rice, canned diced tomatoes, the remaining oregano and salt, and water, stirring everything together.
- Increase the heat to bring the mixture to a boil, then lower it, cover, and let it simmer for 45 minutes. Afterward, remove the pot from heat but keep it covered for another 5-10 minutes to finish cooking.
- Use a fork to fluff the rice and separate the grains. Serve the unstuffed pepper mixture in bowls and top with shredded cheddar cheese and chopped parsley for garnish.
Ingredients
- 1 pound lean ground beef
- 2 green bell peppers, chopped
- 1 small onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon oregano, divided
- 1 ¼ teaspoons salt, divided
- 1 teaspoon black pepper
- 2 tablespoons tomato paste
- ½ cup long grain white rice, uncooked
- 15 ounces canned diced tomatoes
- ½ cup water
- ½ cup shredded cheddar cheese
- ¼ cup chopped parsley
Nutritional Values
Calories: 1332kcal | Carbohydrates: 108g | Protein: 124g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 4g | Cholesterol: 340mg | Sodium: 3260mg | Potassium: 2804mg | Fiber: 12g | Sugar: 16g | Vitamin A: 3276IU | Vitamin C: 228mg | Calcium: 640mg | Iron: 16mg
FAQ
- Can I prepare the unstuffed peppers in advance?
- Absolutely! Unstuffed peppers are perfect for meal prep. The beef and pepper mixture can be stored in the fridge for up to 3-4 days. Simply reheat when you’re ready to serve.
- Is it possible to freeze the unstuffed peppers?
- Yes, you can freeze the beef mixture for approximately 3-4 months. When you’re ready to eat, thaw it overnight in the fridge and reheat.
- What type of bell peppers should I use?
- You can choose any color of bell peppers based on your preference. Red and orange peppers are sweeter, while green peppers offer a more bitter flavor. Sweet mini peppers are also a good option.
- How should I store leftovers?
- Place any leftovers in an airtight container and keep them in the fridge for 2-3 days. They reheat well in the microwave; use 30-second intervals until heated through.
- Can I make this dish vegetarian?
- Absolutely! You can omit the meat and add more vegetables like mushrooms or additional bell peppers for a vegetarian version.
Tips
- Experiment with Different Proteins: While lean ground beef is a classic choice, you can easily switch it up with ground chicken, turkey, lamb, or even bison for a different flavor profile.
- Customize Your Grains: If you’re looking to change up the traditional rice, consider using quinoa or pasta as a base for added variety and texture.
- Enhance with Extra Vegetables: Boost the nutritional value by incorporating additional vegetables such as mushrooms, peas, or beans when sautéing the onions.
- Make it Vegetarian-Friendly: For a meat-free version, simply omit the ground beef and add more bell peppers or other vegetables for a colorful and vibrant dish.
Equipment
- Large Pot with Lid – Essential for cooking the beef and rice mixture.
- Chef’s Knife – For chopping the bell peppers, onions, and parsley.
- Cutting Board – Necessary for preparing ingredients like vegetables and garlic.
- Garlic Press (optional) – For mincing garlic cloves efficiently.
- Wooden Spoon or Spatula – To stir and combine ingredients while cooking.
