Easy Unstuffed Peppers Recipe: Quick Weeknight Dinner (Print Version)

Easy Unstuffed Peppers Recipe transforms classic flavors into a speedy, comforting meal. Perfect for busy evenings, this dish is a family favorite.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based, Gluten-Free (if using GF broth)

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 lb ground beef (80/20 recommended)
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 3 bell peppers (any color), chopped into 1-inch pieces
06 - 2 cups cooked rice (white or brown)

→ Flavor Boosters

07 - 1 (15 oz) can crushed tomatoes
08 - 1 (8 oz) can tomato sauce
09 - 1 cup beef broth
10 - 1 tbsp Worcestershire sauce
11 - 1 tsp Italian seasoning
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt (or to taste)
14 - 1/4 tsp black pepper (or to taste)

→ Finishing Touches

15 - 1 cup shredded cheddar cheese
16 - Fresh parsley, chopped (for garnish, optional)

→ Optional Extras

17 - Pinch of red pepper flakes (for heat)
18 - Dollop of sour cream or Greek yogurt (for serving)

# Instructions:

01 - Grab a large skillet or Dutch oven, get it nice and hot over medium-high heat. Toss in your ground beef and break it up with a spoon. You want it browned all over, no pink bits left! This is where all that lovely flavor starts to build. Honestly, I sometimes get distracted and let it get a little too crispy, but it still tastes good, just drains a bit more fat. Don't forget to drain off any excess grease; you don't want a greasy mess. I usually just tilt the pan and scoop it out with a spoon.
02 - Once the beef is beautifully browned and drained, toss in your chopped onion and minced garlic. Oh, the smell! It’s just heavenly. Sauté them for about 5-7 minutes, until the onion softens and turns translucent. This step is crucial for building flavor, so don't rush it. I once got impatient and added the tomatoes too soon, and the onions were still a bit crunchy. Not the end of the world, but definitely better when they're soft and sweet. Keep stirring so the garlic doesn't burn, that's a mistake I've learned from!
03 - Now for the saucy goodness! Pour in your crushed tomatoes, tomato sauce, and beef broth. Stir in the Worcestershire sauce, Italian seasoning, and smoked paprika. Give it a good mix to combine everything. It's starting to smell like home, isn't it? Bring it to a gentle simmer. This is where all those flavors start to meld together, creating that rich, comforting base. It should look like a robust, slightly chunky tomato sauce.
04 - Stir in your chopped bell peppers and the cooked rice. Make sure everything is well combined and the peppers are nestled into the sauce. If you’re like me, you might accidentally spill a few grains of rice while stirring; it’s just part of the kitchen chaos, right? Let it simmer, uncovered, for about 15-20 minutes. You want the peppers to soften just a bit, but still have a little bite to them. Don't let them get too mushy, that's a common mistake I had early on.
05 - Almost there! Remove the skillet from the heat. Sprinkle that lovely grated cheddar cheese all over the top. Now, you have a couple of options here. You can pop a lid on the skillet and let the residual heat melt the cheese, which works beautifully. Or, if you want a bubbly, slightly browned top, stick it under the broiler for a minute or two. Just watch it like a hawk, because cheese goes from perfectly melted to burnt in about 0.5 seconds, trust me, I've seen it happen!
06 - Once the cheese is melty and glorious, it’s time to serve! Scoop generous portions onto plates. It should look vibrant with the colorful peppers and that rich, cheesy topping. The smell is absolutely incredible, a mix of savory beef, sweet peppers, and tangy tomato. I love to garnish with a little fresh parsley, it just adds a pop of color and freshness. Enjoy this easy, comforting meal that feels like it took hours, but really, it was a breeze!

# Notes:

01 - Always drain the beef *thoroughly* after browning; I learned that the hard way with a soupy mess.
02 - Don't overcook the bell peppers; they should still have a slight crunch, not turn to mush.
03 - A good quality beef broth makes a surprising difference in the overall depth of flavor.
04 - For a little extra zing, a dollop of sour cream on top before serving is amazing.

# Equipment Needed:

01 - Large skillet or Dutch oven

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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