Description
A quick and cozy dinner that captures the flavors of stuffed peppers without the hassle of hollowing and baking.
Ingredients
Main Ingredients
- 1 lb Ground beef (Can substitute with ground turkey for a lighter option.)
- 2 cup Beef broth, low sodium (Ensure it’s low sodium.)
- 1 15 oz can Tomato sauce (Check for gluten-free certification if needed.)
- 1 cup White rice, dry (Can substitute with brown rice but requires longer cooking time.)
- 3 cup Diced red bell pepper (Could also use orange or yellow bell pepper.)
- 1 cup Mozzarella cheese (Can use cheddar or Monterey Jack as alternatives.)
Aromatics and Seasonings
- 1/2 cup Onion, chopped (Pre-chopped can save time.)
- 1 tbsp Garlic (Jarred minced garlic can be used for convenience.)
- 1/2 tsp Basil, dried
- 1/2 tsp Oregano, dried
- 1/2 tsp Parsley, dried
- 1/4 tsp Black pepper (Can adjust to taste.)
- 1 tbsp Olive oil
Instructions
Cooking Steps
- In a large skillet, heat olive oil over medium heat.
- Add onions and garlic, sautéing until softened.
- Add ground beef and cook until browned.
- Stir in basil, oregano, parsley, and black pepper.
- Add rice, beef broth, and tomato sauce; bring to a boil.
- Reduce heat, cover, and simmer for about 20 minutes or until rice is cooked.
- Stir in diced bell peppers and cheese, cooking for an additional few minutes until cheese is melted.
- Serve warm.
Notes
Store leftovers in the fridge for up to 3-4 days. Reheat in the microwave or skillet with a splash of broth to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: American