Description
Unstuffed Pepper Bowls offer a healthy and easy take on traditional stuffed peppers by combining all the classic flavors into a delicious, layered dish. Featuring a savory mix of ground beef, bell peppers, tomatoes, and fragrant herbs, layered over fluffy cooked rice and topped with melted cheddar and Monterey Jack cheeses, this recipe makes a comforting and satisfying meal perfect for any weeknight.
Ingredients
Scale
Vegetables & Aromatics
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
Tomatoes & Sauces
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
Herbs & Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Main Ingredients
- 1 pound ground beef (or turkey, or vegetarian substitute)
- 1 cup uncooked long-grain rice
- 2 cups beef broth
Dairy & Garnish
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh parsley, for garnish (optional)
Other
- Olive oil (for cooking)
Instructions
- Prepare the Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook until softened, about 5 minutes.
- Add Garlic and Peppers: Add the minced garlic along with the finely chopped green and red bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the peppers are tender-crisp.
- Cook the Ground Beef: Add the ground beef to the skillet. Use a spoon to break it up and cook until browned and fully cooked through. Drain any excess grease from the pan.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato sauce, and undrained diced tomatoes. Add dried oregano, basil, salt, black pepper, and optional red pepper flakes. Mix everything well to combine.
- Simmer the Sauce: Bring the tomato and meat sauce to a gentle simmer. Reduce the heat to low and cover the skillet. Let it simmer for 15 minutes to develop the flavors.
- Cook the Rice: While the sauce simmers, combine the uncooked rice and beef broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Fluff the rice with a fork when done.
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or individual ramekins.
- Layer the Rice: Evenly divide the cooked rice among the prepared baking dish or ramekins, creating the first layer.
- Add Meat Sauce Layer: Spoon the tomato and meat sauce mixture evenly over the rice layer.
- Add Cheese Topping: Sprinkle shredded cheddar and Monterey Jack cheese evenly over the top of the sauce layer.
- Bake: Place the dish or ramekins in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Serve: Remove from oven and let cool for a few minutes. Garnish with chopped fresh parsley if desired, and serve warm.
Notes
- You can substitute ground turkey or a vegetarian protein to suit dietary preferences.
- For a spicier dish, increase the amount of red pepper flakes or add a diced jalapeño.
- Make sure to drain excess grease from the cooked meat for a healthier dish.
- The dish can be assembled ahead of time and baked just before serving.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
