Discover the magic of Easy Unstuffed Peppers, a delightful deconstructed take on a classic that’s perfect for busy weeknights. This recipe brings all the beloved flavors of stuffed peppers without the time-consuming stuffing process, making it incredibly useful for anyone seeking a quick, satisfying, and delicious meal.
Key Ingredients for Easy Unstuffed Peppers
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey, chicken, or plant-based crumbles)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 2 bell peppers (any color), cored, seeded, and chopped into bite-sized pieces
- 1/2 cup shredded Cheddar cheese (or your favorite melting cheese)
- Optional toppings: sour cream, fresh parsley, extra cheese
How to Make Easy Unstuffed Peppers
Get ready for a weeknight revelation with this Easy Unstuffed Peppers recipe! In just about 30 minutes, you’ll have a flavorful, satisfying meal that captures the essence of traditional stuffed peppers but with a fraction of the effort. This dish is incredibly simple to make, boasting a rich, savory flavor profile with tender pieces of bell pepper and fluffy rice, all simmered in a delicious tomato sauce. It’s the perfect solution for a quick and wholesome dinner.
Step-by-Step Instructions
- Sauté the Aromatics and Brown the Meat: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef to the skillet. Break it up with a spoon and cook until evenly browned, draining off any excess grease. Stir in the Italian seasoning, salt, and pepper.
- Simmer the Sauce: Pour in the tomato sauce and diced tomatoes (with their juices) into the skillet. Stir everything together to combine with the browned meat and onions. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 10 minutes. This allows the flavors to meld together beautifully.
- Add the Peppers and Rice: Stir in the chopped bell peppers and the cooked rice into the tomato sauce mixture. Ensure everything is well distributed. Cover the skillet again and continue to simmer for another 10-15 minutes, or until the bell peppers are tender-crisp and the rice is heated through.
- Melt the Cheese: Once the peppers and rice are tender, sprinkle the shredded Cheddar cheese evenly over the top of the mixture. Cover the skillet for a final 2-3 minutes, or until the cheese is completely melted and gooey.
- Serve: Remove the skillet from the heat. Serve the Easy Unstuffed Peppers hot, garnished with your favorite toppings like a dollop of sour cream, a sprinkle of fresh parsley, or extra cheese.
Why You’ll Love This Easy Unstuffed Peppers
You’ll absolutely adore this Easy Unstuffed Peppers recipe because it delivers all the hearty, comforting flavors of traditional stuffed peppers without the fuss. Imagine tender, flavorful ground meat and fluffy rice mingling with sweet bell peppers, all swimming in a rich, savory tomato sauce – it’s pure comfort food bliss! Plus, making this at home is a fantastic cost-saver compared to eating out, transforming simple ingredients into a spectacular meal. The melting cheese adds a decadent finish, making it incredibly satisfying.
This dish is proof that you don’t need hours in the kitchen to create something truly special. It’s wonderfully adaptable, so feel free to swap out the ground meat for turkey or a vegetarian alternative, and use whatever bell pepper colors you have on hand. If you’re a fan of classic stuffed peppers but crave a quicker prep, this deconstructed version is your new best friend. Give Easy Unstuffed Peppers a try tonight and prepare to be amazed by its simplicity and deliciousness!
Storing and Reheating Tips
- Refrigerator Storage: Allow the Easy Unstuffed Peppers to cool completely before storing. Transfer the leftovers to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, transfer cooled leftovers to a freezer-safe airtight container or heavy-duty freezer bag. Properly stored, Easy Unstuffed Peppers can be frozen for up to 2-3 months.
- Reheating (Stovetop): The best way to reheat on the stovetop is to place the desired portion in a skillet over medium-low heat. Stir occasionally until heated through. You may need to add a tablespoon or two of water or broth if the mixture seems a bit dry.
- Reheating (Microwave): For a quicker reheat, place the desired portion in a microwave-safe dish. Cover loosely and microwave on high for 1-2 minutes, stirring halfway through, until piping hot.
- Reheating from Frozen: Thaw frozen leftovers in the refrigerator overnight. Then, reheat as directed above for refrigerated leftovers. Alternatively, you can reheat directly from frozen in the microwave, but it will take longer.
Final Thoughts
This Easy Unstuffed Peppers recipe is a true weeknight warrior, offering incredible flavor and convenience. It’s a simple yet deeply satisfying meal that’s perfect for busy individuals and families alike. We encourage you to whip up a batch and experience this delicious deconstructed classic for yourself!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Unstuffed Peppers
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef to the skillet. Break it up with a spoon and cook until evenly browned, draining off any excess grease. Stir in the Italian seasoning, salt, and pepper.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic, 1 pound ground beef (or ground turkey, chicken, or plant-based crumbles), 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour in the tomato sauce and diced tomatoes (with their juices) into the skillet. Stir everything together to combine with the browned meat and onions. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 10 minutes. This allows the flavors to meld together beautifully.1 (15-ounce) can tomato sauce, 1 (14.5-ounce) can diced tomatoes
- Stir in the chopped bell peppers and the cooked rice into the tomato sauce mixture. Ensure everything is well distributed. Cover the skillet again and continue to simmer for another 10-15 minutes, or until the bell peppers are tender-crisp and the rice is heated through.2 bell peppers, 1 cup cooked rice
- Once the peppers and rice are tender, sprinkle the shredded Cheddar cheese evenly over the top of the mixture. Cover the skillet for a final 2-3 minutes, or until the cheese is completely melted and gooey.1/2 cup shredded Cheddar cheese
- Remove the skillet from the heat. Serve the Easy Unstuffed Peppers hot, garnished with your favorite toppings like a dollop of sour cream, a sprinkle of fresh parsley, or extra cheese.sour cream, fresh parsley, extra cheese