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
Notes
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. 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. Reheat on the stovetop over medium-low heat, stirring occasionally until heated through. Add a tablespoon or two of water or broth if the mixture seems a bit dry. Or, microwave the desired portion in a microwave-safe dish, covered loosely, for 1-2 minutes, stirring halfway through, until piping hot.
