Quick and Easy 30-Minute Unstuffed Peppers for Busy Nights
This 30 minutes Unstuffed Peppers recipe offers a quick and delicious solution for busy weeknights, combining savory ground beef, vibrant bell peppers, and hearty rice.
Equipment
- large skillet
Ingredients
For the Skillet
- 1 tablespoon Olive Oil can substitute with canola or vegetable oil
- 1 medium Onion yellow or sweet onion preferred
- 1 medium Green Bell Pepper or any color bell pepper
- 1 medium Red Bell Pepper or yellow/orange bell peppers
- 1 pound Ground Beef can use ground turkey or chicken
- 1 teaspoon Garlic Powder fresh garlic can be used for stronger flavor
- 1 teaspoon Dried Oregano or double the amount of fresh oregano
- 1 teaspoon Dried Basil Italian seasoning can replace
- 1 teaspoon Red Pepper Flakes optional, adjust to taste
- 28 ounces Crushed Tomatoes can use 5-6 medium fresh tomatoes
- 15 ounces Tomato Sauce can replace with marinara sauce
- 2 cups Cooked Rice or quinoa for a healthier option
- 1 cup Beef Broth can replace with vegetable or chicken broth
- 1 cup Shredded Cheddar Cheese or use mozzarella
- to taste Salt
- to taste Pepper
- for garnish Fresh Parsley or basil/cilantro
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium-high heat.
- Sauté chopped onion and bell peppers for about 5-7 minutes until onions are translucent.
- Add ground beef and cook for 7-10 minutes until browned, draining excess grease.
- Mix in garlic powder, oregano, basil, and red pepper flakes; cook for an additional minute.
- Incorporate crushed tomatoes and tomato sauce, let it simmer for about 15-30 minutes.
- Stir in cooked rice and beef broth until mixed evenly.
- Top with shredded cheese, cover or broil briefly to melt.
- Garnish with fresh parsley and allow to cool slightly before serving.
Notes
Optional: Serve with a side salad or crusty bread for a complete meal.