If you love the classic flavors of stuffed peppers but want something quicker, simpler, and just as comforting, then these Unstuffed Pepper Bowls: A Healthy & Easy Recipe are going to become your new go-to. This dish captures all the vibrant colors and mouthwatering tastes of traditional stuffed peppers but without the fuss of hollowing out each pepper. Instead, you get a harmonious skillet of tender bell peppers, savory ground beef, rich tomato sauce, and fluffy rice topped with melted cheese that’s pure comfort in every bite.
Ingredients You’ll Need
The magic of this dish lies in how straightforward yet flavorful the ingredients are. Each item plays an important role: from the sweetness and crunch of bell peppers to the hearty texture of ground beef and the cozy, familiar taste of spices and tomatoes.
- 1 large onion, finely chopped: Adds a sweet and savory base flavor once sautéed.
- 2 cloves garlic, minced: Brings a subtle pungency that enhances the overall aroma.
- 1 green bell pepper, finely chopped: Provides freshness and a slight bitterness that balances the dish.
- 1 red bell pepper, finely chopped: Offers a mild sweetness and vibrant red color.
- 1 (28 ounce) can crushed tomatoes: Creates a rich, thick sauce that infuses the whole dish.
- 1 (15 ounce) can tomato sauce: Adds a smooth tomato base to deepen the flavor.
- 1 (15 ounce) can diced tomatoes, undrained: Gives chunks of tomato for texture and juiciness.
- 1 teaspoon dried oregano: Adds an earthy, herbaceous note.
- 1 teaspoon dried basil: Enhances with a sweet and peppery aroma.
- 1/2 teaspoon salt: Balances the flavors perfectly.
- 1/4 teaspoon black pepper: Provides a mild heat and spiciness.
- 1/4 teaspoon red pepper flakes (optional): Adds a gentle kick if you like a little spice.
- 1 pound ground beef (or turkey, or vegetarian substitute): Brings richness and protein to make the dish filling.
- 1 cup uncooked long-grain rice: Acts as a fluffy, satisfying base.
- 2 cups beef broth: Cooks the rice with extra flavor.
- 1 cup shredded cheddar cheese: Gives a sharp, melty topping.
- 1/2 cup shredded Monterey Jack cheese: Adds a creamy, mild cheese contrast.
- 1/4 cup chopped fresh parsley, for garnish (optional): Brightens the dish visually and taste-wise.
- Olive oil: Used for sautéing to bring out the flavors of the veggies.
How to Make Unstuffed Pepper Bowls: A Healthy & Easy Recipe
Step 1: Sauté the Aromatics and Peppers
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Toss in your finely chopped onion and cook until it softens and turns translucent, about five minutes. Then add minced garlic and both green and red bell peppers. Stir occasionally and cook until the peppers are tender-crisp, which should take around five to seven minutes. This step builds the foundational flavors with a delightful balance of softness and crunch.
Step 2: Brown the Ground Meat
Add the ground beef (or your choice of substitute) to the skillet. Use a spoon to break it up as it browns evenly. Cook until there are no more pink parts, ensuring it’s fully done. Once browned, drain any excess grease to keep the dish from getting oily. This meat is where the savory heartiness comes in.
Step 3: Add Tomatoes and Seasonings
Pour in the crushed tomatoes, tomato sauce, and undrained diced tomatoes right into the skillet. Sprinkle in the dried oregano, basil, salt, black pepper, and red pepper flakes if you want some heat. Stir everything together well and bring the mixture to a gentle simmer. Then reduce the heat to low, cover the skillet, and let it cook for 15 minutes to let the flavors meld beautifully.
Step 4: Cook the Rice Separately
While the sauce simmers, combine the uncooked rice and beef broth in a separate saucepan. Bring this mixture to a boil, then lower the heat, cover it, and simmer for 18 to 20 minutes. The rice will absorb the broth, making it extra flavorful and tender. Once done, fluff it with a fork.
Step 5: Assemble and Bake
Preheat your oven to 375°F (190°C). Lightly grease your preferred baking dish or individual ramekins. Spread the cooked rice evenly on the bottom. Spoon the flavorful ground beef and tomato sauce mixture over the rice to create a beautiful layered effect. Finally, sprinkle the shredded cheddar and Monterey Jack cheeses on top. Bake for 20 to 25 minutes until the cheese is perfectly melted, bubbly, and gently browned.
Step 6: Serve and Garnish
Remove the baking dish from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired, adding a fresh pop of color and herbal brightness to your Unstuffed Pepper Bowls: A Healthy & Easy Recipe. Serve hot and enjoy every comforting spoonful!
How to Serve Unstuffed Pepper Bowls: A Healthy & Easy Recipe
Garnishes
Adding fresh parsley is a classic way to finish this dish, giving it a clean, fragrant touch. You could also try a dollop of sour cream for creaminess or a squeeze of fresh lemon juice to brighten the flavors. A sprinkle of finely chopped scallions or a few cilantro leaves can add an additional burst of freshness.
Side Dishes
This hearty skillet meal pairs wonderfully with simple sides. A crisp green salad dressed with a light vinaigrette will add a refreshing crunch. Alternatively, steamed vegetables like broccoli or green beans complement the spices and richness on the plate perfectly. For a bread option, warm, crusty garlic bread or a soft dinner roll will help you scoop up every last bite of the cheesy goodness.
Creative Ways to Present
If you’re serving guests or want a fun twist, try dividing the Unstuffed Pepper Bowls: A Healthy & Easy Recipe into individual ramekins or mini cast iron skillets for a personal touch. Layer the rice and meat sauce like a lasagna in a glass casserole to showcase the colorful layers. Or serve it inside hollowed-out bell pepper halves for a nod to the traditional stuffed peppers presentation, making it visually stunning and extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into an airtight container and store them in the refrigerator. The flavors will deepen overnight, making the dish even tastier. Leftover Unstuffed Pepper Bowls: A Healthy & Easy Recipe will stay fresh for up to 3-4 days in the fridge.
Freezing
This recipe freezes beautifully. Portion it out into freezer-safe containers before baking or after cooling, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best quality.
Reheating
Reheat leftovers gently in the microwave or oven. If microwaving, cover loosely to retain moisture and heat in intervals, stirring halfway through. If reheating in the oven, cover the dish with foil to prevent the cheese from drying out and warm at 350°F (175°C) until hot throughout.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works just fine, but keep in mind it takes longer to cook, about 40-45 minutes, and may need a bit more liquid to soften properly. Adjust cooking times accordingly.
Is there a vegetarian version of this recipe?
Yes, simply swap the ground beef for your favorite vegetarian substitute like lentils, chopped mushrooms, or plant-based ground meat alternatives. The dish remains hearty and satisfying without meat.
Can I prepare this recipe ahead of time?
You sure can. The sauce and rice can be made a day in advance and stored separately. On the day you want to serve it, combine, top with cheese, and bake for a fresh, hot meal.
What if I do not have both green and red bell peppers?
No problem! You can use any color of bell pepper you have on hand, or even just one variety. Each color adds a slightly different sweetness and crunch, but the dish will still be delicious.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you ensure the beef broth and any additional ingredients are labeled gluten-free.
Final Thoughts
There is something so incredibly satisfying about Unstuffed Pepper Bowls: A Healthy & Easy Recipe that feels both nostalgic and fresh at the same time. Whether you’re cooking for your family or feeding a crowd, this dish brings together health-conscious ingredients with hearty comfort in a way that will leave everyone asking for seconds. Give it a try and discover how easy it is to enjoy the flavors of stuffed peppers without any of the fuss!
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Unstuffed Pepper Bowls: A Healthy & Easy Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This Unstuffed Pepper Bowls recipe is a healthy and easy take on the classic stuffed peppers. It combines ground beef, bell peppers, and flavorful tomato sauce with rice, all baked together with melted cheddar and Monterey Jack cheese for a comforting and cheesy meal without the hassle of hollowing out peppers.
Ingredients
Vegetables & Aromatics
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
Canned Goods & Sauces
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
Herbs & Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Protein & Dairy
- 1 pound ground beef (or turkey, or vegetarian substitute)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Grains & Broth
- 1 cup uncooked long-grain rice
- 2 cups beef broth
Other
- Olive oil (1 tablespoon)
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
- Cook Aromatics: 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 Bell Peppers and Garlic: Stir in the minced garlic and chopped green and red bell peppers. Cook for 5-7 minutes, until the peppers are tender-crisp.
- Brown Ground Beef: Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned. Drain off any excess grease to keep the dish lean.
- Add Tomato Mixture and Seasonings: Stir in crushed tomatoes, tomato sauce, and diced tomatoes (with their juices). Add dried oregano, dried basil, salt, black pepper, and red pepper flakes if using. Stir well to combine.
- Simmer Sauce: Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer gently for 15 minutes to develop the flavors.
- Cook Rice: While the sauce simmers, combine uncooked rice and beef broth in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and let simmer for 18-20 minutes until the rice is fully cooked and the liquid is absorbed. Fluff the rice with a fork.
- Prepare for Baking: Preheat the oven to 375°F (190°C). Lightly grease a baking dish or individual ramekins to prevent sticking.
- Assemble Bowls: Spread the cooked rice evenly at the bottom of the prepared baking dish or ramekins. Spoon the meaty tomato sauce mixture over the rice layer.
- Add Cheese: Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the top of the assembled rice and meat mixture.
- Bake: Place in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and slightly golden brown on top.
- Serve: Remove from oven and let cool for a few minutes. Garnish with chopped fresh parsley if desired, then serve hot.
Notes
- You can substitute ground beef with ground turkey or a vegetarian meat substitute to suit dietary preferences.
- Optional red pepper flakes add a subtle heat—adjust or omit according to taste.
- For a gluten-free variation, confirm the beef broth and canned tomatoes are gluten-free.
- If desired, use a combination of cheeses or add more cheese for extra cheesiness.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
