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
Scale
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
