Unstuffed Peppers
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This 30-minute riff on stuffed peppers is a weeknight winner—easy, filling, and made in just one skillet. All the classic flavor (ground beef, rice, tomato, cheese) without the hassle of hollowing out peppers or using the oven.
Ingredients:
Image source: Simply Recipes
Ingredients:
- 3 tablespoons olive oil, divided
- 2 medium multicolored bell peppers (about 7 oz each), cored and cut into 1 to 1½-inch pieces
- 1¼ teaspoons kosher salt, divided
- 1 pound 90/10 lean ground beef
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- ½ teaspoon freshly ground black pepper
- 1 (8.5 to 8.8 oz) package microwavable white rice
- 1 (15 oz) can tomato sauce
- ½ cup water
- 3 tablespoons balsamic vinegar
- 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 4 oz Monterey Jack cheese, shredded (about 1 cup)
- Char the peppers: Heat 2 tbsp oil in a large skillet over medium-high heat. Add bell peppers, season with ¼ tsp salt, and cook for 5–6 minutes until tender-crisp and lightly blackened. Transfer to a bowl.
- Brown the beef: In the same skillet, add the remaining 1 tbsp oil. Stir in ground beef, onion, garlic, black pepper, and remaining salt. Cook 4–5 minutes, breaking up the beef as it browns.
- Combine everything: Add the cooked peppers back in along with rice, tomato sauce, water, and vinegar. Stir to combine. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until thickened. Mix in parsley.
- Add cheese and serve: Turn off the heat. Sprinkle cheese over the top and cover the skillet with a lid. Let it stand for about 4 minutes until the cheese is melted. Garnish with extra parsley and serve hot.
