Description
Skip the stuffing, flip the script! This deconstructed version gives you all the classic stuffed pepper flavors but in a fraction of the time. Perfect for busy weeknights when you need comfort food fast.
Ingredients
Scale
- 1 lb (450g) lean ground beef (85-90% lean works best)
- 3 large bell peppers (preferably different colors), diced into 1-inch pieces
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 can (8 oz/227g) tomato sauce
- 2 cups (475ml) low-sodium beef broth
- 1 cup (185g) uncooked long-grain white rice
- 2 tablespoons (30ml) olive oil
- 2 teaspoons (10g) Italian seasoning
- 1 teaspoon (5g) paprika
- ½ teaspoon red pepper flakes (optional)
- 1½ cups (170g) shredded cheddar cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned (5-7 minutes). Drain excess fat, leaving about a tablespoon.
- Add chopped onions to the beef and cook until softened (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
- Stir in diced bell peppers and cook for 3 minutes until they begin to soften but still maintain some crunch.
- Add Italian seasoning, paprika, and red pepper flakes (if using). Stir to coat everything evenly and cook for 1 minute to toast the spices.
- Pour in diced tomatoes with juice and tomato sauce. Add beef broth and bring the mixture to a gentle boil.
- Stir in uncooked rice, ensuring it’s fully submerged. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and has absorbed most liquid.
- Remove from heat, sprinkle shredded cheese over the top, and cover for 2-3 minutes until cheese melts. For a golden top, broil for 2 minutes instead.
- Let rest for 5 minutes before serving. Garnish with freshly chopped parsley.