Easiest Unstuffed Peppers
A delicious and hassle-free take on traditional stuffed peppers, combining ground meat, rice, and tomatoes in tender bell peppers.
Ingredients
Main Ingredients
- 4 large Bell peppers, halved and seeded
- 1 pound Ground meat (beef, turkey, or chicken)
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Cooked rice (white or brown)
- 1 can Diced tomatoes (14.5 ounces)
- 1 cup Cheese (optional, shredded cheddar, mozzarella, or a blend) Use dairy-free cheese if needed
Seasoning
- Salt, to taste
- Pepper, to taste
- Italian seasoning, to taste
Instructions
Preparation
- In a skillet over medium heat, add a splash of olive oil. Once hot, toss in the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and translucent.
- Add the ground meat to the skillet and cook until browned completely, about 5-7 minutes, breaking it apart with a spatula.
- Stir in the cooked rice, canned diced tomatoes, salt, pepper, and Italian seasoning. Mix everything well and allow the flavors to blend for about 5 minutes on low heat.
- Preheat your oven to 375°F (190°C). Slice your bell peppers in half lengthwise and remove the seeds.
- Fill each bell pepper half with the meat mixture, packing it in generously.
- Sprinkle shredded cheese on top of each filled pepper if desired.
- Place your stuffed bell peppers in a baking dish and bake in the preheated oven for 15-20 minutes.
- Once done, let cool for a couple of minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for 2-3 months. Reheat in the microwave or oven.