Description
A comforting one-pot meal that combines all the flavors of traditional stuffed peppers without the hassle of hollowing them out.
Ingredients
Scale
- 1 lb ground beef
- 1 large yellow onion, diced
- 3 bell peppers (red, yellow, green), diced
- 3 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (8 oz) tomato sauce
- 2 cups low-sodium beef or chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- 1 tsp kosher salt
- ½ cup shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Heat a large skillet over medium-high heat.
- Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5 minutes. Drain excess fat if necessary.
- Add the diced onion and bell peppers. Sauté for 4 to 5 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the rice, diced tomatoes, tomato sauce, and broth. Sprinkle in the oregano, basil, smoked paprika, black pepper, and salt. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes until rice is tender.
- Uncover and sprinkle mozzarella over the top. Let melt for 2 to 3 minutes until bubbly.
- Garnish with chopped parsley before serving hot.
Notes
This dish can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg