Description
A one-pan meal that captures the flavors of stuffed peppers without the hassle of assembly, perfect for chilly evenings.
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, approximately 5 minutes.
- Drain excess fat if necessary.
- Add the diced onion and bell peppers to the skillet.
- Sauté for 4 to 5 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the uncooked rice, diced tomatoes with their juices, tomato sauce, and broth.
- Sprinkle in oregano, basil, smoked paprika, black pepper, and salt.
- Stir thoroughly to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low.
- Cover and simmer for 18 to 20 minutes, or until the rice is tender.
- Uncover the skillet and sprinkle mozzarella evenly over the top.
- Let it melt for 2 to 3 minutes until bubbly.
- Garnish with chopped parsley before serving hot.
Notes
Great for meal prep, this dish makes delicious leftovers and can be customized with various herbs and spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg