Description
This Unstuffed Peppers recipe is an easy, flavorful skillet meal combining ground beef, sausage, bell peppers, rice, and melted cheese. Ready in just one hour, it's perfect for a comforting weekday dinner that the whole family will enjoy.
Ingredients
Units
Scale
Meat and Vegetables
- 0.5 lb ground beef
- 0.5 lb ground sausage
- 1 small yellow onion, diced
- 2 large bell peppers (any color), diced (about 2 cups)
- 3 cloves garlic, minced
Spices and Sauces
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 0.75 teaspoon dried basil
- 0.75 teaspoon dried oregano
- 0.75 teaspoon onion powder
- 0.75 teaspoon chili powder
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1.5 cups marinara sauce
- 0.5 cup chicken broth
Rice and Cheese
- 1.5 cups cooked rice (preferably white long grain)
- 1 cup cheddar cheese, shredded
- 1 cup Monterey jack cheese, shredded
Garnish
- Fresh parsley, to garnish
Instructions
- Preheat Oven: Preheat your oven to 375° F and measure out all the ingredients before starting the cooking process.
- Cook Meat and Onions: Season the ground beef with salt and pepper. In a large skillet over medium-high heat, add the ground beef, sausage, and diced onion. Cook and crumble for 7-10 minutes until the meat is browned and cooked through. Drain excess grease from the skillet.
- Add Bell Peppers and Spices: Lower heat to medium and add the diced bell peppers to the skillet. Cook for 3 minutes to soften. Then add tomato paste, minced garlic, dried basil, oregano, onion powder, and chili powder. Stir continuously and cook for 2 more minutes to blend flavors.
- Add Tomatoes and Sauces: Stir in the undrained diced tomatoes, brown sugar, Worcestershire sauce, and Dijon mustard until well combined.
- Simmer Mixture: Add marinara sauce and chicken broth. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 5 minutes, stirring occasionally to prevent sticking.
- Incorporate Rice and Cheese: Stir in the cooked rice evenly. Top the skillet mixture with the shredded cheddar and Monterey jack cheeses.
- Bake in Oven: Place the oven-safe skillet or transfer the mixture into an oven-safe baking dish. Bake uncovered for 15 minutes until the cheese melts and bubbles.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve hot for a delicious, comforting meal.
Notes
- Meat: You can use all ground beef for convenience, but combining beef and sausage provides a more savory and complex flavor. Adjust salt accordingly if omitting sausage.
- Sausage: Jimmy Dean regular sausage is recommended, but hot, mild, or sweet Italian sausage works well too.
- Rice: White long grain rice is preferred. You can substitute with other rice varieties or cauliflower rice for a lower carb option.
- Cheese: Shredded cheese from a block melts and tastes better than pre-shredded. Try extra sharp cheddar and Monterey jack or substitute with low moisture mozzarella.
- Marinara Sauce: Use a high-quality marinara like Rao's or Carbone for best flavor.
- Chicken Broth: Adds a pleasant depth of flavor that contrasts nicely with the beef.
- Cooking Rice: For more flavor, steam rice in chicken broth instead of water.
- Make Ahead: Prepare meat mixture and shredded cheese separately up to 2 days in advance. Bake covered for 18 minutes and uncovered for 15 minutes when ready to serve.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 70 mg
