Unstuffed Bell Peppers

Unstuffed bell peppers are a tasty and delicious main course option for a creative meal. Try out this flavorful and easy-to-make dish that will satisfy your taste buds.

Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 1 tbsp olive oil
 1 clove garlic
 1 medium onion
 ½ lb ground beef
 2 medium bell peppers
 15 oz can diced tomatoes
 1 cup uncooked rice
 1 ½ cups beef broth
 8 oz can tomato sauce

1

Mince the garlic and dice the onion and bell peppers. In a heavy skillet,
sauté the garlic and onion in olive oil over medium heat until soft and
transparent (2-3 minutes). Add the ground beef and cook until fully brown (5
minutes). Lastly, add the diced bell pepper to the skillet and continue to
sauté until they are slightly soft (3-5 minutes).

2

Add the diced tomatoes and their juices to the skillet along with the
uncooked rice and some pepper. Stir the ingredients in the skillet well.

3

Add 1.5 cups of beef broth to the skillet and stir to combine. Place the lid on
the skillet, turn the heat up to high, and allow the mixture to come up to a
full boil. Once it reaches a boil, turn the heat down to low and let it simmer
for 30 minutes.

4

After 30 minutes, remove the lid, and check to see if the rice is tender and
most of the liquid has been absorbed. If the rice is still a bit crunchy,
return the lid and allow it to continue to cook for 10 minutes more.

5

Once the rice is tender, fluff the mixture with a fork. Pour the tomato sauce
over the skillet and serve.

Ingredients

 1 tbsp olive oil
 1 clove garlic
 1 medium onion
 ½ lb ground beef
 2 medium bell peppers
 15 oz can diced tomatoes
 1 cup uncooked rice
 1 ½ cups beef broth
 8 oz can tomato sauce

Directions

1

Mince the garlic and dice the onion and bell peppers. In a heavy skillet,
sauté the garlic and onion in olive oil over medium heat until soft and
transparent (2-3 minutes). Add the ground beef and cook until fully brown (5
minutes). Lastly, add the diced bell pepper to the skillet and continue to
sauté until they are slightly soft (3-5 minutes).

2

Add the diced tomatoes and their juices to the skillet along with the
uncooked rice and some pepper. Stir the ingredients in the skillet well.

3

Add 1.5 cups of beef broth to the skillet and stir to combine. Place the lid on
the skillet, turn the heat up to high, and allow the mixture to come up to a
full boil. Once it reaches a boil, turn the heat down to low and let it simmer
for 30 minutes.

4

After 30 minutes, remove the lid, and check to see if the rice is tender and
most of the liquid has been absorbed. If the rice is still a bit crunchy,
return the lid and allow it to continue to cook for 10 minutes more.

5

Once the rice is tender, fluff the mixture with a fork. Pour the tomato sauce
over the skillet and serve.

Notes

Unstuffed Bell Peppers