Unstuffed Peppers

If you grew up eating stuffed peppers, you probably remember them as one of those meals that felt a little time consuming to make. Cutting the peppers, stuffing them, baking them… delicious, but not always realistic on a busy weeknight.

That’s exactly why I love this Unstuffed Peppers recipe.

It has all the same flavors you love from traditional stuffed peppers, but everything cooks together in one pot. It’s simple, filling, and balanced with protein, fiber, and carbs to keep you satisfied for hours. The kind of meal that works just as well for a busy Tuesday night as it does for meal prep lunches later in the week.

As a registered dietitian, I’m always encouraging clients to build meals that are balanced and realistic. This recipe does exactly that. You’ve got lean protein from the ground beef, carbohydrates from the rice for energy, and vegetables for fiber and nutrients. No complicated steps, no fancy ingredients, just a solid meal that supports your goals.

If you’re someone who wants meals that taste good, keep you full, and don’t require an hour of prep work, this one is going to be a staple.

Let’s make it.

Ingredients

• 1 pound lean ground beef

• 2 green bell peppers chopped

• 1 small onion chopped

• 1 tablespoon olive oil

• 2 garlic cloves minced

• 1 tablespoon oregano

• 1 ¼ teaspoon salt divided

• ½ teaspoon black pepper

• 2 tablespoons tomato paste

• ½ cup long grain white rice uncooked, rinsed

• 1 (15-ounce) canned diced tomatoes

• ½ cup water

• ½ cup shredded cheddar cheese

• ¼ cup chopped parsley

Directions

• Heat the olive oil in a large pot over medium heat. Add the ground beef, green peppers, onions, garlic, 3 teaspoons oregano, 1 teaspoon salt and pepper. Cook until beef is browned, about 7-10 minutes.

• Add the tomato paste and saute until well combined and fragrant, about 2-3 minutes. Add the rice, diced tomatoes, remaining salt and water and stir to combine. Bring mixture to a boil, then reduce heat to low, cover and simmer for 45 minutes.

• Remove from heat but keep covered for an additional 5-10 minutes. Fluff the rice with a fork to separate.

• Serve in bowls garnished with shredded cheddar cheese and parsley.

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