One-Pot Unstuffed Bell Peppers
This one-pot unstuffed bell peppers recipe delivers all the classic stuffed pepper flavors with half the effort. It’s a hearty, high-protein meal made in a single pot—perfect for busy weeknights or easy meal prep.
Ingredients
Method
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add ground beef and cook for 5–6 minutes, breaking it apart until browned. Drain excess fat if needed.
- Sauté the Vegetables: Add diced onion, bell peppers, and garlic. Cook for 4–5 minutes until softened and fragrant. Stir in salt, pepper, paprika, Italian seasoning, and chili flakes.
- Add Rice and Liquid: Stir in uncooked rice, crushed tomatoes, and beef broth. Mix well and bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and cook for 18–20 minutes until rice is tender and liquid is mostly absorbed. Stir once halfway through.
- Melt the Cheese: Sprinkle mozzarella over the top, cover again, and let sit for 2–3 minutes until melted.
- Serve: Remove from heat, garnish with fresh parsley, and serve warm.
Nutrition
Notes
- Stores well for up to 4 days in the fridge
- Reheat with a splash of broth to keep it moist
- Freezes well for up to 2 months
- Swap beef for ground turkey for a leaner option
- Add extra veggies like zucchini or mushrooms for more volume
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