Description
Unstuffed Pepper Bowls are a delicious and healthy twist on traditional stuffed peppers featuring a savory mixture of ground beef, bell peppers, tomatoes, and herbs served over fluffy cooked rice, topped with melted cheddar and Monterey Jack cheese. This comforting casserole is easy to prepare and perfect for a family dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
Tomato Base
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Protein and Grains
- 1 pound ground beef (or turkey, or vegetarian substitute)
- 1 cup uncooked long-grain rice
- 2 cups beef broth
Cheeses and Garnish
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh parsley, for garnish (optional)
Other
- Olive oil (1 tablespoon for cooking)
Instructions
- Sauté Onions: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook until softened, about 5 minutes.
- Add Garlic and Bell Peppers: Stir in the minced garlic and chopped green and red bell peppers. Cook for 5-7 minutes until the vegetables are tender-crisp.
- Cook Ground Beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through. Drain off any excess grease.
- Add Tomato Ingredients and Seasonings: Stir in the crushed tomatoes, tomato sauce, and undrained diced tomatoes. Add dried oregano, dried basil, salt, black pepper, and red pepper flakes if using. Mix thoroughly to combine.
- Simmer Sauce: Bring the sauce to a simmer, then reduce heat to low. Cover and let it simmer gently for 15 minutes to develop flavors.
- Cook Rice: While the sauce simmers, combine the uncooked long-grain rice and beef broth in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, until the rice is tender and liquid is absorbed. Fluff with a fork.
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly grease a baking dish or individual ramekins.
- Layer Rice: Evenly divide the cooked rice into the prepared baking dish or ramekins.
- Add Meat and Sauce: Spoon the meat and tomato sauce mixture over the rice layer.
- Add Cheese: Sprinkle shredded cheddar and Monterey Jack cheese evenly over the top.
- Bake: Place in the preheated oven and bake for 20-25 minutes, until the cheese has melted, is bubbly, and slightly browned.
- Serve: Let the dish cool for a few minutes before serving. Garnish with chopped fresh parsley if desired and serve hot.
Notes
- You can substitute ground beef with ground turkey or a vegetarian meat substitute for a lighter or meat-free option.
- For extra flavor, use homemade beef broth or low-sodium broth to control salt content.
- This recipe can be prepared in individual ramekins for a personalized serving presentation.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Optional red pepper flakes add a mild heat; omit if you prefer a milder dish.
