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Unstuffed Peppers
Unstuffed Peppers
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Simplify family-favorite stuffed peppers with this quick and flavorful unstuffed peppers recipe.
Ingredients:
  • 3 tablespoons olive oil, divided
  • 2 medium (about 7 ounces each) multicolored bell peppers, cored and cut into 1 to 1 1/2-inch pieces (about 2 cups)
  • 1 1/4 teaspoons kosher salt, divided
  • 1 pound 90/10 lean ground beef
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 (8.5 to 8.8-ounce) package microwavable white rice
  • 1 (15-ounce) can tomato sauce
  • 1/2 cup water
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 4 ounces Monterey Jack cheese, shredded (about 1 cup)
Instructions:
  • Sear the peppers: In a large skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Add the bell peppers, sprinkle with 1/4 teaspoon of salt, and cook until tender-crisp and slightly charred, about 5 to 6 minutes. Remove from heat and set aside in a large bowl.
  • Sear the beef and onions with garlic, black pepper, salt: Heat 1 tablespoon of oil in the skillet over medium-high heat without cleaning it. Add beef, onion, garlic, black pepper, and 1 teaspoon salt. Stir often and break up the beef until browned and fully cooked, about 4 to 5 minutes. No need to drain excess oil.
  • Combine reserved bell peppers, rice, tomato sauce, water, and vinegar with the beef mixture, stirring until well combined. Simmer over medium heat until the sauce thickens, about 5 minutes. Finish by stirring in the parsley.
  • Sprinkle cheese over the hot skillet and cover with a lid to melt it, about 4 minutes. Garnish with parsley and serve. Store any leftovers in the fridge for up to 4 days. Share your feedback with stars and comments below if you enjoyed the recipe!

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