This Unstuffed Peppers with Beef, Rice, and Cheddar Recipe is one of those meals that just feels like a warm hug at the end of a busy day. It’s packed with hearty flavors from the ground beef and spices, the comfort of tender rice, and the gooey delight of melted cheddar cheese on top. I love how it brings all the classic stuffed pepper tastes without the hassle of actually stuffing each pepper – talk about a time saver!
You’ll find that this recipe works beautifully for cozy family dinners or even casual weeknight meals when you want something satisfying but straightforward. Plus, it’s flexible enough to tweak with whatever peppers or spices you’ve got on hand. Whenever I make this Unstuffed Peppers with Beef, Rice, and Cheddar Recipe, my family goes crazy for it, and I’m sure you will too!
Why You’ll Love This Recipe
- Simple and Quick: You get all the taste of stuffed peppers without tedious prep or waiting time.
- Deliciously Comforting: The warmed beef, rice, and melted cheddar combo hits all the cozy, savory notes.
- Customizable Flavors: The spice blend lets you nudge the heat and aroma just how you like it.
- Great for Leftovers: It reheats beautifully, making it a perfect make-ahead or meal prep recipe.
Ingredients You’ll Need
This Unstuffed Peppers with Beef, Rice, and Cheddar Recipe shines because each ingredient brings a balance of flavor and texture, creating a hearty, satisfying dish. Using fresh peppers and lean beef makes all the difference in taste and how it holds up after cooking.
- Ground Beef: I always opt for lean beef (around 5%) to avoid excess grease and keep the dish light yet flavorful.
- Chopped Tomatoes: Canned work great and add that lovely tangy, slightly sweet tomato base.
- Beef Stock: Adds depth and richness; homemade or good-quality store-bought both work.
- Long Grain Rice: It holds up well while simmering, so you don’t end up with mushy rice.
- Tomato Puree: A concentrated tomato flavor boost that ties everything together.
- Bell Peppers: I like a mix of colors for visual appeal and a subtle sweetness after frying.
- Onion: Use a medium yellow onion for that sweet and savory base flavor.
- Garlic: Fresh garlic really lifts this dish with its aromatic punch.
- Dried Oregano: Offers an earthy, herbaceous note that pairs beautifully with the spices.
- Smoked Paprika: Gives a subtle smoky depth without overpowering.
- Cumin: Brings warmth and earthiness – a key spice in this recipe.
- Ground Coriander: Light citrus undertones that brighten the dish.
- Chilli Powder: Adjust the heat level according to your taste – I usually go mild so everyone enjoys it.
- Salt and Black Pepper: Season carefully, especially considering how salty your stock might be.
- Mozzarella and Cheddar Cheese: I love using a mix – mozzarella melts beautifully, cheddar adds sharpness.
- Olive Oil: For frying peppers and onion, use just enough to keep things from sticking and help caramelize.
Variations
This recipe invites your creativity – I’ve had fun swapping in different peppers or even adding beans for extra protein. Feel free to make it your own depending on what you love or what you have around.
- Vegetarian Variation: Swap beef for lentils or textured vegetable protein; you’ll still get great texture and flavor.
- Spice It Up: Add fresh chili or a dash more chili powder if you want a bolder kick – my family enjoys a little extra heat.
- Cheese Choices: Try pepper jack or Monterey Jack instead of cheddar for a different melting experience.
- Seasonal Twists: In warmer months, I sometimes throw in fresh diced tomatoes and corn for a fresher feel.
How to Make Unstuffed Peppers with Beef, Rice, and Cheddar Recipe
Step 1: Sauté Your Peppers and Aromatics
Start by heating a little olive oil in a large cast iron skillet over high heat. Toss in your diced peppers and let them char lightly – this gives a beautiful smoky depth that lifts the whole dish. Then, turn the heat down to medium and add the diced onion. Cook until the onion softens and starts to turn translucent, usually around 5 minutes. Add the diced garlic last; sauté just a couple more minutes to wake up its fragrant magic without burning it.
Step 2: Brown the Beef
Now, add your ground beef to the pan. Break it apart with your spoon and fry it until it’s thoroughly browned and no pink remains. This step is crucial for that rich, savory base flavor. If you’re using fattier beef, don’t forget to drain off any excess fat—you want your dish flavorful, not greasy. Once browned, stir in the tomato puree and cook it for a couple minutes to deepen that tomato flavor.
Step 3: Build the Flavor with Liquids and Spices
Pour in your beef stock and chopped tomatoes, stirring everything together. Then add your oregano, smoked paprika, cumin, ground coriander, chili powder, salt, and pepper. This spice combo is what transforms simple ingredients into an irresistibly flavorful dish. Give it a good stir to blend the spices fully into the mixture.
Step 4: Simmer the Rice Until Tender
Stir in the uncooked rice, making sure it’s evenly distributed in the sauce. Lower the heat to maintain a gentle simmer. From here, you’ll want to cook the rice through—usually about 20 minutes—stirring occasionally so it doesn’t stick to the pan. Keep an eye on your liquid level; if the rice starts to soak it up too fast, simply add a splash more stock or water to keep things moist and tender.
Step 5: Melt the Cheese to Finish
Level out the mixture across the skillet, then sprinkle the mozzarella and cheddar evenly over the top. Pop the skillet under a hot grill (broiler) until the cheese is bubbling and beautifully melted. This final touch adds a gooey, savory blanket that brings the dish together perfectly.
Step 6: Garnish and Serve
Once out of the grill, sprinkle over some freshly diced coriander (cilantro) for a bright, herbal contrast. If you like, add diced avocado and a dollop of sour cream on top for a creamy finish. Serve straight from the pan and watch everyone dig in happily!
Pro Tips for Making Unstuffed Peppers with Beef, Rice, and Cheddar Recipe
- Use Lean Ground Beef: I learned the hard way that too much fat can make the dish greasy, so I always recommend low-fat beef and draining excess fat if needed.
- Don’t Skip the Peppers’ Char: That light charring adds unexpected smokiness that really elevates the flavor profile.
- Simmer Gently and Stir Occasionally: This prevents the rice from sticking and ensures even cooking.
- Add Stock Gradually: If you add all the stock at once, you might end up with mushy rice; small increments allow better texture control.
How to Serve Unstuffed Peppers with Beef, Rice, and Cheddar Recipe
Garnishes
My go-to garnishes are fresh coriander and a little diced avocado for creaminess. Sometimes, I add a dollop of sour cream or a squeeze of lime juice for a tangy contrast that brightens the rich flavors.
Side Dishes
This dish stands beautifully on its own but pairs well with a crisp green salad or a side of roasted corn and black beans. For a more filling meal, I sometimes serve it with warm tortillas to scoop it up.
Creative Ways to Present
For a dinner party, I like to serve this in individual oven-safe dishes, topped with cheese and crisped under the grill for each guest. It feels a bit fancy but is super easy and keeps everyone’s portion warm and gooey.
Make Ahead and Storage
Storing Leftovers
I usually let the leftovers cool completely, then seal them airtight in the fridge. They keep well for up to 3 days and taste just as good warmed up again. The rice may absorb more juices overnight, but a quick splash of broth or water when reheating refreshes the texture.
Freezing
This Unstuffed Peppers with Beef, Rice, and Cheddar Recipe freezes really well. I portion it into freezer-safe containers and it keeps for up to 2-3 months. When I’m short on time, this is a lifesaver – just thaw overnight in the fridge before reheating.
Reheating
The microwave is my go-to for quick reheats; cover the dish to trap steam and reheat in short bursts so it warms evenly. If you want melted cheese again, sprinkle a little fresh cheese on top and grill for a couple of minutes. Oven reheating on low heat also works well to maintain texture.
FAQs
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Can I use other types of rice in this Unstuffed Peppers with Beef, Rice, and Cheddar Recipe?
Long grain rice works best because it stays fluffy and retains texture during simmering. If you want to experiment with brown rice or basmati, be aware that cooking times and liquid amounts may need adjustment since brown rice takes longer to cook.
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What if I don’t have a grill or broiler to melt the cheese?
No worries! You can cover the skillet or baking dish with a lid or foil, letting the cheese melt gently on the stove or in a moderate oven. The texture will be slightly different but still delicious.
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Is this recipe spicy?
The heat level depends on the chili powder you use. I usually go for a mild chili powder so it’s spicy but approachable – perfect for family dinners. You can add more or less to suit your taste.
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Can I make this recipe in advance?
Absolutely! It keeps well in the fridge or freezer and reheats beautifully. Just make sure to add fresh garnishes when serving to keep it tasting fresh.
Final Thoughts
This Unstuffed Peppers with Beef, Rice, and Cheddar Recipe holds a special place in my rotation because it’s unfussy, fast, and so comforting. It’s the kind of meal you can pull together with pantry staples yet still feels special when you eat it. I hope you’ll give it a try soon – I’m confident it’ll become a favorite in your kitchen, just like it has in mine!
Print
Unstuffed Peppers with Beef, Rice, and Cheddar Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
Unstuffed Peppers is a flavorful one-pan dish that combines ground beef, vibrant bell peppers, rice, and a blend of spices, topped with melted mozzarella and cheddar cheese. This recipe delivers all the satisfaction of traditional stuffed peppers without the hassle of hollowing out peppers, making it a perfect weeknight meal packed with hearty, comforting flavors.
Ingredients
Unstuffed Peppers
- 1 lb / 500 g Ground Beef (low fat, preferably 5%)
- 1 x 14 oz / 400 g can of Chopped Tomatoes
- 1 1/2 – 1 1/3 cups / 375-400 ml Beef Stock
- 1/2 cup / 100 g Long Grain Rice (uncooked)
- 3 tbsp Tomato Puree (tomato paste in US)
- 3 Peppers, diced into large chunks (bell peppers)
- 1 medium Onion, finely diced
- 3 cloves of Garlic, finely diced
- 2 tsp Dried Oregano
- 1.5 tsp EACH: Smoked Paprika, Cumin
- 1 tsp EACH: Ground Coriander, Chilli Powder (hot or mild, according to spice preference)
- 1/2 tsp EACH: Salt, Black Pepper (adjust salt if stock is salty)
- 1 cup / 100 g Mozzarella Cheese
- 1 cup / 100 g Cheddar Cheese
- Olive Oil, as needed
To Serve
- Finely diced Fresh Coriander / Cilantro
- Diced Avocado (optional)
- Sour Cream (optional)
Instructions
- Char the Peppers: Heat a large cast iron skillet over high heat with a drizzle of olive oil. Add the diced bell peppers and fry until they develop a light char, enhancing their flavor and texture.
- Sauté Onions and Garlic: Reduce the heat to medium and add the finely diced onion to the skillet. Fry until the onion softens and becomes translucent. Then add the minced garlic and cook for an additional two minutes to release its aroma.
- Brown the Beef: Add the ground beef to the skillet and cook, stirring frequently, until fully browned and no longer pink. This step ensures the beef is cooked evenly and any excess fat is rendered.
- Add Tomato Paste and Spices: Stir in the tomato puree and fry for a couple of minutes to deepen the flavor. Next, pour in the beef stock and canned chopped tomatoes. Add dried oregano, smoked paprika, cumin, ground coriander, chilli powder, salt, and black pepper, mixing well to combine the flavors.
- Cook the Rice: Stir in the uncooked long grain rice. Reduce the heat to maintain a gentle simmer and cook, uncovered, for approximately 20 minutes, stirring occasionally to prevent sticking. Add more stock or water gradually if the mixture becomes too dry before the rice is fully cooked.
- Top with Cheese and Grill: Once the rice is tender and the mixture is thickened, smooth the surface using a wooden spoon. Sprinkle mozzarella and cheddar cheese evenly over the top. Place the skillet under a preheated grill on high heat and cook until the cheese melts and becomes golden and bubbly.
- Garnish and Serve: Remove from the grill and sprinkle with freshly chopped coriander or cilantro. Serve hot, optionally accompanied by diced avocado and a dollop of sour cream for extra creaminess and freshness.
Notes
- Substitute for Cast Iron Skillet: If you don’t have a cast iron skillet, use a large oven-safe pan. Alternatively, transfer the cooked mixture into a baking dish, sprinkle with cheese, and grill it. The recipe was tested in a 12″ / 30 cm skillet but fits comfortably in slightly smaller pans.
- Make-Ahead Tips: This dish can be prepared in advance. After cooking, allow it to cool completely, then store tightly covered in the fridge or freezer. Reheat in the microwave until piping hot before serving.
- Ground Beef Selection: Use lean ground beef (5% fat) for a healthier dish and to avoid excess grease. If using fattier beef, drain most of the fat after browning.
- Calorie Information: The nutritional values are estimated for the whole recipe divided by 4 servings, without any additional sides.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
