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
Scale
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
