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One Pan UnStuffed Peppers

One Pan UnStuffed Peppers

45 MIN

Like Unstuffed Cabbage Rolls, One Pan UnStuffed Peppers likely won’t win any beauty contests, but the end result? A quick and flavorful one pan dinner that delivers in well under an hour, or less if you prep the veg in advance. All the flavor of a classic without the work.

White vs Brown Rice

This recipe calls for white rice for logistical reasons – cook time! White rice cooks in about half the time as brown rice.

There is nothing “bad” about white rice. On paper it contains less fiber, minerals, and vitamins than brown, but the differences are nominal. Pairing white rice with vegetables and protein provides a satisfying, and oftentimes quick, meal. Don’t write it off, especially for weeknight cooking!

 

Ingredients
  • 1 lb ground sirloin
  • 1/2 medium onion, diced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 T minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 14.5 oz can diced tomatoes
  • 2 cups beef stock
  • 1 cup uncooked white rice
Directions

In a large, heavy-bottomed skillet, brown and crumble beef over medium heat until almost cooked through. Season with 1/2 tsp Kosher salt. Add onion and bell peppers and saute for 10 minutes (you can cover at this point to soften the peppers more quickly).

To the pan, add garlic and dried herbs and cook for 30 seconds. Add tomatoes and beef stock and bring to a simmer. Check for seasoning and add additional Kosher salt if needed. Stir in rice, cover, and simmer over MED-LOW for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes more. Check for seasoning and serve.

Meal Prep Tips

Chop the onion and slice the peppers up to 4 days in advance. Keep them covered in an airtight container in the fridge.

1 comment on “One Pan UnStuffed Peppers

  1. I haven’t eaten lunch yet (the day caught up with me) and this looks incredible! It’s making my stomach growl. Must try this!

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