Stuffed bell peppers are awesome, but I always find them slightly awkward or difficult to eat. Can’t I just throw the ingredients in a bowl and eat it with a fork?! (I feel that way about a lot of food, TBH). So that’s what I ended up doing! These super simple unstuffed bell peppers are cooked in one skillet to make your (my) life super easy and delicious. #yesplease
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Can I Use Cauliflower Rice Instead of White Rice?
Unfortunately, you can not swap out cauliflower rice for the white rice in this recipe. Cauliflower rice releases liquid as it cooks, whereas white rice absorbs it, so you’ll end up with a stuffed bell pepper soup. :) But hey, that actually doesn’t sound so bad! You can also try using cauli rice and skipping the broth, but you’ll be missing a lot of flavor with that option.
Can I Freeze Unstuffed Bell Peppers?
Yes, this recipe freezes great! Make sure to divide the skillet into single serving portions just after cooking, and chill them completely in the refrigerator before transferring to the freezer. Once frozen, they’ll keep in the freezer for about three months and can be reheated in the microwave straight from the freezer (use the defrost setting first, then high until heated through).
Tips for Making One-Pot Rice Dishes
Even cooking plain rice on the stovetop can be a bit challenging for some folks, and when you add in other ingredients it can end up a little more tricky. To make sure your rice cooks thoroughly and evenly, keep these things in mind:
- Cookware: A really good quality (thick and heavy) skillet is really important for making this recipe work correctly. Heavy cookware conducts heat really evenly so the sides of your skillet will cook at the same rate as the part that is right above the flame. If it’s a thin skillet, it might scorch right in the center and leave the outer edges uncooked. If you don’t have a good skillet, a dutch oven or heavy soup pot would also work well.
- Heat level: Another key to cooking rice is making sure the water in the pot (or skillet) is simmering the whole time, but the heat is not so high that it burns on the bottom. So once you’ve got everything in the pot and have already brought everything up to a boil, turn the heat down to the lowest setting that still maintains a light simmer. Since this can vary from stove to stove and the type of cookware you’re using, you’ll need to adjust this based on what you’re hearing and seeing in the pot. Once you get the hang of it, though, it will be easy!
- Use a burner close in size to the bottom of your pot or skillet. If you’re using a wide bottomed pot or skillet over a very small burner, the outside edges of your pot or skillet may not receive enough heat to simmer and cook the rice through.
Love skillet meals? Check out my Chorizo Sweet Potato Skillet, Creamy Chicken and Rice Skillet, or One Pot Teriyaki Chicken and Rice.
Unstuffed Bell Peppers
Servings 6 1 ⅓ cups eachIngredients
- 1 clove garlic ($0.08)
- 1 yellow onion ($0.32)
- 2 bell peppers ($1.53)
- 1 Tbsp olive oil ($0.16)
- 1/2 lb. ground beef ($2.85)
- 1 15oz. can diced tomatoes ($1.00)
- 1 cup long grain white rice (uncooked) ($0.62)
- 1 tsp dried basil ($0.10)
- 1 tsp dried oregano ($0.10)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1.5 cups beef broth ($0.07)
- 1 8oz. can tomato sauce ($0.26)
- 1 tsp Worcestershire sauce ($0.01)
- 1 cup shredded mozzarella ($0.85)
- 1 Tbsp chopped parsley (optional garnish) ($0.05)
Instructions
- Mince the garlic and dice the onion and bell pepper.
- Add the olive oil and ground beef to a deep skillet. Cook the beef over medium heat until it is fully browned.
- Add the diced onion, bell pepper, minced garlic, basil, oregano, and pepper to the skillet. Continue to cook and stir until the onions are soft.
- Next, add the diced tomatoes (with juices), uncooked rice, and beef broth. Give everything a brief stir to combine.
- Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, lid still in place, for another five minutes.
- While the pot is simmering, combine the tomato sauce and Worcestershire sauce.
- Once the rice has rested for 5 minutes, remove the lid and fluff it with a fork, gently folding the ingredients back together (peppers and tomatoes may float to the top while it simmers).
- Pour the prepared tomato sauce over top, then sprinkled the shredded mozzarella over the sauce. Place the lid back on top and let the heat from the skillet melt the mozzarella. Once melted, sprinkle a little chopped parsley on top and serve.
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Equipment
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Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Unstuffed Bell Peppers – Step by Step Photos
Mince one clove of garlic and dice a yellow onion and bell pepper. Add ½ lb. ground beef to a deep skillet with 1 Tbsp olive oil. Cook the ground beef over medium heat until it has fully browned. Add the diced bell pepper, onion, garlic, 1 tsp dried basil, 1 tsp dried oregano, and about ¼ tsp freshly ground pepper to the skillet. Continue to cook and stir until the onions are soft.
Next, add one 15oz. can of diced tomatoes (with juices), 1 cup uncooked long grain white rice, and 1.5 cups beef broth to the skillet.
Give everything a brief stir to combine. Place a lid on the skillet, turn the heat up to medium-high and allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, lid still in place, for an additional 5 minutes.
While the rice is simmering, prepare the tomato sauce. Combine one 8oz. can of tomato sauce with 1 tsp Worcestershire sauce. Set the sauce aside.
After the rice has rested for five minutes, remove the lid and fluff it with a fork, gently folding the tomatoes and peppers back into the rice.
Pour the prepared tomato sauce over the rice in the skillet, then top with 1 cup shredded mozzarella. Place the lid back on the skillet and let the residual heat melt the cheese.
Top with chopped parsley, if desired, and serve!
This is a 5 stars for me and my husband. So yummy especially on a cool day. It hit the spot. The flavors are amazing and the recipe is simple. The only thing I changed was I used 1 pound hamburger instead of half pound. Will make again.
I love this recipe and have had it several times. Tonight I made it in the instant pot and just added, maybe a quarter cup more broth. Cooked it for five minutes on manual and let it rest for 10 before releasing any steam.
This is one of my favorite recipes. But I just made it for the first time as a single woman not thinking about the fact that it makes 6 servings :’)
Can this be frozen??
I think you should be able to freeze this one just fine!
I’m surprised this has such good reviews, as this was a total disappointment for us. Very bland, odd texture for the rice. Wouldn’t make again.
We love this recipe but I always end up having to go back and add more beef broth for cooking the rice. I’ve found an extra cup and me fighting the strong urge to stir helps! Also a great use for our extra garden zucchini! I threw a small one in with my peppers and onion, delicious.
If cooking the rice separate, do I reduce the beef broth?
Nope, keep the beef broth the same!
My daughter and I love this recipe! I made a couple of small changes. I used one pound of ground turkey instead of beef, I doubled the oregano, basil and pepper, and I used Jasmine rice. I also simmered it for about 18 minutes, then let it rest for about 10 minutes before fluffing the rice and topping it with the tomato/Worcestershire sauce and cheese. This will most definitely be in my regular rotation of meals.
Our pan situation isn’t great here so we will brown the meat and soften the onions and peppers then add everything to our instant pot on the rice setting. Has worked out well so far
Rice didn’t cook. No dinner tonight. :/
I misread the oregano and basil measurements as “1 tbsp” the first time I made this and it was DELICIOUS. The second time, I realized my mistake and made it with 1tsp and felt it was severely lacking. So now I make it with 1 tbsp of each and 1 tbsp of Worcestershire sauce. I’ve made it once a week for the last month lol. I also use 1 pound of ground Turkey and use petite diced tomatoes with green chilis (that’s all that was available the first time I made it). Love it.
I had some leftover cooked hamburger patties and bell peppers to use up, and this recipe was an excellent use of them. I used basmati rice and I think it needed more liquid than the recipe called for, and also my stove runs hot, so I just kept an eye on it and mixed the pan after about 10 minutes instead of 15. I also was able to use a 15-ounce can of tomato sauce instead of 8 ounces because it could use the extra liquid. I also used soy sauce because I didn’t have Worcestershire. I was surprised it didn’t need any extra salt, and the result was delicious! I omitted the cheese at the end since I was preparing this for meal prep, and I plan to add cotija cheese to each individual serving instead. Thank you! BB never disappoints.