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
Nutrition
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.
This was great! However due to using my larger skillet(not my usual one pot recipe pot) and my uneven heat on stove my rice didn’t cook like it should of.
Still planning to eat what I made and will definitely trying making the rice separately and mixing in later! This recipe is so easy I can see it becoming a regular of mine
Super easy and yummy! I have a shoddy apartment stove with uneven heat, so I cooked the rice separately in a rice cooker and then tossed it together with the cooked meat and veg. Since I chopped and cooked while the rice cooked, it came together super quickly! Fast, filling, and flavorful — and I bet it will reheat well. Thanks for a new regular rotation meal!
Disappointed because I was really looking forward to this one, but the rice never fully cooked even after multiple rounds of simmering for 15 minutes and letting rest for 5 minutes. I usually avoid one pot rice dishes for this reason but have never had a recipe not turn out well on Budget Bytes so I gave it a chance. Even though I followed the recipe exactly, I have to imagine it was something I did because other reviews seem so positive. If you typically have trouble with one pot rice dishes I’d advise skipping this one or cooking the rice separately which is what I might try in the future.
Flavor was great! But it was just screaming for texture. We ate it with some taco chips to give it some crunch. Wondering what else we could do to add some texture.
Carrots and Celery! They take longer to cook, and always provide a nice crunch
I’ve made this twice now, love the recipe but both times it’s taken at least 45 minutes and it was bubbling along quite nicely!
I made this recipe but I wanted something a bit healthier so I used bulgur instead of rice and also added zucchini so yummy.
We have made this a handful of times now and it’s a family favorite.
We have always made it with ground Italian sausage instead of ground hamburger; however that is the only change to this recipe we have made.
The first time we made it we were at the campground and it was so quick and simple to do even outside!
How do I deal with the tomato sauce and cheese if I’m making this as a freezer meal?
It will be reheated in the microwave at work.
This sounds great! If you wanted to make it with lentils instead of ground beef, would you cook the lentils separately and add towards the end, or add in when you add the rice, with more liquid?
I would go with the first idea. Lentils cook more like pasta than rice — and they don’t absorb as much liquid and likely don’t cook at the same rate. Cooking them separately, draining them, and then adding them toward the end would definitely ensure success. That way, you can also babysit the lentils and make sure they are cooked to your desired level of doneness without affecting the other ingredients.
If you’re interested in developing your own recipe — I totally believe in you! — and try incorporating cooking the lentils with everything else (except the rice, which in both cases I would cook separately instead of the lentils and add at the end). We have a few recipes that you could use as a baseline for the cooking techniques and then adjust the ingredient amounts called for in this recipe to get what you’re looking for!
https://www.budgetbytes.com/lentil-bolognese/
https://www.budgetbytes.com/vegetarian-shepherds-pie/
Good luck! ~ Marion :)
This is a really helpful reply :)
Hi the recipe says 2 bell pepper but then the instructions say “a yellow onion and a bell pepper,” making me rethink maybe does this require only one bell pepper??? I’m excited to eat this though! I put 2 in.
I’ll check with Beth to make sure — but I think it’s a typo! (The first image of the bell pepper in the skillet really looks like 2 peppers!) Plus, since bell peppers are kind of the main ingredient in the dish, I would say you’d want to have two in there as called for in the ingredient list. Thanks for catching that! ~ Marion :)
I make this with cauliflower rice instead of regular – basically, my step 5 is just “add cauliflower rice from frozen and let simmer for 5 minutes” and I don’t add any beef broth at all. It is absolutely delicious!
Whenever I try this, I either undercook most of the rice so it’s still crunchy, or I burn quite a bit of it on the the skillet. What am I doing wrong? I follow everything exactly, except that I usually use a full pound of ground beef instead of a half.
I didn’t create this recipe, but I’ve cooked it several times now since discovering this site. Based on the fact that you say it’s sticking and still not done, I’d say you are either cooking the rice at too high a temperature or you need to add more liquid. Reduce the heat if possible or add an additional 1/4 cup of liquid.
Also it’s worth noting, at least in my personal experience with this and similar recipes, you can cook the rice separately in the beef broth. Sometimes I’ll do this if I plan to have leftovers. 1 cup rice to 1.5 cups of beef broth, cooked on medium high. Once done, fluff and serve with the beef mixture. Try this if you are having issues with the rice being undercooked or burned when cooked with the rest of the ingredients.
Love these! There’s a classic Pittsburgh recipe that makes this into a soup – super cheap and easy stuffed pepper soup.
Made this one in the Instant Pot. Used the Saute function for the meat and veg, then tossed in the other ingredients and cooked with the Rice function. When it was done, I did a 10 minute natural release, topped with the tomato sauce and cheese, then replaced the lid to melt the cheese. It was a big hit in my house, and my husband is now asking me to please make “Pizza Rice” more often. :) I thought it was just a touch bland, so may increase the seasoning next time and/or add some salt. Overall, though, I still enjoyed it. Thanks for another good one, Beth!
Hi did you find it easier in the insta pot? Also I have a pressure cooker instead of insta pot do you think it would be okay it that?
Hi! Would swapping out ground beef for black beans be okay for this recipe?
Beans would be a great swap for beef, but you should use canned, drained beans or pre-cooked and drained beans. You shouldn’t add them at the beginning of the recipe, like you would the beef. Sweat the onions until they are softened along with the other ingredients and add the tomatoes and the drained black beans at the same time. Let us know how it turns out! XOXO
I did this, it turned out really well. I used the equivalent of about a can of black beans (I cook my own in the slow cooker and freeze in small containers).
I’m trying to stay away from white rice and have only brown rices on hand… could I modify this recipe to make brown rice work? If so, how?
It might be tricky, as brown rice takes about double the time to cook than white rice, which would overcook your other ingredients. If you can find parboiled brown rice I would try that. If not, prep your veg and meat as per instructions and set aside in a separate bowl. In the same pot you made the veggies in, use 2 cups of broth for 1 cup brown rice, and stir in your veggies and other ingredients about 15 minutes in. XOXO
Loved this! Great depth of flavor. I think I added too much olive oil, next time I make it I will be sure to drain the meat once its browned.
This was so good! I and my wife live in Japan and she really liked this recipe. She had never had stuffed bell peppers before and we don’t have an oven big enough for me to try making them in. This is a great if not better alternative to regular stuffed bell peppers.
I’ve made this as written and it was delicious and easy! Some alterations I’ve also tried that have worked well – throwing in about 1/2c frozen corn with the tomatoes, replacing the white rice for a wild rice mix from “rice select” brand, adding median seasoning and topping with Mexican blend cheese. This recipe is very versatile and easy to adapt to personal preference!
Made this for dinner tonight and used drained cauliflower rice. Left out the broth, used shredded Italian cheese blend in addition to mozzarella, and accidentally bought original Ro-Tel diced tomatoes w/green chiles {instead of the mild}, so it has a little kick. Really good! Would definitely make it again!
I was just wondering if I could substitute cauliflower rice and leave out the broth. I assume you reduced the time too since you weren’t cooking the rice either. Thanks!
Any suggestions for using pre-cooked leftover rice? Thank you!
That’s going to be a tough one because the rice in this recipe cooks in broth, seasoning, and all the other ingredients so it soaks up all that flavor as it cooks. I suppose you could cook all the other ingredients separately (minus the broth because there is no rice to soak it up) and then combine it with the cooked rice at the end, but it will definitely turn out differently.
This is delicious and doable! Really loved the flavor and will definitely be making this again soon.
We doubled the recipe, it was amazing!
Hi! I came across this recipe a few years back and my husband and I absolutely loved it! I make it for my girlfriends and friends and they asked me for the recipe. It is delish the only thing different I do is I turn it into a Mexican unstuffed peppers! I add taco seasoning and I use four peppers; red, orange, yellow & green bell peppers!
I top with Mexican shredded cheese and serve with tortilla chips and Mandarin oranges. Sometimes I make a little avocado cut up with tomatoes on top with lime juice, cumin and coarsely ground pepper. It’s delicious! Thank you for the idea!
Easy, one pot, and tastes exactly like a stuffed pepper.
This is probably a stupid question, but do you drain the ground beef once it’s done cooking? Thanks!
That’s up to you. :) If you are using a higher fat content ground beef and have a lot of fat in the pan, some people like to drain it, or you can leave it in for extra richness. If you have a lower fat content ground beef, chances are there won’t be much, if any, fat to drain off.
Thanks! I ended up just taking out a little with a baster. I did somehow mess up the rice – it was definitely not cooked. lol The flavor was great though so I’m going to try again this week!
This was a huge hit. I love stuffed peppers but this was much quicker and had the same great taste.
Amazing, one of my favorite recipes
Wondering if I could do this in my crockpot?
In my experience, rice doesn’t do very well in slow cookers. The heat is too low to cook it properly.
sounds fantastic,, how does it freeze?
This would probably freeze pretty well.
How can I cook this when my rice is already cooked?
Unfortunately, that would require a lot of alterations so I would have to test and reformulate the recipe before offering advice.
can i use brown rice for reducing carbs
Unfortunately, brown rice requires more liquid and a lot longer cooking time, so it’s not well suited for this recipe.
Can I make this in my instapot?
I’ve never tried that, unfortunately, so I don’t know how it would turn out.
I’ve been making this for years. I’m going to make this in the oven, like I would porcupine meatballs.
Would I have to change anything if I leave out the can of diced tomatoes? Like extra tomato sauce or broth? I know it needs the juices but I’m not a fan of solid tomatoes.
Yes, you probably would need to replace some of the liquid that comes with the can of diced tomatoes. I’m not sure exactly how much without testing it, but I would guess maybe around ½ cup?
Absolutely delicious and so easy to make with simple staples from the pantry.
Wonderful and easy weeknight dinner!!
This was delicious! Originally I was going to make this for a potluck but it got canceled due to Covid restrictions. I made it for my family (there were three of us) and we all liked it but were only able to eat about half the batch! That tells me it will be an excellent potluck dish in the future. I didn’t have long grain rice but used Basmati instead.
I made this for dinner this evening and it was a huge hit! I used more ground beef and peppers because my garden is overflowing and marinara sauce instead of plain tomato sauce since that is all I had. So delicious! I already passed the link on to friends and family.
Easy and delicious recipe! I also feel like it would be easy to adapt. I think I may experiment with using beans instead of beef as a vegetarian option and maybe using southwest style spices… Definitely a great recipe either to eat as written or to use as a jumping off point to tweak to your family’s liking!
This was really good. I halved it because there are just two of us but I used the same amount of meat and tomatoes. I used beef better than bouillon with a little extra liquid and let the rice cook for 20 min. I didn’t have tomato sauce so I used tomato paste mixed with water and a little garlic and onion powder.
My rice did not cook properly in the time given.
If your rice didn’t get fully cooked then make sure that:
1. The liquid comes to a full, raging boil before you reduce the heat
2. The pot or pan that you are using is wide (so the food is not too deep and all of it gets heated – if it’s deep then the food at the surface isn’t getting as much heat as the food at the bottom) 3. The burner on your cooktop is adequately sized for the pan – don’t use a too-small burner, you might need to switch to the largest one 4. When you reduce the heat, it might not need to be on the lowest setting. Some cooktops on low are not hot enough, you might need to set it just above the lowest setting
This is great. Making it for the second time tonight. I’m not a huge fan of diced tomatoes so I toss in a tablespoon or two of tomato paste toward the end of the veggies cooking, add half a 15 oz can of tomato sauce and increase the broth a bit to compensate for the lost liquid from the diced tomatoes. I use the rest of the can to doctor with the Worcestershire sauce and add on the top at the end.
Definitely made me contemplate how to use this technique as a base for other dishes.
Thanks.
This is the third recipe I’ve tried from your site. They’ve all been simple and delish.
I used this recipe as a jumping off point and tweaked to my liking. This will be one of my regular dinner and freezer meal go to’s
My tweeks: I cut peppers and onions to 3/4” pieces. I used Pace Picante sauce in place of canned tomatoes. I did not top with cheese and tomato sauce. I made today and it was DELICIOUS!
Thank you for sharing this recipe. This was quite the hit! So quick, easy and all in one pot. I made this tonight and my hubs went for seconds. He kept commenting in between various bites just how good it was. Just so yummy!!
This might have been asked before, or it could be a stupid question. But do you wash the rice before adding?
That’s not a stupid question at all. :) Some people prefer to rinse their rice and that’s fine, but it’s not mandatory. Just make sure it’s drained well so as not to throw off the liquid ratios.
One of my roommates can’t eat chopped tomatoes (seed allergy), could I use more tomato sauce in place of the chopped tomatoes?
Yes, that would probably work. :) You may need to increase the broth a smidge, since the juice from the canned tomatoes adds to the liquid amount used to cook the rice, while tomato sauce might not help that much.
Made this with Gardein beefless ground and everything worked well, except it needed a bit more flavor. Any suggestions?
You can try adding some Italian seasoning blend to increase the herbs, and it might just be that you need a touch more salt. Salt really helps amplify flavors and actually helps your tongue distinguish between different flavors, so sometimes that’s all you really need to make the flavors pop. :)
Instead of ground beef I used a pound turkey Italian sausages skinning the membrane and using like ground beef. . Everything else the same. Absolutely delicious.
Hi!! Excited to try this. Can I make it with ground turkey vs ground beef? And maybe brown rice vs white? Just want to make sure it wouldn’t mess up the flavors too much
Ground turkey should work effortlessly, although the brown rice swap won’t work quite as well. The brown rice will change the flavor quite a bit, IMHO, but the larger problem is that it takes more liquid and a much longer cooking time, so you’d have to change multiple other things about the recipe. And if you increase the cooking time, the other ingredients are likely to overcook. :(
So delicious! I added a third pepper and used the Yves brand fake soy meat and it worked great! It did take about 5 minutes longer to cook the rice. Will make again, the sauce topping was key.
This was so good! It made enough for me to pack up the leftovers for several lunches this week!
Can this be made ahead of time then frozen?
Yes, this one should freeze great. :)
This was a hit in our house; kids included. Everything was devoured. This recipe is a keeper. : )
I made this the other night. I really liked it a lot. It was easy to do and great that I wasn’t having to dirty up too many pots/pans in the house. I did find that the cook time needed to be extended from the stated 15 minutes to about 20-25 minutes to fully allow the rice to cook. Other than extend the cook time I followed the recipe as stated, except that I added some salt, garlic powder, onion powder, and oregano to the tomato sauce mixture and also increased the amount of Worcestershire sauce I added to taste, but that is obviously not necessary. It will definitely go into our rotation. Thank you so much for this recipe!
Excellent! Thank you!
Jesus. So good.
I made this on Wednesday for my family of 4 and it was a hit. Everyone enjoyed it and it was so easy! We had leftovers for Thursday lunch and Thursday dinner! The only change I made was using 1 lb beef instead of half. I didn’t double anything else.
Just curious – when you say uncooked rice are you using minute rice or fully uncooked rice? We used uncooked rice like the recipe calls for and it didn’t get anywhere near cooked in 15 minutes, we had to add an additional 30 minutes to cook time to fully cook it. Just a suggestion to maybe be more specific with what type of “uncooked” rice to use. Otherwise the recipe is delicious and we look forward to making it again sometime. 😁
It wasn’t minute rice, just regular long-grain white rice. If it had been minute rice it would have been listed that way. :) If your rice took that long to cook through the issue was probably that the broth was not thoroughly simmering, so the heat may have needed to be increased a bit. Unfortunately, with variations in cookware and stove top heat settings, you sometimes have to adjust a bit from the suggested heat setting to get things just right.
Just scarfed down a bowl of this! Really good! I was out of minced garlic so I added a good bit of onion powder, along with seasoned salt and Tony Chachere’s creole seasoning {I put that stuff in everything}. I also used a whole pound of ground beef because a half-pound just didn’t look like enough. I cooked the it for a good twenty minutes and the rice was still a bit firm. I added shredded Italian cheese blend to the top, since that’s all we had. The family loved it and I’d absolutely make it again. Next time I’ll double it!
Oops, forgot to give it a rating. 5* for sure!
Awesome recipe! I wanted to use the entire 1 lb of ground beef so I doubled the recipe. Wow, it made a LOT. Next time, I was thinking of using 1 lb of ground beef but keep the rest of the ingredients the same proportion. Would using 1 lb of ground beef without doubling the rest be too much? Thank you for the incredible recipes!
Just did that tonight. Just used the pound of meat and left everything else the same. It is perfect.
Same! I increased the beef to 1 lb but kept everything else the same and it was perfect.
I made this last night. It was easy to prepare. I subbed ground Turkey for the beef because that’s what I had on hand. Other than that I followed the recipe exactly. It was excellent. I will definitely be making this again. Thank you!
Made this again. Didn’t have to review twice, but I enjoyed this so much I am! Added some capers in because I love them. I would think if you threw in some artichoke hearts that would be good, too. I am full. I am happy. Thank you, Beth!
WOW – This recipe blew my mind! I love the idea of having “unstuffed” bell peppers. I have cooked stuffed bell peppers(W/ budgetbytes recipe) and loved it, but I honestly have to say this is better. I ended up(too late) discovering that I only had about half of the rice the recipe called for so I substituted with brown rice. Oh well. I also used chicken broth(I didn’t have beef) but it still tasted amazing.
Is there a sub for the worcestershire? I’m not a big fan of the flavor.
Unfortunately, I don’t have a sub, but if you’re not a fan of the flavor you might like it if you just leave it out. :)
Easy tasty comfort food – THANK YOU!
I made this last week and it was great, a much easier take on stuffed peppers! I didn’t have any parsley, but I added a shake or two of Italian seasoning on top which added a nice little extra flavor.
Are you able to sub brown rice for white? Woulf any additional liquid be needed?
Brown rice does require more liquid and a longer cooking time, which may end up overcooking the other ingredients. I’d need to test it first before offering a recommendation.
Great recipe! My kids will not eat regular stuffed peppers. (Something about the pepper being just right there in their face is just too much for them ha). So I only had one green pepper and a 10oz can of tomatoes. I added 2 cups of beef broth and half a can of corn to try and balance out the smaller can of tomatoes. Turned out great, but I did skip the tomato sauce topping. I spread tortilla chips on a large pan, added the unstuffed pepper/ground beef/ rice mix on top and covered with cheese. Oven 400 for 5m. Everyone ate it up bc who doesn’t love nachos. Thanks for another keeper recipe
Loved this! Added some Parmesan cheese along with the mozzarella but otherwise made the recipe as written.
this looks amazing. thanks for giving permission to un-stuff the peppers. lol
AMAZING!
The smells. The taste. WOW!
I just changed up one ingredient- fresh basil instead of dried.
Fresh basil is the best herb on the planet- so I had to use it.
Everything else is perfection!
This dish/recipe might be my new favorite.
Says a lot since Beth has soooo MANY great recipes.
I make mine with half white rice half white quinoa! Mmmm.
This recipe is so delicious and very easy to make. My new favorite go to for work weeks.
can i substitute beef broth with veggie broth?
only because that’s what i currently have in my pantry. if not, i’ll go buy the beef broth :)
Yes, that should also work. :)
Going to try it this weekend as a meal prep. Any other vegetables you would suggest to add?
This is one of my favorite recipes from this site. It always surprises me how much I like it. I have an incredibly difficult time eating things more than a couple days in a row, but I have finished off these leftovers every time. Thanks for revisiting it!
I make something similar but I use Orzo and Chicken Sausage. Our toddler only eats the filling and not the pepper anyway!
“you’ll end up with a stuffed bell pepper soup.”
My late grandmother hated the effort of steaming cabbage to make cabbage rolls, so she turned it into soup – meatballs, shredded cabbage, and a sweet-and-sour tomato broth.
This is one of the first recipes I tried making on my own (and one that turned out, anyway), and it’s one that I keep going back to as a sort of staple dish. I know it’s SUPPOSED to be just like stuffed peppers but I’ve thrown in other additions like corn, mushrooms, etc. with pretty good success. (Mind you, I don’t usually make the tomato sauce topping–cheese is my preference!) Any meal that can be cooked in one pot is good enough for me! I just want to thank you for not only the simple recipes, but also, and most importantly, the PICTURES. For someone who didn’t really know how to cook and wasn’t encouraged to work in the kitchen, actually seeing what to do is a thousand times more helpful than just reading instructions.
Also, for what it’s worth, I’ve made this with brown rice before; I just follow the ratio of water-rice lisred on the package and simmer for the length of time it asks for–usually it’s longer than what white rice would be but it turns out. The last time I tried with brown it actually sort of…gelled? Like the brown rice formed a sort of gravy in the mixture, this may have been because I didn’t rinse the rice beforehand though (having grown up with Minute Rice or prepackaged rice that didn’t call for rinsing, I didn’t realize.) It was pretty good, actually. But yes, for cooking times I think swaps are absolutely possible so long as you follow the correct water-grain ratio and simmer accordingly, it’s just that you might have to wait a bit longer to dig in.
Delicious and was good as stuffed peppers!
Any tips on making this in an slow cooker or pressure cooker?
Hmm, I don’t know off hand. I think it would definitely need some testing to see how it holds up and what the best methods would be.
I have been making this for a few years now and Love it! I add pork sausage and beef together and it tastes just like stuffed peppers without the work or stuffing and without the mushy pepper texture!
Can this be made with brown rice? What would need to be adjusted?
You’d have to change quite a bit, unfortunately, and it would take some testing to figure out the best liquid ratios and cooking times.
My toddler has been super picky lately not eating dinner. This is the first dinner she ate completely in I don’t know how long. This was really good! I didn’t have tomato sauce available so I used some tomato paste and water, also vegetable broth since I had no beef broth. Great recipe, keeping for the book!
I have to say, this is one of my very favorite recipes. Your directions are so clear that it always tastes yummy when I make this. I do have one small problem though, I recently went low carb, so rice is now a no-no. I tried this last night with riced cauliflower (and skipped the beef broth step). Texturally it came out just right–cooked it a little shorter time. But the flavor was not quite there–I’m sure it’s because I skipped boiling it for a while in the broth. Do you think putting in a beef bullion cube next time might do the trick or would that overpower the flavor?
Yes, I think that’s a good idea. That will make up for the flavor you lost by leaving out the broth. :)
Brown rice worked fine. My wife and son do not like peppers, but love stuffed peppers with stuffing removed. I doubled the recipe. I substituted 1 pack of 8 oz. Mushrooms and 2 zucchini for peppers and added salt at the end. This was incredible.
I loved this recipe! Super easy and delicious!
I cooked my rice in rice cooker with the broth and then added all in same
Pot !! Voila perfect rice !
My rice keeps burning :( any suggestions?
It’s likely the cookware that you’re using. If the metal is thin you will get hot spots and uneven cooking, which can cause the rice to burn.
unfortunately this was one recipe I was just not a fan of. Don’t get me wrong it was DE-Licious. however I just had way too much rice to be enjoyable. Also I suck at rice so it was kind of mushy. I seriously love all these recipes though.
Ahh! It tasted good but I had to add more liquid and keep it simmering for 1 hr to get the rice remotely tender. Next time I will cook the rice separate and add it in after!
Can I freeze leftovers?
Yes, these should freeze pretty well. :)
Have you tried this in a crockpot by any chance?
What would you adjust to accommodate brown rice or quinoa’s longer cooking needs? More stock and longer time?
Yes, you would definitely need to adjust the liquid and cooking time for each, but it’s hard to guess without testing it out.
I’m not a big fan of diced tomatoes. Any chance leaving them out of the recipe will ruin or change the dish at all? Will everything cook the same way?
How are you with crushed tomatoes? They’re so fine that it’s almost like sauce. If you can handle that, I’d replace the diced tomatoes with a can of “crushed” tomatoes. That will keep the flavor balance without having chunks of tomatoes. :)
We LOVED this recipe! I added mozzarella cheese after I stirred the tomato sauce through. So yummy & so easy! I also used minute rice so I didn’t have to simmer quite as long. This will definitely be one of my go to recipes now!!!
I made this as directed, but used Chicken Broth, then added Shredded Mozzarella to melt on top. It’s similar to your Southwest Chicken Skillet recipe, which I love and have made quite a few times! Thank you.
i’m annoyed that i didn’t think of this myself. i’ll make it soon.
This looks amazing! However, my boyfriend is super allergic to bell peppers. Do you think I could omit those (or substitute another vegetable) and get a similar flavor?
Hmmm, I think if you left out the bell peppers or substituted them it would completely change the recipe. :( I don’t think there’s an easy substitution here.
Maybe replace the bell pepper with cactus flesh, tomatillos, zucchini, or maybe even bamboo shoots. The flavor won’t be quite the same, but the texture will be similar.
Another fantastic recipe from Beth. Thank you!!! I’m a vegetarian and my husband is most definitely not. But I was able to use vegetarian “beef” crumbles, vegetable better than bouillon, and vegetarian Worcestershire sauce and it turned out great. My husband loved it so much he ate three bowls last night! We also added a little shredded cheddar cheese on top but that’s not 100% needed. This is one of those recipes to keep on hand for when you want something yummy, relatively healthy, and (maybe) most importantly easy.
Yum! This recipe looks so tasty! I don’t have a heavy skillet. Do you think I should cook the rice beforehand?
It won’t turn out quite the same if you do that because the rice won’t be cooking with all the rest of the ingredients and absorbing the flavors.
Thank you so much for this recipe! It is a family favorite. Kid friendly and easy to clean up, what could be better. This week our grocery store had a big sale on those packs of multicolored peppers. To help put them to good use, I started with this recipe as a base, and tweaked it a little to make unstuffed taco peppers.
Thank you so much for this recipe. This is always an absolute favorite at our house! It is kid friendly and there is little clean up. This week our grocery store had a big sale on those multicolored packs of bell peppers, so I stocked up. To help use them all, I took this recipe as a base and tweaked it into unstuffed taco peppers.
I love this recipe and make it all the time! It’s great for dinner and then leftovers for lunch the next day, however I have found I need to adjust the amounts in order to stretch it further. If I want leftovers for the next day, I use a full pound of beef (or turkey, depending on what I have on hand) and 3 bell peppers instead of two. I also REALLY like this with wild rice in place of white rice. Thanks for a great, easy, weeknight meal!
I absolutely love this recipe! It has become a regular meal for us. I appreciate that I only need half a pound of ground beef. This seems so obvious to me now that in certain dishes I can half the ground beef and it doesn’t compromise the dish at all. Why didn’t I think of that! Thanks!
Do you think I could make this with ground turkey and chicken bbroth instead? I happen to l have those handy instead of the beef.
Yes, that should work just fine. :)
This was excellent–absolutely delicious. I did successfully substitute the white rice for quinoa with no other alterations. Yum!!!
This now my official favorite recipe. I have made it six times now, in 3 months. I do use reduced sodium broth and no salt added diced tomatoes with added basil, garlic and oregano (plus what the recipe calls for — this helps with the reduced salt) and skip the worcestershire sauce, but that’s my preference.
I would like to suggest that you do not pour the tomato sauce over the contents of the skillet. It will get all stirred in when you try to dish up the individual servings. Instead pour the sauce over the individual servings [after] dishing them up.
You know when you make something but you have no idea how amazing it’s going to taste? Yea, this is one of those. It’s too good to put into words, you just have to make it yourself..!
I just finished the final green pepper harvest for this year and I wanted a quick recipe to make with a couple of the peppers. I love stuffed green peppers but didn’t want the hassle and work of mixing, cooking and baking needed to make them. I saw this and made it. So glad I did. Great time saver great taste.
Thanks
Any idea on how you would cook this using a crockpot? I’d love to freeze some of this for when our baby gets here.
Made this tonight for my sister and I. Only change I made was to use one red and one orange bell pepper. This was fantastic.My sister had two gigantic bowls of it and just kept raving about how good it was. It’s been added to my regular recipe rotation. Definitely a repeater.
I have see a lot of your recipes and I was wondering why do you add the price? How do you know if I will pay the same as you. I might be able to get it cheaper or I might have to pay more. I really don’t know why you add the price.
You probably won’t pay the same as me because prices vary not only from store to store, but region to region and even day to day. :) I list the prices just as an example so you can see how each ingredient effects the overall cost and can either help or hurt when trying to cook on a budget. Here is a post about how I calculate the prices for each ingredient and recipe.
Can you substitute the rice with cauliflower rice? Would you still need to add the broth?
I’ve never actually cooked with (or eaten) cauliflower rice, but I assume that it doesn’t absorb moisture nearly as much as dry rice, so you’d need to change this up quite a bit to make it work. :(
This was surprisingly flavorful for being so simple. I topped with cheddar, but it really doesn’t need it. However, I would disagree that this serves 6 – I only got 4 reasonable size portions.
Just made this! It turned out amazing! Definitely a recipe keeper!
I love this recipe and we fix it frequently. Tonight I fixed it in my electric pressure cooker and it was even better than usual. (My cheap skillet tends to burn in the the middle with the edges being underdone if I’m not careful). I sautéed the beef and onion, then mixed in the rest of the ingredients except the tomato sauce topping and cooked on my InstantPot’s rice setting (defaulted to 12 minutes on low pressure). Did a 10 minute natural pressure release and topped with tomato sauce mixture. Perfection!
I personally love the texture of this meal. Next time I will try with turkey meat. It was very satisfying. I actually substituted the rice with quinoa. It was very good.
I plan on making this recipe sometime this week, and I was just wondering if I could use instant white rice? Thanks!
Instant rice might require less broth to cook than regular white rice, but I’ve actually never used it, so I’m not sure.
This was awesome. Maybe I don’t measure things so good, but I needed a full 2 cups of broth for this to be right. Otherwise, just about perfect. Thanks!
Just a quick question before I make this – do I need to drain the meat? Sorry if that sounds silly to ask, but I’ve made a dish where I forgot to drain the meat and it was very greasy, so I just want to make sure. My husband and I love stuffed peppers, but he is not a fan of cooked green peppers and usually ends up eating the filling, lol, so this would be perfect :)
That’s not a silly question at all. :) It actually depends on the amount of fat in the beef that you buy. If you buy a very lean ground beef (like 7%), there may not be anything to drain off. Higher fat ground bee (15 or 20%) will have quite a bit of fat left in the skillet after it is browned and you’ll want to drain that off. You can judge for yourself based on how much grease is in the skillet after it’s browned (before adding the bell peppers).
Thank you so much for replying!! I am so trying this tonight! :)
Im sorry to tag along on another comment, but i cant see where to add a comment. Anywho, i took out 1lb of ground beef. Should i double the recipe for this? Im not opposed as i love left overs and freezing them but overall i just want a yummy dish.
Also can i use dry beef bullion (mixed with water ) in lieu of the broth?
Yes, you can use dry bouillon in place of the broth (I actually use Better Than Bouillon paste). You can double this if you have a skillet large enough to hold it. It will freeze well. :)
Made this tonight for dinner.
Instead of using any Diced Tomatoes & or the Tomato Sauce, I just used Ketchup because my husband hates chunky tomatoes. I also used Jasmine Rice instead of white rice as well.
I love stuffed peppers! & this is like even more!
Easier to feed the kiddos & get them to eat a well balanced meal.
Made this last night for supper and it was soooo good!! I only had red and yellow peppers laying about as we prefer them and my husband ate two huge portions! Added it to my recipe book. Your recipes haven’t failed me yet!
I’m a HUGE fan of stuffed bell peppers, but this recipe is UNSTUFFED!!! Unfortunately, I didn’t have any beef broth, but used two cups of chicken broth to stretch the recipe (I LOVE leftovers!). Also, I forgot to purchase canned tomatoes, but I did use fresh tomatoes. I used spaghetti sauce to finish the dish, along with some shredded cheddar cheese (my sister’s suggestion). I absolutely enjoy preparing these dishes from this blog, and best of all, I can prepare a scrumptious meal on a budget. Thank you for this awesome recipe, Beth. :-)
making this now, except I used ground turkey instead of beef. I also didn’t have diced tomatoes so I used a can of Rotel tomatoes with chopped chilies. Also added a 1/2 tsp. of cayenne pepper… I like things with a kick! Also used brown rice instead of white……we’ll see what all these changes does to the recipe. I had to work with what I had on hand!
Amazing as usual Beth, thanks :)
How can I sub fresh tomatoes in this recipes instead of the canned?
I would use about 2 cups of diced tomatoes. You’ll likely need to add more salt to the recipe as well. Canned tomatoes usually contain salt.
Awesome thanks. :)
I love this recipe as I do not have to prepare the meal inside the pepper itself. What I love most is the ease of the recipe with such fantastic results.
It was a delightfully filing meal without busting the bank. How can it get any better than that?
I am so excited to try your recipes, they sounds fantastic. Tonight i am going to prep the chicken taco bowl, but the stuffing muffins sound good to. thank you for sharing.
Very good quick dinner! I didn’t have ground beef, I used some leftover shredded beef (made with your recipe a few weeks ago.) Still worked great. I always have issues with the rice not completely cooking in various recipes, so I just increased the broth to 2 cups and didn’t set a timer. This time the rice was perfect!
Made this tonight and it was awesome! Will be making it again soon for sure.
Another amazing recipe :) Loved this! I cooked it in a big pot and turned out just perfect! Also I didn’t have beef stock so used chicken and is still fine.
At the chance of sounding like an idiot, what exactly is tomato sauce? I live in Denmark and here we have diced tomatoes, pizza and pasta sauce, ketchup, tomato paste and tomato soup but not tomato sauce (yep, im generally a bit handicapped when it comes to some of the ingredients). I thought i’ll just do it myself then and googled it and it seems a bit like pizza sauce from what i could find – would that be a correct assumption?
I have tried a few of your other recipes and they were delicious so i would really like to do this one properly too :)
You’re not an idiot at all! That does happen to be a product that is fairly unique to the U.S. The closest product in texture that you can usually find in other parts of the world is strained tomatoes, although our tomato sauce has a little salt and a couple other very mild spices (it’s not nearly as heavily spiced as pizza sauce). So I’d try to find some strained tomatoes and add some salt and maybe a pinch of garlic or onion powder and you’ll be good.
Second time I’m making this and I’ve used quinoa both times. Adds protein and you don’t have to cook it as long. I use the same amount of everything I just do a cup of quinoa instead of rice. Then I bring to a boil, turn down heat and simmer, covered for 15-20 minutes until quinoa is done. Also, I sprinkle shredded cheddar cheese on the top. Tastes like a healthier version of a Philly cheese steak!
oh, I should add I actually use a pound of ground beef, but everything else is the same amounts as your recipe.
I used instant brown rice in this and reduced the simmer time accordingly. A dollop of Greek yogurt on top really brought it together! This is one of our new favorite dishes!
This is delicious!
I must admit that I was on the phone with my boyfriend while shopping at the grocery store. I accidently bought ground lamb instead of ground beef. Oops. And way more expensive, obviously. But sooooo good!
Either way, throw some shredded cheddar on the whole thing a few minutes before taking it off the heat and this is a perfect comfort dish.
Can I cook this in a pot??
It would probably work in a wide pot, yes. :)
I’ve decided this is a forever recipe and that I’ll probably still be making it 20 years from now.
I just discovered your blog and I am IN LOVE! I’m a “foodie” and I’m so excited to be able to make your yummy recipes and not spend tons of cash on expensive ingredients I’ll only use once. Thank you thank you!!
My husband and I just made this last night and it was awesome! It was easy to make, easy to eat, easy to buy, and easy to pack for lunch the next day. Thank you so much!
This recipe was amazingly delicious and came out perfectly. Great recipe. I am making it for the second time tonight!
I used brown rice with the recipe. I ended up using 2 cups of beef stock for the initial 30 minutes. I then added another two cups of beef stock and let it simmer for another 30 minutes. This recipe turned out so delicious. I didn’t feel like cooking the rice separately so I was committed to figuring out how to do it in the same skillet. Your recipes are always so delicious. Thank you!!!
This was delicious, tastes exactly like a stuffed bell pepper in half the time and effort. This is something my family has always called Spanish rice, never thought of it as an unstuffed bell pepper (but it completely is)! Will totally make again! Love your blog, thanks for all the great recipes!
Beth, my favorite part about your recipes is how flexible they are–both in method and ingredients. I think I switched out every ingredient in this dish, based on what I had in the pantry or my personal preferences, and it still tasted great. Thank you!
I used 10 minute brown rice with only 1 cup water and reduced the cooking time, turned out great,thanks
Just finished the last of this recipe. It gets better with time. Beth, I was thinking about using the same concept, except to make unstuffed cabbage rolls. Any suggestions?
Ooh, yes, you could do that with shredded cabbage!
I made unstuffed cabbage rolls with this method. Instead of using green peppers, I used 1/2 head of 1 inch chopped cabbage. Didn’t use the oregano or basil. I mixed the tomato sauce into the skillet along with 1 T each brown sugar and lemon juice. I love this method!
This was such a good recipe! My whole family gobbled it up. Thanks for another great recipe!
One thing you can do if you don’t want to use white rice because you’re a whole grain fan is to substitute a quicker-cooking whole grain like quinoa or millet. Alternatively, one way to use brown rice is to transfer the meat-veg mixture to a rice cooker, add rice and liquidy ingredients, then enough extra liquid to match the liquid needed for brown rice in your cooker. Bonus: rice cooker will now keep meal warm for hours.
this recipe is right up my alley! I usually eat the stuffing of everything, so I will be making this soon!
This turned out awesome, tastes just like my grandma’s stuffed peppers, but this was WAY easier to make! Grandma always put sauerkraut on top, so I did that with this recipe, and it tasted great.
Been making this for years. It’s always a favorite at our house. A good way to stuff bell peppers is to cut them long ways. Clean out the seeds but leave the stem intact. Lay them on their sides and stuff and cook as usual. Much easier to eat. Great for small eaters too.
Made this myself, sometimes I’ll mix it all together and bake it in the oven. The other dish that I make this way is stuffed cabbage rolls.p, just chop the cabbage and mix with most of these same ingredients. Much easier to make on a work night!
This was one of those times when I looked at one of your recipes and said “Hey! I have everything I need to make that right now!” So I did.
I used ground turkey, brown rice, and skipped the topping because I was out of tomato sauce and cheese, both. I think I would have preferred the cheese, though. I tried precooking the rice a little, but I really needed to do more- it was still a little chewy after 40 minutes.
It was also the first time I used fresh basil and oregano from my little kitchen garden! This was good and flavorful, but I think I would have liked it more with some cheese on top… :)
Made this last night and it was soooo good. It is definitely going in my skillet rotation. I used the diced tomatoes with basil, garlic, and oregano and then added some more seasonings. Great recipe!
This cracked me up because we had stuffed peppers for dinner tonight and the first thing my husband said to me was, “How do I eat it?” Ha! I tried a new quinoa and spinach stuffed recipe since we are vegetarian but it was pretty bland and boring. Oh well, next time I’ll know what to modify.
Hahaha, glad to know I’m not the only one! :D
I love stuffed bell peppers, but they are a bit difficult to eat. This is a fun way to deconstruct and I think it looks just as beautiful too. Can’t wait to put this one on the dinner menu!
I was wondering what changes you would make if you wanted to use brown rice?
Well, it will definitely need more moisture and more cooking time, but it would take some experimenting to find just the right amount of each.
I think next time I would cook the rice almost completely before putting it in, and then reduce the beef broth to compensate. Maybe precook the rice in broth so as not to lose that flavor.
I cook a lot for others….if I froze this, could I just add the tomato and Worcestershire sauces before freezing? Stir it in, or just forget about it?
inga
I would go ahead and add it before freezing.
Thanks, very helpful. Will make it soon.
I just want to know (before I make this for supper) would you put zucchini in this recipe and how would you go about doing that? Thanks :D (looks delish btw)
Hmm, personally I don’t think zucchini would be a good match, but if you wanted to try it anyway, you could dice it up and sauté it at the same time as the bell peppers.
I love this! Do you think this would freeze well??
Yes, rice dishes like this freeze extremely well. :)
Mhmmm this looks DELICIOUS! I love a good stuffed bell pepper, but you’re right, they’re totally difficult to eat. Love that you can easily dig into this dish!
I make a Stuffed Pepper Soup in my slow cooker during the winter. When the peppers are cheap in the summer/fall I stock up, cut them into pieces and freeze. I use half beef broth and half canned tomatoes for the soup broth, add a little chopped celery and load up on the smoked paprika. Add a little sage & thyme. Perfect to come home to on a snowy day.
One secret I have learned about stuffed peppers, is to cut the tops off, de-seed the peppers, and then boil them for about 7 minutes until slightly tender. Then, I stuff them with whatever I want, and then stick them in the oven. That way, they are still tender and easy to eat at the end. You may have already tried this, but thought I would throw it out there in case you hadn’t! Or maybe it’s just like you said, and you prefer the skillet variety, which is good too! Love your site! We cook from it every week.
I’ve always loved eating the stuffing out of stuffed bell peppers but have never like bell peppers. So the other night I made stuffed zucchinis. It was pretty much the same recipe you have above but replacing the peppers with zucchini, of course, and top it all off with feta. Yum!
Thanks for all your recipes! I can’t count how many I’ve tried or taken inspiration from to invent something new.
I have always loved stuffed bell peppers just because I have a thing for food “pockets.” Ravioli, little hand pies, chicken pot pies, you name it and I love it (i.e. eat until my tummy screams stop). NEVERTHELESS, this deconstructed skillet looks very yummy and hey, I could always put it in a pepper in the end ;)
I can’t wait to make this!! Just made the crunchy kale salad for dinner tonight and chicken jambalaya yesterday – no leftovers :-) keep up the great work. Your recipes are amazing!
I don’t have a thick skillet so I wonder how this will go in a crock pot… may have to give that a try and report back! It looks amazing.
Oh, please do report back! That sounds like it would be a great idea (just brown the beef first). I hope it works!
I made it in the crock pot, using ground pork instead of beef (it was what we had) and brown rice. It came out great! I think I cooked it 3 or 4 hours on low. My husband thought it tasted a bit like gumbo (which I really didn’t think it did) so I am going to try a variation using anduoille and okra today. I will probably put in less rice and more liquid. Wish me luck!
I was just surfing through your site when I saw you put up this post, I already have the few ingredients written down that I need to assemble it. I made the chicken and chile enchiladas tonight and also your chocolate pudding recipe. Everything is tasty, everything is respectfully priced.
Thanks!! Keep up the good work.
Awesome! Thanks for sharing that! I didn’t know you could just copy and paste. That makes it SO easy.
Hmm, the copy and paste thing didn’t work for me on that calorie count website. Maybe because of how the ingredients are formatted? Anyway, my problem, not yours – still good to know about that website.
Also, this is probably the BEST thing I’ve made from your site, and that’s saying something. I skipped the beef broth and cooked the rice separately (just for convenience because I made a huge batch according to how much meat I defrosted at once. Only so much stuff would fit in my pots and pans at a time). Also topped it with Parmesan cheese.