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Unstuffed Peppers Recipe
Ash Tyrrell

Unstuffed Peppers Recipe

I made these Unstuffed Peppers last night, and let me tell you—it was one of the easiest and most satisfying meals I’ve whipped up in a while. I didn’t have to worry about stuffing anything or waiting for peppers to bake.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – helps brown the beef and soften the veggies
  • 1 pound lean ground beef – adds hearty flavor and protein without being greasy
  • 2 medium green bell peppers chopped – use fresh ones for better texture and sweetness
  • 1 medium yellow onion chopped – gives a savory, aromatic base
  • 3 garlic cloves minced – for that deep, signature stuffed pepper flavor
  • 1 teaspoon dried oregano – adds an earthy touch to round out the tomato sauce
  • 1 teaspoon salt – balances and enhances all the flavors
  • ½ teaspoon black pepper – gives just the right kick
  • 2 tablespoons tomato paste – thickens the sauce and adds richness
  • ¾ cup long-grain white rice uncooked – cooks perfectly in the pot and soaks up flavor
  • 1 can 14.5 oz diced tomatoes with juices – adds acidity and makes the sauce chunky
  • 1½ cups water – helps cook the rice while keeping it saucy
  • 1 cup shredded cheddar cheese – melts on top for that gooey comforting finish
  • Fresh parsley chopped – optional, but brightens the dish with color and freshness

Method
 

  1. Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion, bell peppers, and minced garlic. Sauté for about 3 minutes until the veggies begin to soften, then crumble in the ground beef.
  2. Season with salt, pepper, and oregano. Let it all cook together for about 7–10 minutes until the beef is fully browned and the veggies are nice and tender.
  3. Once the beef is cooked through, stir in the tomato paste. It’ll help create a thicker, richer sauce. Mix it well so it coats everything, then pour in the diced tomatoes (with juice) and water.
  4. Stir again to combine everything. The mixture should start smelling amazing at this point!
  5. Stir in the uncooked rice and bring the mixture to a gentle boil. As soon as it boils, reduce the heat to low, cover the pot, and let it simmer for 45 minutes. During this time, the rice will cook slowly and soak up all the delicious tomato and beef flavor.
  6. Once the rice is tender, remove the pot from heat but keep it covered for another 5–10 minutes. This allows the flavors to settle and the rice to finish steaming.
  7. Then, fluff it with a fork, sprinkle cheddar cheese over the top, and let it melt in the residual heat. Finish with a sprinkle of fresh parsley if you like. That’s it—grab a bowl and dig in!

Notes

  • Use fresh ingredients – Especially the peppers and garlic. It makes a noticeable difference.
  • Don’t rush the simmer – The low and slow cook is what gives the rice its perfect texture.
  • Let it rest covered – That extra 5–10 minutes helps everything come together.
  • Cheese is flexible – I’ve tried mozzarella, pepper jack, and even a blend—they all work beautifully.
  • Freeze portions – I make extra and freeze single servings for quick lunches.