Exploded Un Stuffed Bell Peppers
Transform your weeknight dinner routine with Exploded Un-Stuffed Bell Peppers—a flavorful, one-pan twist on the classic stuffed bell peppers, perfect for busy families. This deconstructed version combines tender ground beef, vibrant bell peppers, aromatic garlic and onion, and perfectly cooked white rice in a rich, herby tomato sauce. Topped with gooey melted mozzarella cheese and a sprinkle of fresh parsley, this dish delivers comforting, cheesy goodness in every bite. With just 15 minutes of prep time and minimal cleanup, it’s a time-saving recipe that doesn’t skimp on flavor. Whether served as-is or paired with crusty bread or a fresh side salad, this hearty skillet meal is sure to become a household favorite. Keywords: one-pan dinner, easy stuffed peppers, skillet meal, ground beef recipe.
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Recipe Information
Ingredients
- 1 pound ground beef
- 3 medium bell peppers
- 1 medium onion
- 3 garlic cloves
- 2 cups cooked white rice
- 14 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash and dice the bell peppers and onion into small bite-sized pieces. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up into smaller pieces with a wooden spoon. This should take about 5-7 minutes.
Remove the ground beef from the skillet and set it aside. In the same skillet, add the diced onion and bell peppers, cooking until softened, about 5 minutes.
Stir in the minced garlic, cooking for 1 minute until fragrant.
Add the cooked ground beef back into the skillet. Stir in the crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, smoked paprika, salt, and black pepper. Mix well to combine.
Lower the heat to medium and let the mixture simmer for 10 minutes, stirring occasionally to allow the flavors to meld together.
Fold the cooked white rice into the skillet, ensuring it is evenly distributed throughout the mixture. Let it heat through for 2-3 minutes.
Sprinkle the shredded mozzarella cheese over the top of the mixture, cover the skillet with a lid, and allow the cheese to melt, about 3-5 minutes.
Remove the skillet from heat and garnish with freshly chopped parsley, if desired.
Serve hot and enjoy this one-pan meal with a side salad or crusty bread, if preferred.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 384 mg | 30% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 882 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
