Inside Out Stuffed Bell Peppers
Discover the comfort of 'Inside Out Stuffed Bell Peppers,' a hearty and flavorful one-pan meal that reinvents the classic stuffed peppers with a simplified twist. This recipe combines all the best parts of stuffed peppers—savory ground beef, tender diced bell peppers, and fluffy rice—mixed into a rich, tomato-based sauce infused with garlic, onion, and Italian spices. Perfect for busy weeknights, this dish comes together in just 45 minutes and can be topped with melty cheddar or mozzarella for an extra indulgent touch. Serve it straight from the skillet, garnished with fresh parsley, for a wholesome dinner that’s as comforting as it is delicious. Packed with protein and vibrant vegetables, this family-friendly recipe is as nutritious as it is easy to make!
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Recipe Information
Ingredients
- 3 large (any color, diced) bell peppers
- 1 pound ground beef
- 1 cup uncooked white rice
- 1 medium (diced) onion
- 2 cloves (minced) garlic
- 14.5 ounces (1 can) diced tomatoes
- 8 ounces (1 can) tomato sauce
- 1 cup chicken or beef broth
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 cup (optional for topping) shredded cheddar or mozzarella cheese
- 2 tablespoons (optional, for garnish) chopped parsley
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and garlic, and sauté until they become fragrant and translucent, about 2–3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess grease, if necessary.
Stir in the diced bell peppers, and cook for another 4–5 minutes until they begin to soften.
Rinse the uncooked rice under cold water and add it to the skillet, stirring to combine.
Pour in the diced tomatoes, tomato sauce, and chicken or beef broth. Add the Italian seasoning, paprika, salt, and black pepper. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 18–20 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Stir occasionally to prevent the rice from sticking to the bottom.
Once cooked, taste and adjust the seasoning as needed.
If desired, sprinkle shredded cheese on top while the skillet is still warm and cover it for 2–3 minutes until the cheese melts.
Garnish with chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
3595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 8866 mg | 385% | |
| Total Carbohydrate | 325.9 g | 119% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 98.9 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1419 mg | 109% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3659 mg | 78% | |
*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.
