Stove Top Unstuffed Green Peppers
Transform your weeknight dinner game with this quick and comforting recipe for Stove Top Unstuffed Green Peppers, a deconstructed take on the classic stuffed pepper dish. Packed with tender ground beef (or turkey for a lighter twist), hearty white or brown rice, and vibrant green bell peppers, this one-pan meal comes together in just 45 minutes. Simmered in a savory blend of diced tomatoes, tomato sauce, and aromatic beef broth, it’s infused with rich Italian seasoning, a hint of paprika, and a touch of garlic for bold, irresistible flavors. Perfectly customizable, this dish can be topped with gooey mozzarella cheese and fresh parsley for an extra layer of indulgence. Whether you’re looking for a quick dinner idea or a crowd-pleasing comfort food, this recipe delivers satisfying flavors without the fuss of stuffing individual peppers. Bonus? It’s all made on the stovetop, making cleanup a breeze!
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground turkey for a lighter option)
- 2 cups Cooked white or brown rice
- 3 large Green bell peppers, diced into bite-sized pieces
- 1 medium Yellow onion, finely chopped
- 14.5 ounces Canned diced tomatoes
- 8 ounces Tomato sauce
- 1 cup Beef broth (or vegetable broth as a substitute)
- 2 cloves Minced garlic
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 teaspoon Italian seasoning
- 1 cup Shredded mozzarella cheese (optional for topping)
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and minced garlic to the pan and sauté for 2-3 minutes until softened and fragrant.
Add the ground beef to the pan, breaking it up with a spatula, and cook for 5-7 minutes until browned and fully cooked. Drain any excess grease if needed.
Stir in the diced green peppers and cook for 3-4 minutes until they begin to soften.
Add the canned diced tomatoes, tomato sauce, and beef broth to the pan. Stir in the salt, black pepper, paprika, and Italian seasoning.
Bring the mixture to a simmer and cover the pan with a lid. Allow it to cook for 10-12 minutes, stirring occasionally, until the peppers are tender.
Stir in the cooked rice and cook for an additional 2-3 minutes until heated through and well combined with the sauce.
Taste and adjust seasoning if needed.
Serve warm, optionally topped with shredded mozzarella cheese and fresh parsley for garnish.
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 5245 mg | 228% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 33.8 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1152 mg | 89% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3497 mg | 74% | |
*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.
