Susan Stuffed Bell Peppers Unstuffed
Say goodbye to the hassle of stuffing bell peppers with this irresistibly simple and flavorful recipe, *Susan Stuffed Bell Peppers Unstuffed*! Perfect for busy weeknights, this deconstructed version delivers all the comforting flavors of traditional stuffed peppers in just one skillet. Featuring tender ground beef (or turkey), a medley of diced red and green bell peppers, savory tomato sauce, and fluffy cooked white rice, this dish is seasoned to perfection with Italian seasoning, garlic, and a dash of Worcestershire sauce. As the grand finale, a generous layer of melty cheddar or mozzarella cheese ties it all together. Ready in just 35 minutes from start to finish, this easy one-pan meal is a hearty crowd-pleaser that’s perfect for quick dinners or meal prep. Top with fresh parsley for a burst of color and freshness, and serve warm for ultimate comfort food vibes. Keywords: stuffed bell peppers unstuffed, easy skillet recipe, one-pan dinners, quick comfort food, deconstructed stuffed peppers.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef (or turkey)
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 small Onion, diced
- 3 Garlic cloves, minced
- 1 can Canned diced tomatoes (14.5 oz)
- 1 can Tomato sauce (8 oz)
- 2 cups Cooked white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheese (cheddar, mozzarella, or a mix)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add ground beef (or turkey) and cook until browned, breaking it apart with a spoon. Drain any excess fat, if needed.
Add diced red and green bell peppers, diced onion, and minced garlic to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables soften.
Stir in the canned diced tomatoes (with their juice) and tomato sauce. Mix well.
Add cooked white rice, Worcestershire sauce, Italian seasoning, salt, and black pepper. Stir to combine and let the mixture simmer for 5 minutes to blend the flavors.
Reduce the heat to low and sprinkle shredded cheese evenly over the mixture. Cover the skillet and let it cook for 3-5 minutes, or until the cheese is melted.
Remove from heat, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 18.0 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 914 mg | 70% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1240 mg | 26% | |
*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.
