There’s something oddly satisfying about the sizzle of a skillet on a weekday evening. I remember the first time I stumbled upon this unstuffed bell pepper recipe—it was like finding a hidden gem in my cluttered kitchen. It’s a symphony of flavors with each bite—a comforting mix of savory beef, tender rice, and sweet peppers that somehow makes the chaos of the day melt away.
Steps
- Mince the garlic, and dice the onion and bell peppers. In a deep skillet, heat olive oil over medium heat and add the ground beef. Cook until the beef is fully browned.
- Add the diced onion, bell pepper, minced garlic, basil, oregano, and black pepper to the skillet. Stir and cook until the onions soften, then mix in the diced tomatoes with their juices, uncooked rice, and beef broth.
- Stir the ingredients briefly to combine, then cover the skillet with a lid. Increase the heat to medium-high to bring the broth to a boil, then lower the heat to let it simmer for 15 minutes. Turn off the heat and allow it to rest with the lid on for an additional five minutes.
- While the rice is cooking, mix the tomato sauce with Worcestershire sauce in a small bowl. Once the rice has rested, uncover the skillet and fluff the contents with a fork, gently mixing the tomatoes and peppers back into the rice.
- Pour the prepared tomato sauce over the rice mixture, and sprinkle with shredded mozzarella. Replace the lid and let the remaining heat melt the cheese. Garnish with chopped parsley if desired, and serve.
Ingredients
- 1 clove garlic, minced
- 1 yellow onion, diced
- 2 bell peppers, diced
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1 (15 oz) can diced tomatoes, with juices
- 1 cup long grain white rice, uncooked
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly cracked black pepper
- 1.5 cups beef broth
- 1 (8 oz) can tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped parsley (optional, for garnish)
Nutritional Values
Calories: 2564 kcal | Carbohydrates: 284.4 g | Protein: 126 g | Fat: 102.2 g | Sodium: 3877.9 mg | Fiber: 23.3 g
FAQ
- Can I substitute cauliflower rice for white rice in this recipe?
- Unfortunately, swapping cauliflower rice for white rice is not recommended in this recipe. Cauliflower rice releases moisture while cooking, which could result in a soupy texture. However, you might experiment by eliminating the broth, though this may reduce the dish’s flavor.
- Is it possible to freeze the unstuffed bell peppers?
- Yes, this dish can be frozen successfully. Divide the cooked meal into single servings, chill them fully in the refrigerator, then transfer to the freezer. They can last up to three months and can be reheated directly from frozen in the microwave. Start with the defrost setting, then heat on high until warmed through.
- What cookware is best for making one-pot rice dishes?
- A thick, heavy skillet is ideal for this recipe, as it ensures even heat distribution. If you don’t have a suitable skillet, a Dutch oven or a heavy soup pot can also work well.
- How should I adjust the heat when cooking rice in a skillet?
- After bringing the broth to a boil, reduce the heat to the lowest setting that maintains a light simmer. Since stovetops and cookware can vary, you may need to adjust the heat based on your observations. The goal is to avoid burning the rice while ensuring it cooks evenly.
- Can I use a different type of cheese instead of mozzarella?
- While mozzarella is recommended for its melting properties, you can experiment with other cheeses that melt well, such as cheddar or Monterey Jack, to suit your taste preferences.
Tips
- Use a high-quality, heavy skillet or dutch oven to ensure even cooking and prevent scorching, especially in the center, while making this one-pot dish.
- After bringing the broth to a full boil, reduce the heat to the lowest setting that maintains a gentle simmer to avoid burning the rice and ensure even cooking.
- Choose a burner that matches the size of your skillet or pot’s bottom to ensure even heat distribution, which helps the rice cook thoroughly.
- For best results when freezing, portion the dish into single servings immediately after cooking, allow them to cool completely in the refrigerator, and then transfer to the freezer. Reheat using the microwave’s defrost setting followed by high power.
Equipment
- Heavy-duty deep stainless steel skillet or a Dutch oven (thick and heavy to ensure even cooking).
- Lid for the skillet (if not included with the skillet).
- Can opener (for opening canned diced tomatoes and tomato sauce).
