Description
This Unstuffed Peppers recipe is an easy, flavorful one-skillet meal featuring ground beef, sausage, rice, and melted cheese. Perfect for a weekday dinner, it combines savory meat, tender bell peppers, and a rich tomato-based sauce with melted cheddar and Monterey Jack cheese.
Ingredients
Units
Scale
Meat and Vegetables
- 0.5 lb ground beef
- 0.5 lb ground sausage
- 1 small yellow onion, diced
- 2 large bell peppers (any color), diced (about 2 cups)
- 3 cloves garlic, minced
Spices and Flavorings
- Salt, to taste
- Black pepper, to taste
- 0.75 teaspoon dried basil
- 0.75 teaspoon dried oregano
- 0.75 teaspoon onion powder
- 0.75 teaspoon chili powder
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
Liquids and Sauces
- 1 (14.5 oz) can diced tomatoes, undrained
- 1.5 cups marinara sauce
- 0.5 cup chicken broth
Other
- 1.5 cups cooked rice (preferably white long grain)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh parsley, for garnish
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit. Measure out all your ingredients before starting to cook for smooth preparation.
- Cook the meat and onions: Season the ground beef with salt and pepper. In a large skillet over medium-high heat, add the ground beef, sausage, and diced onions. Cook for 7 to 10 minutes, stirring and breaking up the meat until browned and fully cooked. Drain off any grease.
- Cook the peppers and spices: Reduce heat to medium, add the diced bell peppers to the skillet and cook for 3 minutes until softened. Stir in the tomato paste, garlic, dried basil, oregano, onion powder, and chili powder. Continue cooking for 2 more minutes, stirring frequently to combine flavors.
- Add tomatoes and seasonings: Pour in the undrained diced tomatoes, brown sugar, Worcestershire sauce, and Dijon mustard. Stir well to mix all ingredients evenly.
- Simmer the sauce: Stir in the marinara sauce and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 5 minutes, stirring occasionally to prevent sticking.
- Add cooked rice and cheese: Mix the cooked rice into the skillet mixture. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top.
- Bake until bubbly: Transfer the skillet to the preheated oven (or an oven-safe baking dish if your skillet is not oven-safe). Bake uncovered for 15 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and serve hot for a comforting and easy meal.
Notes
- Use all ground beef if preferred, but mixing with sausage adds a savory depth; adjust salt accordingly.
- Try different sausage varieties like hot or Italian for varied flavor.
- White long grain rice works best, but substitute any cooked rice or cauliflower rice for low carb options.
- Freshly shred cheese from blocks for better melting and flavor over pre-shredded packaged cheese.
- High-quality marinara sauce greatly improves taste; Rao’s or Carbone are recommended brands.
- Chicken broth adds complexity; though it seems counterintuitive, it pairs well with the beef.
- Cooking rice in chicken broth instead of water enhances flavor: boil broth, add rice, simmer covered for 15 minutes, then fluff.
- Make ahead: Prepare meat mixture and shred cheese up to 2 days in advance; bake just before serving.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze for up to 3 months. Reheat well.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
