Description
This Unstuffed Peppers recipe is an easy and flavorful one-skillet meal featuring ground beef, sausage, rice, bell peppers, and melted cheddar and Monterey Jack cheese. Perfect for a family-friendly weekday dinner, this dish combines savory meat, aromatic spices, and a rich tomato sauce topped with gooey cheese and fresh parsley.
Ingredients
Units
Scale
Meat and Vegetables
- 0.5 lb ground beef
- Salt and pepper to taste
- 0.5 lb ground sausage (such as Jimmy Dean’s regular breakfast sausage or Italian sausage)
- 1 small yellow onion, diced
- 2 large bell peppers (any color), diced (about 2 cups)
- 3 cloves garlic, minced
Seasonings and Sauces
- 2 tablespoons tomato paste
- 0.75 teaspoon dried basil
- 0.75 teaspoon dried oregano
- 0.75 teaspoon onion powder
- 0.75 teaspoon chili powder
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1.5 cups marinara sauce (high quality such as Rao's or Carbone)
- 0.5 cup chicken broth
Other Ingredients
- 1.5 cups cooked white long grain rice (cooked in chicken broth for flavor)
- 1 cup shredded cheddar cheese (preferably shredded from a block, e.g. Cracker Barrel Extra Sharp Cheddar)
- 1 cup shredded Monterey Jack cheese (preferably shredded from a block)
- Fresh parsley, for garnish
Instructions
- Preheat the oven: Preheat your oven to 375° F. Measure out all ingredients before beginning to cook for a smooth process.
- Cook the meat and onions: Season ground beef with salt and pepper. In a large oven-safe skillet over medium-high heat, add the beef, sausage, and diced onion. Cook, stirring and crumbling, for 7-10 minutes until meat is browned and cooked through. Drain excess grease.
- Cook the peppers and spices: Reduce heat to medium. Add diced bell peppers to the skillet and cook for 3 minutes until slightly softened. Stir in tomato paste, minced garlic, dried basil, oregano, onion powder, and chili powder. Cook for another 2 minutes, stirring continuously to combine flavors.
- Add tomato mixture and simmer: Stir in the undrained diced tomatoes, brown sugar, Worcestershire sauce, and Dijon mustard. Mix well. Then add marinara sauce and chicken broth. Bring the mixture to a boil, reduce heat to a simmer, and cook uncovered for 5 minutes, stirring occasionally.
- Combine rice and cheese, then bake: Stir cooked rice into the skillet mixture. Evenly top with shredded cheddar and Monterey Jack cheese. Transfer the skillet to the preheated oven and bake uncovered for 15 minutes, until the cheese is melted and bubbly.
- Garnish and serve: Remove from oven, garnish with fresh parsley, and serve hot. Enjoy your flavorful unstuffed peppers!
Notes
- Use all ground beef instead of the beef and sausage combination for simplicity, but the blend adds extra savory depth.
- Choose your sausage type—mild, hot, or sweet Italian sausage all work well and add different flavor profiles.
- White long grain rice is preferred, but brown rice, other rice types, or cooked cauliflower rice are good substitutes.
- Shredding cheese from blocks rather than using pre-shredded cheese improves melt quality and flavor.
- High-quality marinara sauce elevates the dish; Rao's or Carbone brands are excellent choices.
- Chicken broth adds nice depth of flavor that complements the beef mixture better than beef broth.
- To cook rice for the recipe, use 0.5 cup uncooked rice with 1 cup chicken broth, boiling, then simmering covered on low for 15 minutes until tender.
- For make-ahead meals, prepare the filling and cheese separately. Store airtight for up to 2 days. Bake covered for 18 minutes, then uncovered for 15 minutes when ready to serve.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat well before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg
