Description

This Deconstructed Stuffed Peppers recipe offers a comforting and easy-to-make meal that captures all the flavors of traditional stuffed peppers without the fuss of stuffing and baking individual peppers. Ground beef, aromatic herbs, tender rice, and sweet bell peppers are simmered together in a savory tomato and beef broth sauce, then finished with melted mozzarella cheese for a rich, satisfying dinner everyone will love.

Ingredients

Main Ingredients

1 tablespoon olive oil
1 lb ground beef
½ cup diced onion
1 tablespoon minced garlic
3 cups diced red bell pepper (orange or yellow work too!)
2 cup low sodium beef broth
15 oz can tomato sauce
1 cup dry white rice
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon black pepper
1 cup shredded mozzarella cheese

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Instructions

Heat the Oil and Brown the Beef: In a large sauté pan, heat the olive oil over medium-high heat. Add the ground beef and cook for about 10 minutes, breaking it up with a spatula until it is browned and cooked through.
Sauté Onions and Garlic: Add the diced onions and minced garlic to the browned beef. Continue to sauté for 3 minutes until the onions become translucent and the mixture is fragrant.
Add Vegetables, Broth, Tomato Sauce, and Rice: Stir in the diced bell peppers, low sodium beef broth, tomato sauce, dry white rice, dried basil, oregano, parsley, and black pepper. Mix everything together thoroughly to combine.
Bring to Boil and Simmer: Cover the pan and bring the mixture to a boil, which takes about 5 minutes. Once boiling, reduce the heat to medium, keep the pan covered, and cook for 20-25 minutes.
Cook Until Rice is Tender: During cooking, stir every few minutes to prevent sticking and ensure even cooking. Continue until nearly all the liquid is absorbed and the rice is tender.
Add Cheese and Melt: Sprinkle shredded mozzarella cheese on top of the cooked mixture. Cover the pan again and lower the heat to low until the cheese melts, creating a deliciously gooey topping.

Notes

Use low sodium beef broth to control salt levels.
The recipe allows flexibility with bell pepper colors—red, orange, or yellow all work well.
If preferred, substitute ground turkey or chicken for a leaner option.
Stirring regularly prevents the rice from sticking to the bottom of the pan.
For a vegetarian version, replace ground beef with a plant-based meat alternative and use vegetable broth.