Description
This easy and flavorful Unstuffed Peppers recipe combines ground beef, sausage, rice, and melted cheese all cooked in a single skillet and finished in the oven. It's a savory, comforting one-pan meal perfect for a family weekday dinner.
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
Seasonings and Sauces
- Salt and pepper, to taste
- 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
- 0.5 cup chicken broth
Carbohydrates and Cheese
- 1.5 cups cooked white long grain rice
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven: Preheat your oven to 375° F. Prepare an oven-safe skillet or plan to transfer the mixture to an oven-safe baking dish later.
- Cook meats and onions: Season the ground beef with salt and pepper. In a large skillet over medium-high heat, add ground beef, sausage, and diced onions. Cook and crumble the meat for 7 to 10 minutes until browned and fully cooked. Drain excess grease.
- Sauté peppers and season: Reduce heat to medium. Add diced bell peppers to the skillet and cook for 3 minutes until softened. Then stir in tomato paste, garlic, dried basil, oregano, onion powder, and chili powder. Cook, stirring continuously, for 2 minutes to blend flavors.
- Add liquids and simmer: Add diced tomatoes with their juice, brown sugar, Worcestershire sauce, and Dijon mustard. Stir well. Then pour in marinara sauce and chicken broth. Bring to a boil, then reduce heat to a simmer. Let it simmer uncovered for 5 minutes, stirring occasionally.
- Combine rice and top with cheese: Stir cooked rice into the skillet mixture until well combined. Spread evenly and top with shredded cheddar and Monterey Jack cheeses.
- Bake until bubbly: Place the skillet or transfer the mixture to a baking dish and bake uncovered in the preheated oven for 15 minutes, or until the cheese is melted and bubbling.
- Garnish and serve: Remove from oven, sprinkle with fresh parsley, and serve hot.
Notes
- Meat: Using a combination of ground beef and sausage adds a savory complexity. You can use only beef if preferred, but adjust salt accordingly.
- Sausage types like mild, hot, or sweet Italian sausage work well as alternatives.
- Rice: White long grain rice is preferred; cooked cauliflower rice can be used for a low-carb option. Cooking rice in chicken broth enhances flavor.
- Cheese: Freshly shredded cheese melts better than pre-shredded. Sharp cheddar and Monterey Jack are excellent choices. Mozzarella can be substituted.
- Marinara Sauce: Use high quality marinara like Rao's or Carbone for best flavor.
- Chicken Broth: Adds a nice depth of flavor compared to beef broth in this recipe.
- Make Ahead: Cook meat mixture and cool. Store meat and cheese separately in airtight containers up to 2 days. Bake as directed when ready.
- Storage: Refrigerate leftovers in airtight containers for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
- For added flavor, steam rice in chicken broth with a little butter before adding.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 90 mg
