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Unstuffed Bell Peppers

ONE PAN UNSTUFFED BELL PEPPERS

Well, here we are….the 2nd day of Fall! Can you believe it’s already here? I can’t. This past summer was a blur and now the leaves are turning all shades of beautiful! When I saw the photos for this guest post today by Melissa at No. 2 Pencil, the first thing I thought of was what a perfect recipe for this time of year! It’s got all the beautiful reds, yellows and greens of fall and it’s great comfort food! If that weren’t good enough…it’s also naturally gluten-free AND you make it all in one pan! I personally can’t wait to try it! Please welcome Melissa……………..
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Melting Cheese 5 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 382 kcal
Author: Melissa at No. 2 Pencil

Ingredients:

  • 2 tablespoon of olive oil
  • 2 cloves of garlic
  • 2 Bell Peppers any color
  • 1/2 of a medium onion
  • 1 pound of extra-lean ground beef
  • 1 14.5 oz can of whole tomatoes
  • 1 14 oz can of low-sodium chicken broth
  • 1 8 oz can of tomato sauce
  • 1 teaspoon of kosher salt and pepper to taste
  • 1 teaspoon of soy sauce
  • 1 cup of long uncooked extra long grain rice
  • 1 cup of shredded jack cheese
  • green onions for garnish

Instructions:

  1. Start by dicing two cloves of garlic, 1/2 of a medium onion, and two bell peppers. Reserve some of the diced bell peppers to sprinkle on top.
  2. Saute peppers, onions, and garlic in two tablespoons of olive oil over medium heat.
  3. Once the peppers and onions have started to soften, increase heat to medium high and add one pound of extra lean ground beef to the pan.
  4. Season with one teaspoon of kosher salt and several turns of fresh pepper.
  5. Once the ground beef is cooked, add chicken broth, the can of whole tomatoes (chopped), tomato sauce, and soy sauce.
  6. Bring the tomato mixture up to a simmer, then stir in one cup of uncooked extra long grain rice.
  7. Cover the pan with a lid and reduce the heat down to low.
  8. Let mixture cook 20-30 minutes, or until rice is tender.
  9. At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan.
  10. One rice is tender, sprinkle the cheese on top.
  11. Cover the pan with the lid to let the cheese melt.
  12. Garnish with fresh diced bell peppers and green onions.
Nutrition Facts
ONE PAN UNSTUFFED BELL PEPPERS
Amount Per Serving
Calories 382 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 63mg21%
Sodium 459mg20%
Potassium 806mg23%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 6g7%
Protein 26g52%
Vitamin A 2260IU45%
Vitamin C 66.2mg80%
Calcium 184mg18%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.