Unstuffed Bell Peppers
By Beth Moncel · budgetbytes.com
35 min6 servings, 1⅓ cups each
A one-skillet ground beef and rice dish with bell peppers, tomatoes, and melted mozzarella.
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| prepMince 1 clove garlic | ||||||||
| prepDice 1 yellow onion | ||||||||
| prepDice 2 bell peppers | ||||||||
| 1 Tbsp olive oil | Cook beef until browned | Add aromatics & spices, cook until onions soft | Add tomatoes, rice & broth, stir to combine | Cover, bring to boil, then simmer 15 min | Remove from heat, rest covered 5 min | Fluff rice with fork, fold ingredients together | Pour sauce over, top with mozzarella, cover | Let melt, garnish with parsley & serve |
| 1/2 lb ground beef | ||||||||
| 1 yellow onion, diced | ||||||||
| 2 bell peppers, diced | ||||||||
| 1 clove garlic, minced | ||||||||
| 1 tsp dried basil | ||||||||
| 1 tsp dried oregano | ||||||||
| 1/4 tsp freshly cracked black pepper | ||||||||
| 1 15 oz can diced tomatoes with juices | ||||||||
| 185 g long grain white rice (uncooked) | ||||||||
| 360 ml beef broth | ||||||||
| 1 8 oz can tomato sauce | Whisk tomato sauce & Worcestershire | |||||||
| 1 tsp Worcestershire sauce | ||||||||
| 115 g shredded mozzarella | ||||||||
| 1 Tbsp chopped parsley (optional garnish) | ||||||||
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