Unstuffed Peppers
All the comforting flavors of stuffed peppers, made simpler in one skillet. Perfect for busy nights.
Equipment
- Large oven-safe skillet
- Mixing spoon
- Measuring cups & spoons
- Small bowl (for breadcrumb topping)
Ingredients
- 1 cup uncooked instant rice
- 1 lb ground beef
- 2 medium green bell peppers chopped
- ½ cup chopped yellow onion
- 1 jar 26 oz marinara sauce
- 1½ tsp salt-free seasoning
- ½ cup shredded Italian cheese blend
- ½ cup seasoned bread crumbs
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F. Cook rice and set aside.
- In oven-safe skillet, cook beef, peppers, and onion until browned; drain.
- Stir in rice, marinara, seasoning, and cheese.
- Mix breadcrumbs with olive oil and sprinkle on top.
- Bake 8–10 minutes until hot and golden.
Notes
Swap in cauliflower rice for low-carb.
Use any ground meat or plant-based option.
Store leftovers for 3–4 days or freeze.