Ground Beef and Rice Stuffed Pepper Bowls
Equipment
- Large skillet
- Medium saucepan
Ingredients
- 1 pound ground beef
- 1 cup uncooked long-grain white rice
- 4 large bell peppers, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the rice according to package directions in a medium saucepan and set it aside once done.
- In a large skillet over medium heat, brown the ground beef while breaking it up with a spoon until no pink remains.
- Add the diced onion, minced garlic, and diced bell peppers to the skillet. Cook for 5 minutes until the vegetables soften.
- Stir in the tomato sauce, Italian seasoning, salt, and black pepper. Let the mixture simmer for 3 minutes.
- Mix the cooked rice into the beef and vegetable sauce until evenly combined.
- Divide the mixture among four bowls. Sprinkle each with shredded cheddar cheese and top with chopped parsley before serving.
Notes
Dice the peppers into small pieces so they cook quickly and blend evenly with the rice. Use sharp cheddar for stronger flavor, or swap in mozzarella if you prefer a milder melt. Leftovers reheat well in a skillet with a splash of water to loosen the sauce. For a make-ahead option, prepare the beef rice mixture a day ahead and store it separately from the cheese.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Medium saucepan
Cuisine: American
Equipment: Large skillet, Medium saucepan