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One-Pot Beef and Rice Stuffed Peppers

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Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 3 bell peppers diced (red, green, yellow)
  • 1 small onion diced
  • 1 cup uncooked white rice
  • 1 can 15 oz diced tomatoes, undrained
  • 1 can 8 oz tomato sauce
  • 2 cups beef broth
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 cup shredded mozzarella or cheddar cheese
  • Fresh parsley for garnish optional

Method
 

  1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
  2. Add the diced bell peppers and onion to the pot. Cook for about 5 minutes, until the veggies are tender.
  3. Stir in the uncooked rice, diced tomatoes (with their juice), tomato sauce, beef broth, garlic powder, Italian seasoning, salt, and pepper.
  4. Bring the mixture to a boil over medium-high heat.
  5. Once boiling, reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
  6. Sprinkle the shredded cheese over the top of the pot. Cover and let the cheese melt, about 2-3 minutes.
  7. Garnish with fresh parsley if desired, and serve hot!

Notes

You can use ground turkey or chicken instead of beef for a lighter option. Add extra veggies like zucchini or mushrooms for added nutrition and flavor. Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or on the stovetop.