Deconstructed Stuffed Peppers
Deconstructed Stuffed Peppers turns ground beef, white rice, bell peppers, tomato sauce, and mozzarella into a cozy skillet dinner with the flavor of classic stuffed peppers. It is a practical family meal for weeknights, leftovers, and meal prep containers without stuffing whole peppers.
Equipment
- Large deep skillet with lid
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 3 cups diced red bell pepper orange or yellow work too
- 2 cups low sodium beef broth
- 15 oz tomato sauce 1 can
- 1 cup dry white rice
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Warm olive oil in a large deep skillet over medium heat.
- Add ground beef and cook, breaking it apart, until mostly browned.
- Stir in onion, garlic, and diced bell pepper, then cook until softened and fragrant.
- Add beef broth, tomato sauce, dry rice, basil, oregano, parsley, and black pepper.
- Stir well, bring to a gentle boil, cover, and reduce the heat to low.
- Simmer for 20 to 25 minutes, or until the rice is tender and most liquid is absorbed.
- Sprinkle mozzarella over the skillet, cover for a few minutes, then rest before serving.
Notes
Storage: Cool the skillet before packing it into airtight containers and refrigerate for 3 to 4 days.
Reheating: Add a splash of broth or water before microwaving so the rice loosens and reheats evenly.
Freezing: Freeze cooled portions for up to 2 months, then thaw overnight before reheating gently.
Expert Tips: Keep the skillet covered while the rice cooks because trapped steam is what makes the grains tender.
Variations: Swap in ground turkey, add mushrooms, or use a different melting cheese while keeping the same liquid-to-rice balance.
Meal Prep: Portion the finished skillet after it rests so the rice sets slightly and holds together in containers.