Description

This Unstuffed Peppers recipe is an easy, flavorful skillet meal made with ground beef, sausage, diced bell peppers, rice, and melted cheese. Ready in just 1 hour, it’s a comforting and family-friendly option perfect for busy weeknights. The dish combines savory meat, tender peppers, a tomato-based sauce, and melty cheddar and Monterey Jack cheese, baked to bubbling perfection.

Ingredients

Scale

Meat and Vegetables

0.5 lb ground beef
0.5 lb ground sausage (breakfast or Italian sausage)
1 small yellow onion, diced
2 large bell peppers (any color), diced (about 2 cups)
3 cloves garlic, minced

Seasonings and Sauces

Salt, to taste
Black pepper, to taste
2 tablespoons tomato paste
0.75 teaspoon dried basil
0.75 teaspoon dried oregano
0.75 teaspoon onion powder
0.75 teaspoon chili powder
1 (14.5 oz) can diced tomatoes, undrained
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1.5 cups marinara sauce
0.5 cup chicken broth

Additional Ingredients

1.5 cups cooked white long grain rice
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Fresh parsley, for garnish

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Instructions

Preheat Oven and Prepare Ingredients: Preheat your oven to 375° F. Measure out and prepare all ingredients so that everything is ready to go before you start cooking.
Cook Meat and Onions: Season the ground beef with salt and pepper. In a large oven-safe skillet over medium-high heat, add ground beef, ground sausage, and diced onions. Cook for 7-10 minutes, crumbling the meat until browned and cooked through. Drain any excess grease.
Cook Bell Peppers and Add Seasonings: Reduce heat to medium. Add the diced bell peppers and cook for about 3 minutes until they soften slightly. Stir in tomato paste, minced garlic, dried basil, oregano, onion powder, and chili powder. Cook for 2 more minutes while stirring continuously to blend flavors.
Add Tomatoes and Flavorings: Pour in the canned diced tomatoes with their juice, add brown sugar, Worcestershire sauce, and Dijon mustard. Stir well to combine all ingredients evenly.
Simmer the Sauce: Add marinara sauce and chicken broth to the skillet. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer uncovered for 5 minutes, stirring occasionally.
Incorporate Rice and Add Cheese: Stir in the cooked rice into the meat and sauce mixture. Evenly top the mixture with shredded cheddar and Monterey Jack cheeses.
Bake Until Cheese Melts: Transfer the skillet to the preheated oven and bake uncovered for 15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve hot.

Notes

Meat: You may use only ground beef if preferred, but mixing with sausage adds richness and depth of flavor; adjust salt accordingly.
Sausage Options: Jimmy Dean’s regular breakfast sausage works great; Italian sausage (hot, mild, or sweet) is an excellent alternative.
Rice: White long grain rice is recommended, but any cooked rice or even cauliflower rice can be used.
Cheese: Shredding your own cheese from blocks ensures better melt and flavor; try extra sharp cheddar and whole milk Monterey Jack.
Marinara Sauce: Quality marinara sauces like Rao’s or Carbone make a big difference in taste.
Broth: Chicken broth adds nice flavor contrast to the beef; you can steam uncooked rice in broth for more flavor.
Make Ahead: You can prepare the meat mixture and shred cheese ahead of time and refrigerate for up to 2 days before baking.
Storage: Keep leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months. Reheat thoroughly before serving.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 7 g
Sodium: 680 mg
Fat: 23 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 24 g
Cholesterol: 70 mg