Description
This easy and flavorful Unstuffed Peppers recipe combines ground beef, sausage, rice, and melted cheese all cooked in one skillet for a comforting, hassle-free weeknight meal that the whole family will love.
Ingredients
Units
Scale
Meat and Vegetables
- 0.5 lb ground beef
- 0.5 lb ground sausage
- 1 small yellow onion, diced
- 2 large bell peppers (any color), diced (about 2 cups)
- 3 cloves garlic, minced
Seasonings and Sauces
- Salt and 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
Grains and Cheese
- 1.5 cups cooked white long grain rice
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnish
- Fresh parsley, to garnish
Instructions
- Preheat Oven: Preheat your oven to 375° F. Make sure to have all your ingredients measured and ready before starting the cooking process.
- Cook Meat and Onion: Season the ground beef with salt and pepper. In a large skillet over medium-high heat, cook the ground beef, sausage, and diced onions. Crumble and stir for 7-10 minutes until the meat is fully browned and cooked through. Drain excess grease.
- Cook Bell Peppers and Spices: Reduce heat to medium. Add the diced bell peppers to the skillet and cook for 3 minutes until they soften. Then stir in the tomato paste, garlic, dried basil, oregano, onion powder, and chili powder. Cook for 2 more minutes while stirring continuously.
- Add Liquids and Simmer: Stir in the undrained diced tomatoes, brown sugar, Worcestershire sauce, and Dijon mustard. Then add the marinara sauce and chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Let it simmer uncovered for 5 minutes, stirring occasionally to blend the flavors.
- Incorporate Rice and Cheese: Stir the cooked rice into the skillet mixture until combined. Evenly spread the shredded cheddar and Monterey Jack cheeses on top.
- Bake: Transfer the skillet to the preheated oven (or transfer contents to an oven-safe baking dish if needed). Bake uncovered for 15 minutes, until the cheese is melted and bubbling.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm.
Notes
- Meat: You can use all ground beef if preferred, though the combination with sausage adds savory complexity. If omitting sausage, adjust salt to taste.
- Sausage: Jimmy Dean regular sausage is recommended, though hot, mild, or sweet Italian sausage also works well.
- Rice: White long grain rice is preferred but any cooked rice variety or even cooked cauliflower rice can be used.
- Cheese: Shred cheese from blocks for better melt and flavor. Cracker Barrel Extra Sharp Cheddar and Cabot Monterey Jack are excellent choices. Low moisture mozzarella also works well.
- Marinara Sauce: Use a high quality marinara like Rao's or Carbone for best flavor.
- Chicken Broth: Using chicken broth instead of beef broth adds nice depth and balances the beef flavors.
- Rice Cooking Tip: For extra flavor, steam uncooked rice in chicken broth instead of water. Use 0.5 cup uncooked rice with 1 cup broth, bring to boil, cover and simmer for 15 minutes, then fluff with fork.
- Make Ahead: Prepare the meat mixture ahead and refrigerate in airtight containers for up to 2 days. Bake covered for 18 minutes and then uncovered for 15 minutes to finish.
- Storage: Keep leftovers refrigerated for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
