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Unstuffed Bell Peppers

A classic family favorite deconstructed. My kids love stuffed green peppers, but don't like to eat the whole peppers, so I came up with this to make it more appealing to my picky eaters.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 3160.6 kcal

Equipment

  • 1 Large Skillet Suitable for browning meat and vegetables
  • 1 Spatula or wooden spoon For breaking up beef and stirring
  • 1 Mixing Bowl For combining tomato sauce and brown sugar
  • 1 9x13 inch Baking Dish For baking the unstuffed bell pepper mixture

Ingredients
  

Main

  • 1 pound ground beef
  • 3 cups cooked rice
  • 1 red bell pepper chopped
  • 1 orange bell pepper chopped
  • 1 green bell pepper chopped
  • 2 cups tomato sauce
  • ½ cup brown sugar
  • 8 ounces shredded Cheddar cheese

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
  • Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
  • Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.

Notes

To elevate this comforting dish, consider sautéing a diced onion and minced garlic with the bell peppers for added aromatic depth. For a richer flavor profile, a splash of Worcestershire sauce or a pinch of smoked paprika can be incorporated into the tomato sauce mixture. Ensure bell peppers retain a slight bite, avoiding overcooking them with the beef. When combining, confirm the rice is fully cooked but not overly soft to maintain texture. Be mindful not to over-bake the dish; the cheese should be bubbly and lightly golden, not crisp. Garnish with fresh chopped parsley before serving for a vibrant finish.