Description
This recipe is like a warm hug in a bowl. All the flavors of classic stuffed peppers—savory beef, tender rice, sweet bell peppers—come together in a rich, tomato-based broth without all the fuss of hollowing and stuffing. Ready in under 45 minutes, it’s perfect for busy weeknights, meal prep, or when you crave something hearty and comforting. Add your favorite toppings, serve with crusty bread, and watch it disappear!
Ingredients
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1 tbsp olive oil
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1 lb ground beef or turkey
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1 small onion, chopped
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2–3 bell peppers, chopped
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3 garlic cloves, minced
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1 tsp dried oregano
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½ tsp smoked paprika (optional)
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1 can (15 oz) diced tomatoes (with juices)
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1 can (15 oz) tomato sauce
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4 cups beef or vegetable broth
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¾ cup uncooked rice (white or brown)
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Salt & pepper, to taste
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Optional toppings: shredded cheese, parsley, sour cream
Instructions
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Brown Meat – Heat oil in a large pot. Cook beef until no longer pink. Drain excess fat.
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Sauté Veggies – Add onion, peppers, and garlic. Cook 5–7 minutes until softened.
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Build the Base – Stir in oregano, paprika, tomatoes, tomato sauce, and broth. Scrape up browned bits for flavor.
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Simmer – Add rice, bring to boil, then cover and simmer 25–30 min (45–50 for brown rice) until rice is tender.
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Season & Serve – Adjust salt/pepper. Ladle into bowls and top with cheese, parsley, or sour cream.
Notes
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For a lighter version, swap ground turkey or use lentils for a meatless twist.
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Want extra flavor? Try Italian sausage or add a pinch of red pepper flakes.
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Leftovers taste even better! Thin with extra broth when reheating if rice absorbs too much liquid.
- Prep Time: 10 min
- Cook Time: 30–40 min
Nutrition
- Calories: 320 cal Per Serving
- Sodium: 650mg
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g