Unstuffed Peppers are a deconstructed version of a Stuffed Pepper. Ground beef, onions, bell peppers, garlic, rice and marinara sauce are blended to make this dish.
Recently, my sister-in-law, Wanda, brought us a few bell peppers from her garden. She gave us two green peppers and one purple pepper. Despite many attempts, I don't like peppers. Jeff like peppers when they are chopped as part of a dish, like a salad or a dish like this Unstuffed Pepper recipe. I offered to make him my Mom's Stuffed Pepper recipe, but he thought it would be too much pepper at one time.
So, I did some searching to see what else I could do with the peppers. I wanted something more exciting than a salad. I came across this Unstuffed Peppers recipe on the Ready, Set, Eat site. Jeff thought he would like it, so I made it for him. He went back for seconds! 🙂
I slightly altered the original recipe by adding a little more garlic. Jeff likes a lot of garlic, so I cook heavily with garlic. We don't keep purchased tomato sauces in our pantry, so I made my own marinara sauce. The original recipe calls for using instant rice but we prefer basmati rice. I had leftover basmati rice in the refrigerator, so I used cooked basmati rice instead. My recipe also excludes the cheese so that the recipe is dairy-free.
If you want to use instant rice, the original recipe calls for 1 1/2 cups of instant rice and adding 3/4 cup of water. The original recipe adds 1/2 cup of shredded cheddar cheese at the end, too.
I hope you enjoy Unstuffed Peppers!
- 2 tablespoons vegetable oil
- 1 pound lean ground beef I prefer to use lean ground chuck.
- 1/2 cup onion, chopped
- 2 cups bell peppers. chopped
- 1 tablespoon minced garlic
- 1 teaspoon salt or to taste
- 16 ounces marinara sauce I make my own, but you can use your favorite bottled sauce.
- 2 1/2 - 3 cups basmati rice, cooked or your favorite rice
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the ground beef and break it up into small pieces.
- Add the onion, bell pepper, garlic and salt.
- Stir occasionally until the beef is no longer pink and the vegetables are tender.
- Add the marinara sauce and stir to combine.
- Heat the sauce for a few minutes until is is warm.
- Add the cooked rice and stir to combine.
- Continue heating the dish until the rice and marinara sauce are heated through.
- Serve hot.