Unstuffed Pepper Bowls

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Introduction:
Unstuffed Pepper Bowls offer a deconstructed version of the classic stuffed peppers, delivering the same delicious flavors in a fraction of the time. This easy, one-pan meal combines ground beef, bell peppers, rice, and tomatoes for a comforting and nutritious dish. Perfect for busy weeknights, these bowls are hearty, satisfying, and packed with colorful veggies.

Ingredients:

  • 1 pound (450g) ground beef or turkey
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 bell peppers (red, yellow, green), diced
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces/410g) diced tomatoes
  • 1 can (15 ounces/425g) tomato sauce
  • 1 cup (190g) white or brown rice, uncooked
  • 2 cups (480ml) beef or chicken broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup (100g) shredded cheese (optional, for topping)
  • Fresh parsley or cilantro, chopped (for garnish)

Optional Additions:

  • 1 can (15 ounces/425g) black beans, drained and rinsed
  • 1 cup (120g) corn kernels (fresh, canned, or frozen)
  • 1 teaspoon red pepper flakes (for added heat)
  • Sour cream (for serving)

Instructions:

1. Cook the Ground Beef:

  • In a large skillet or pot, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.

2. Sauté the Vegetables:

  • Add the diced onion and bell peppers to the skillet with the ground beef. Cook for 5-7 minutes, until the vegetables are softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add Tomatoes and Seasonings:

  • Stir in the diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Mix well to combine.

4. Add Rice and Broth:

  • Add the uncooked rice and beef or chicken broth to the skillet. Stir to combine, ensuring the rice is evenly distributed.

5. Simmer:

  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

6. Add Optional Ingredients:

  • If using black beans and corn, stir them into the skillet during the last 5 minutes of cooking.

7. Serve:

  • Once the rice is cooked and the mixture is thickened, remove from heat. Spoon the unstuffed pepper mixture into bowls. Top with shredded cheese if desired, allowing it to melt slightly.

8. Garnish:

  • Garnish with chopped fresh parsley or cilantro. Serve hot with a dollop of sour cream if desired.

Tips for Success:

  • For a healthier version, use ground turkey or chicken instead of beef.
  • To save time, use pre-cooked or leftover rice and reduce the simmering time.
  • Adjust the spices to your preference, adding more or less heat as desired.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Nutritional Information:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Serving Size: 1 bowl (approximately 1/4 of the recipe)
  • Calories: Approximately 350-400
  • Total Fat: Approximately 15-20g
  • Saturated Fat: Approximately 5-7g
  • Cholesterol: Approximately 60-80mg
  • Sodium: Approximately 800-1000mg
  • Total Carbohydrates: Approximately 35-45g
  • Dietary Fiber: Approximately 5-7g
  • Sugars: Approximately 5-7g
  • Protein: Approximately 20-25g

Recommendation:
Unstuffed Pepper Bowls are versatile and easy to customize. Pair them with a simple green salad or some crusty bread for a complete meal. For added convenience, make a double batch and freeze individual portions for quick lunches or dinners. This dish is a great way to enjoy all the flavors of traditional stuffed peppers with less effort and time. Enjoy!

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