One-Pan High Protein Unstuffed Peppers for Busy Nights
It is 6pm and you are tired. Dinner needs to happen fast tonight. These high protein unstuffed peppers are the perfect answer for your busy evening.
This meal is warm, hearty, and ideal for a cold winter night. You get all the classic flavors without the tedious work. It is fresh, simple, and satisfying for the whole family.
Why You’ll Love This Recipe
You get all the flavor of stuffed peppers with half the effort. There is no tedious stuffing or pre-boiling required here. This recipe is a massive time-saver for your busy schedule.
It is perfect for busy winter weeknights when you want comfort. The lean beef provides plenty of protein to keep you full. You only have one pan to clean after dinner is done.
Simple Method
You only need one large skillet for this entire meal. Everything cooks together in a single pot on your stove. The rice absorbs all the savory beef broth and spices. Even beginners can master this simple cooking method easily.
Simple Ingredients
This recipe uses mostly pantry staples and fresh seasonal produce.
- 1 lb lean ground beef (93/7)
- 3 large bell peppers (assorted colors), chopped into 1-inch pieces
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup uncooked long-grain white rice
- 1 cup low-sodium beef broth
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded low-fat mozzarella cheese
Step-by-Step
- In a large skillet over medium-high heat, brown the ground beef with the diced onion.
- Drain any excess fat and add minced garlic for 1 minute until fragrant.
- Stir in the chopped bell peppers, diced tomatoes, beef broth, rice, and spices.
- Bring the mixture to a boil, then reduce heat to low and cover tightly.
- Simmer for 18 to 20 minutes until the rice is tender and liquid is absorbed.
- Remove from heat, sprinkle the mozzarella over the top, and cover for 2 minutes.
- Serve hot as a complete meal.
Best Ways to Enjoy It
Serve this dish warm in deep bowls for maximum comfort. The melted cheese and tender peppers look beautiful when served. Pair it with a simple side salad for more crunch. It is perfect for weekday lunches if you have leftovers.
Storage & Reheating
Place leftovers in an airtight container in the fridge. They will stay fresh for up to four days. You can also freeze this meal for later use. Reheat in the microwave or on the stovetop easily. Meal prep is simple with this durable one-pan recipe.
Recipe Tips
- Do not lift the lid while the rice is simmering.
- Use assorted pepper colors for a bright, seasonal look.
- Drain the beef well to keep the dish light.
- Chop peppers into uniform pieces for even cooking.
- Double the batch for easy winter meal prep lunches.
- Add a pinch of red pepper flakes for extra heat.
Ways to Switch It Up
- Swap ground beef for lean ground turkey or chicken.
- Use brown rice but increase the broth and cooking time.
- Try pepper jack cheese for a spicy flavor profile.
- Add a handful of fresh spinach at the very end.
Common Questions
Can I use cauliflower rice?
Yes, but you must reduce the beef broth significantly. Cauliflower rice releases its own moisture as it cooks. Add it during the last 5 minutes of cooking.
Is this recipe freezer friendly?
This dish freezes very well in airtight containers. Let it cool completely before placing it in the freezer. It stays fresh for up to three months.
I hope these high protein unstuffed peppers make your winter evenings easier. This cozy meal is a favorite in my kitchen during the holidays. Give it a try tonight and enjoy the warmth.
— Clara
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef with the diced onion until the meat is no longer pink.
- Drain any excess fat from the skillet and add minced garlic, cooking for 1 minute until fragrant.
- Stir in the chopped bell peppers, diced tomatoes, beef broth, uncooked rice, oregano, paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and cover the skillet with a tight-fitting lid.
- Simmer for 18 to 20 minutes until the rice is tender and most of the liquid is absorbed.
- Remove the skillet from heat, sprinkle the shredded mozzarella over the top, and cover for 2 minutes until the cheese is fully melted.
- Serve hot as a complete meal.
