Oh my goodness, let me tell you about these *unstuffed pepper bowls*! They’re the ultimate comfort food, packed with flavor and so simple to whip up. Picture this: vibrant bell peppers filled with a hearty mixture of ground beef, rice, and tomatoes, all baked to perfection with gooey cheese on top. It’s like a deconstructed stuffed pepper—easy to make and even easier to eat! I remember the first time I made these for my friends; the kitchen smelled heavenly, and they couldn’t get enough. Trust me, once you try these, they’ll become a weeknight staple in your home, just like they have in mine!
Ingredients List
- 4 bell peppers (any color you prefer)
- 1 pound ground beef (or turkey/chicken for a lighter option)
- 1 cup cooked rice (white or brown, whatever you have on hand)
- 1 can (14.5 oz) diced tomatoes (with or without herbs, your choice)
- 1 onion, chopped (about 1 cup, for that savory flavor)
- 2 cloves garlic, minced (fresh is best for maximum aroma)
- 1 teaspoon Italian seasoning (or your favorite herb blend)
- Salt and pepper to taste (don’t be shy with the seasoning!)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix—get creative!)
How to Prepare *Unstuffed Pepper Bowls*
Prepping the Peppers
First things first, let’s get those bell peppers ready! Start by preheating your oven to 375°F (190°C). Then, take your peppers and carefully cut the tops off, about an inch down. Make sure to save those tops; they can be a fun garnish later! Next, scoop out the seeds and membranes using a spoon. Give them a quick rinse under cold water, then set them aside while you prepare the filling. They should look vibrant and inviting, ready to be filled with deliciousness!
Cooking the Filling
Now, let’s cook that hearty filling! In a large skillet over medium heat, add your ground beef. Cook it for about 5-7 minutes until it’s browned and no longer pink. You’ll want to break it up with a spatula as it cooks for even browning. Once the beef is cooked through, toss in the chopped onion and minced garlic. Cook everything together for another 3-4 minutes until the onion is soft and translucent. The aroma will be heavenly, I promise!
Assembling the Bowls
Time to mix it all up! In the skillet, stir in the cooked rice, diced tomatoes, Italian seasoning, and a pinch of salt and pepper. Combine everything well and let it simmer for about 2 minutes, just to marry those flavors. Now, take your prepared peppers and carefully stuff them with the filling mixture, pressing down gently to pack it in. Don’t be afraid to pile it high—more is always better!
Baking Instructions
Once your peppers are stuffed, place them upright in a baking dish. Cover the dish tightly with aluminum foil to keep them moist while baking. Pop them in the oven for 30 minutes. After that, carefully remove the foil and sprinkle the shredded cheese generously on top of each pepper. Bake them uncovered for an additional 10 minutes, or until the cheese is melty and golden. When you pull them out, let them cool for a few minutes before diving in. Enjoy the deliciousness!
Why You’ll Love This Recipe
- Quick preparation that fits perfectly into busy weeknights
- Hearty and filling, thanks to the combination of beef, rice, and veggies
- Customizable with your favorite vegetables—feel free to add corn, zucchini, or whatever’s in your fridge!
- Gluten-free, making it a safe choice for those with dietary restrictions
- Family-friendly; even the pickiest eaters will love these colorful bowls
- Easy to make ahead and reheat for a convenient meal anytime
- Goes great with a side salad or some crusty bread for a complete dinner
Tips for Success
Here are some of my favorite tips to make your *unstuffed pepper bowls* even better! First, don’t hesitate to switch up the proteins; ground turkey or chicken works wonderfully if you’re looking for a lighter option. If you want to boost the flavor, try adding some chopped bell pepper tops or even a splash of Worcestershire sauce to the filling! Also, if you like it spicy, toss in some red pepper flakes or diced jalapeños. Be sure to keep an eye on the baking time; every oven is different, and you want that cheese perfectly melted, not burnt. Enjoy experimenting!
Nutritional Information
Here’s a quick look at the estimated nutritional data for these delightful *unstuffed pepper bowls*. Keep in mind that these values can vary based on specific ingredients and portion sizes, but this should give you a good idea:
- Serving Size: 1 bowl
- Calories: 350
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 4g
- Protein: 20g
These bowls are not only delicious but also provide a hearty meal that’s packed with nutrients. Perfect for satisfying those hunger pangs while keeping things balanced! Enjoy your meal, knowing it’s both tasty and filling!
FAQ Section
Can I use different types of peppers?
Absolutely! While I love the classic bell peppers, you can experiment with other varieties like poblano or even sweet mini peppers for a fun twist. Just keep in mind that cooking times may vary slightly depending on the size and type of pepper you choose.
Can I make these *unstuffed pepper bowls* ahead of time?
Yes, you can! I often prepare the filling a day in advance and store it in the fridge. Just stuff the peppers and bake them when you’re ready to eat. It’s a great time-saver for busy weeknights!
How do I store leftovers?
Simply place any leftover *unstuffed pepper bowls* in an airtight container and refrigerate for up to 3 days. They reheat beautifully in the microwave or oven and taste just as delicious the next day!
Can I freeze *unstuffed pepper bowls*?
Yes, you can freeze them! Just make sure they’re completely cool before transferring to a freezer-safe container. They can last for up to 3 months in the freezer. When you’re ready to enjoy, thaw them in the fridge overnight and reheat until warmed through.
What can I serve with these bowls?
These *unstuffed pepper bowls* pair wonderfully with a fresh side salad or some crusty garlic bread. If you want to add a little extra zing, a dollop of sour cream or a sprinkle of fresh herbs on top can elevate the dish even more!
Serving Suggestions
When it comes to pairing with your *unstuffed pepper bowls*, I love to keep it simple yet delicious! A crisp side salad with mixed greens, cherry tomatoes, and a light vinaigrette brings a refreshing contrast to the hearty bowls. You can also serve some warm, crusty garlic bread on the side for a satisfying, comforting meal. If you want to add a little zing, a dollop of sour cream or a sprinkle of fresh herbs like parsley or cilantro can really brighten things up! Trust me, these little additions make the whole dinner experience even better!
Z nadrukami
Unstuffed Pepper Bowls: 7 Comforting Flavors Await You
- Całkowity Czas: 55 minutes
- Ustępować: 4 servings 1x
- Dieta: Bez Glutenu
Opis
A simple and delicious dish featuring peppers filled with a hearty mixture.
Składniki
- 4 bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese
Instrukcje
- Preheat oven to 375°F.
- Cut the tops off bell peppers and remove seeds.
- In a skillet, cook ground beef until browned.
- Add onion and garlic; cook until softened.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
- Stuff mixture into bell peppers.
- Place peppers in a baking dish; cover with foil.
- Bake for 30 minutes.
- Remove foil, top with cheese, and bake for an additional 10 minutes.
Uwagi
- Feel free to use turkey or chicken instead of beef.
- Add extra vegetables for more flavor.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 40 minutes
- Kategoria: Main Dish
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 bowl
- Kalorie: 350
- Cukier: 4g
- Sód: 600mg
- Kwasy: 20g
- Nasycony tłuszcz: 8g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 3g
- Białko: 20g
- Cholesterol: 70mg
Słowa kluczowe: unstuffed pepper bowls
