The air is getting crisp and school schedules are in full swing. You need a dinner that feels like a warm hug but takes zero effort.
This high protein unstuffed peppers recipe is exactly what your family needs right now. It delivers all the classic flavors you love without the tedious stuffing and baking.
Why These High Protein Unstuffed Peppers Work
This recipe is a total lifesaver for busy fall weeknights. You only need one single pot to make the entire meal. That means you spend less time washing dishes and more time relaxing.
It is also a fantastic choice for your weekly meal prep routine. The flavors actually get better as it sits in the fridge. You will have satisfying lunches ready to go all week long.
Simple Cooking Method
Making this dish is incredibly straightforward and stress-free. You simply brown the beef and toss in your fresh vegetables. Everything simmers together in one pan until the rice is perfectly tender.
Even if you are a beginner cook, you can master this meal. There are no complicated techniques or fancy tools required. It is fail-proof and delicious every single time.
Ingredients You’ll Need
Most of these items are likely already sitting in your pantry or fridge. Using fresh bell peppers adds a beautiful pop of color and crunch.
- 1 lb extra lean ground beef (93/7)
- 3 large bell peppers, deseeded and chopped into 1-inch pieces
- 1 cup long-grain white rice, uncooked and rinsed
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 0.5 tsp kosher salt
- 0.5 tsp cracked black pepper
- 1 cup shredded part-skim mozzarella cheese
Step-by-Step Directions
- In a large skillet or Dutch oven, cook the lean ground beef over medium-high heat until browned and fully cooked to an internal temperature of 160°F. Drain any rendered fat.
- Add the onion and chopped bell peppers to the pan. Sauté for 5 minutes until the onion is translucent and peppers begin to soften.
- Incorporate the minced garlic, tomato paste, oregano, and smoked paprika. Stir constantly for 60 seconds to toast the spices and paste.
- Pour in the uncooked rice, diced tomatoes with their juices, and beef broth. Season with salt and pepper. Stir to ensure rice is submerged.
- Bring the mixture to a boil, then immediately reduce heat to a low simmer. Cover with a tight-fitting lid and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat. Evenly distribute the shredded mozzarella cheese over the surface. Replace the lid and let sit for 2 minutes until the cheese is fully melted. Serve immediately.
Best Ways to Enjoy It
Serve this meal in large, shallow bowls while it is piping hot. The melted cheese creates a wonderful, creamy texture in every bite. It is a complete meal all on its own.
If you want extra greens, pair it with a simple side salad. A piece of crusty garlic bread is also great for soaking up the sauce. It is the ultimate comfort food for a chilly evening.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. They will stay fresh and tasty for up to four days. This makes it a meal prep superstar.
To reheat, simply pop a portion in the microwave for two minutes. You can also warm it on the stove with a splash of water. It freezes well for up to three months too.
Tips for Best Results
- Always rinse your white rice before adding it to the pot.
- Do not skip the tomato paste as it adds deep flavor.
- Use a tight-fitting lid to ensure the rice cooks evenly.
- Chop your peppers into uniform pieces for consistent cooking.
- Try using colorful peppers to make the dish look vibrant and festive.
- Let the dish sit for a few minutes after cooking to thicken.
- Add a pinch of red pepper flakes if you enjoy heat.
Easy Flavor Ideas
- Swap the beef for ground turkey for a leaner option.
- Use pepper jack cheese to give it a spicy kick.
- Add a bag of frozen corn for extra sweetness and fiber.
- Top with fresh parsley or cilantro for a bright finish.
Common Questions
Can I use brown rice instead?
Yes, but you will need more liquid and time. Brown rice usually takes about 45 minutes to cook through. Adjust your broth levels accordingly.
Is this recipe freezer friendly?
Absolutely, it freezes beautifully in freezer-safe bags. Just thaw it in the fridge overnight before you plan to reheat it. It is perfect for emergency dinners.
I hope this simple one-pot meal brings a little peace to your busy weeknight. It is so satisfying to see the whole family enjoy a healthy, high-protein dinner. Happy cooking!
— Katie Wood
Ingredients
- 1 lb extra lean ground beef (93/7)
- 3 large bell peppers, deseeded and chopped into 1-inch pieces
- 1 cup long -grain white rice, uncooked and rinsed
- 1 medium yellow onion, finely diced
- 3 cloves garlic , minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups low -sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 0.5 tsp kosher salt
- 0.5 tsp cracked black pepper
- 1 cup shredded part-skim mozzarella cheese
Instructions
- In a large skillet or Dutch oven, cook the lean ground beef over medium-high heat until browned and fully cooked to an internal temperature of 160°F. Drain any rendered fat.
- Add the onion and chopped bell peppers to the pan. Sauté for 5 minutes until the onion is translucent and peppers begin to soften.
- Incorporate the minced garlic, tomato paste, oregano, and smoked paprika. Stir constantly for 60 seconds to toast the spices and paste.
- Pour in the uncooked rice, diced tomatoes with their juices, and beef broth. Season with salt and pepper. Stir to ensure rice is submerged.
- Bring the mixture to a boil, then immediately reduce heat to a low simmer. Cover with a tight-fitting lid and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat. Evenly distribute the shredded mozzarella cheese over the surface. Replace the lid and let sit for 2 minutes until the cheese is fully melted. Serve immediately.
