Description
This easy and flavorful Unstuffed Peppers recipe combines ground beef, sausage, rice, and melted cheese in a single skillet. Bursting with seasoned tomato sauce and topped with gooey cheddar and Monterey Jack cheese, it's a comforting and family-friendly dinner perfect for busy weeknights.
Ingredients
Units
Scale
Meat and Vegetables
- 0.5 lb ground beef
- 0.5 lb ground sausage
- 1 small yellow onion, diced
- 2 large bell peppers (any color), diced (about 2 cups)
- 3 cloves garlic, minced
Sauce and Seasonings
- 2 tablespoons tomato paste
- 0.75 teaspoon dried basil
- 0.75 teaspoon dried oregano
- 0.75 teaspoon onion powder
- 0.75 teaspoon chili powder
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1.5 cups marinara sauce
- 0.5 cup chicken broth
Other Ingredients
- 1.5 cups cooked rice
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh parsley, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375° F. Gather and measure all ingredients before starting the recipe to streamline the cooking process.
- Cook Meat and Onions: Season the ground beef with salt and pepper. In a large skillet over medium-high heat, add the ground beef, sausage, and diced onion. Cook, breaking the meat apart, until browned and cooked through, about 7-10 minutes. Drain excess grease.
- Sauté Peppers and Add Spices: Reduce heat to medium. Add the diced bell peppers to the skillet and cook for 3 minutes until slightly softened. Stir in tomato paste, minced garlic, dried basil, oregano, onion powder, and chili powder. Cook while stirring for another 2 minutes to combine flavors.
- Add Tomato Mixture: Incorporate diced tomatoes with their juices, brown sugar, Worcestershire sauce, and Dijon mustard into the skillet. Stir everything together thoroughly.
- Simmer Sauce: Stir in marinara sauce and chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Allow it to cook uncovered for 5 minutes, stirring occasionally to thicken and blend flavors.
- Add Rice and Cheese: Stir in the cooked rice evenly. Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the mixture.
- Bake and Serve: If using a skillet that is oven-safe, place it directly in the oven, otherwise transfer the mixture to an oven-safe baking dish. Bake uncovered for 15 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley before serving.
Notes
- Meat: Use all ground beef as a substitute if desired, but combining beef and sausage enhances flavor complexity. Adjust salt accordingly if sausage is omitted.
- Sausage: Jimmy Dean regular sausage is recommended, but hot, mild, or sweet Italian sausage are excellent alternatives.
- Rice: White long grain rice works best, though any cooked rice or cauliflower rice can be substituted for a low-carb option.
- Cheese: Shredding cheese from a block yields better melting and taste compared to pre-shredded cheese. Cracker Barrel Extra Sharp Cheddar and Cabot Monterey Jack are preferred choices.
- Marinara Sauce: High-quality marinara (like Rao's or Carbone) significantly improves final flavor.
- Chicken Broth: Using chicken broth adds a nice depth of flavor contrasting with the beef.
- Cooking Rice: To cook rice, bring 1 cup of chicken broth to a boil, add 0.5 cup uncooked white rice, return to boil, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat, add 1 tablespoon butter (optional), and fluff with a fork.
- Make Ahead: Prepare meat mixture and shred cheese up to 2 days ahead. When ready, assemble and bake as instructed.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
