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Unstuffed Peppers

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A quick and comforting one-pan dish that captures the flavor of traditional stuffed peppers without the fuss of actual stuffing.

Ingredients

Scale
  • 4 large bell peppers
  • 1 pound ground beef
  • 1 cup diced tomatoes
  • 1 cup shredded cheese
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. Heat the skillet: In a large skillet, heat olive oil over medium heat.
  2. Sauté the aromatics: Add diced onion and minced garlic; sauté until softened and fragrant.
  3. Brown the beef: Add ground beef to the skillet and cook until browned, breaking it apart as it cooks.
  4. Combine the flavors: Stir in diced tomatoes, Italian seasoning, salt, and pepper, allowing the mixture to meld together beautifully.
  5. Prepare the peppers: Cut the bell peppers in half and remove the seeds, creating lovely little cups of flavor.
  6. Cook the peppers: Place peppers in the skillet, cut side up, and cover to cook until peppers are tender, approximately 10 minutes.
  7. Melt the cheese: Sprinkle cheese over the top and cover until melted, creating a gooey, cheesy topping.
  8. Serve warm: Serve warm, inviting everyone to dig into the deliciousness!

Notes

Leftover Unstuffed Peppers can be stored in an airtight container in the refrigerator for up to three days. They also freeze well for up to three months. Just reheat in the microwave or oven until warmed through.

Nutrition

Find it online: https://thestationrecipes.com/unstuffed-peppers-recipe/

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