Unstuffed Peppers is my version of one of my Grampa Jim’s famous recipes, Stuffed Green Peppers. Last fall, I got a plethora of green bell peppers in one of my Bountiful Baskets. I wasn’t sure how I was going to use them all up before they went bad, so, I chopped them and put them in the freezer.
After I did this, I had a craving for Stuffed Green Peppers, but it is a little challenging to stuff chopped peppers. Thus, Unstuffed Peppers was introduced to my family. Unstuffed Peppers are just as tasty as stuffed peppers without the hassle of stuffing and baking!
Don’t forget the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, pressed
- 2 cups green bell pepper, chopped
- 1 pound ground beef
- 2 cups rice of your choice, cooked
- 1–15 ounce can tomato sauce
- Salt and pepper
- Shredded mozzarella cheese
- In a large skillet, heat olive oil over medium-high heat. Place the onion, garlic, and bell pepper in the hot skillet and sauté until the onion becomes fragrant and begins to turn transparent.
- Add the ground beef to the mixture and cook together until the ground beef is cooked through completely. Drain the mixture, reduce heat, and return the mixture to the skillet.
- Add the rice and tomato sauce to the skillet and mix well. Season with salt and pepper to taste, and cook over low heat for 3-4 minutes. Remove the skillet from heat, top the contents with mozzarella, cover, and let stand until cheese is melted. Serve immediately.