Unstuffed Bell Peppers Recipe: A Flavor-Packed One-Dish Meal that Feeds a Family of Six

When it comes to feeding a hungry family of six and still having leftovers, this Unstuffed Bell Peppers recipe never disappoints. Imagine the satisfying combination of tender bell peppers, flavorful ground meat, rich broth, and gooey sharp cheddar cheese – all in a single dish that comes together in less than an hour. It's the kind of recipe that's not just easy to make but packed with flavor, making it a go-to for busy weeknights.

Photo byRecipes on a Budget

I stumbled upon this delightful recipe on the Recipes on a Budget Facebook Group, and let me tell you, it’s been a game-changer in my kitchen! The dish is incredibly versatile, allowing for little tweaks depending on what’s in your pantry or how much spice your family enjoys.

A Dish that Quickly Became a Family Favorite

I remember the first time I made this, thinking it would be a great way to use up some extra bell peppers and venison I had on hand. My family devoured it, and the next day, the leftovers were just as good (if not better). I love serving it with a side of garlic toast and peas, making the meal feel complete without a ton of extra work. The best part? It's all cooked in one dish, so clean-up is minimal – a real bonus when you're feeding a crowd.

The Story Behind Unstuffed Bell Peppers

This dish is a clever twist on traditional stuffed bell peppers. Instead of spending time coring and stuffing the peppers, you simply chop them up and cook everything together in a casserole dish. The result? All the delicious flavors of stuffed bell peppers without the fuss. This version also allows the rice to absorb all those rich flavors, giving you a comforting meal that’s hearty and satisfying. Bell peppers themselves have a fascinating history. Originating in Central and South America, they were introduced to Europe by Spanish explorers and have since become a staple in cuisines around the world.

Now, let's get into how you can make this easy, hearty dish at home!

Ingredients:

• 2 pounds of ground meat (I used venison, but beef, turkey, or a mix work well)
• 4 bell peppers (use a variety of colors for extra visual appeal: green, yellow, orange, and red)
• 2 jalapeños (for a little kick – you can adjust this based on your heat preference)
• 1 small onion, chopped
• 14.5 oz can of diced tomatoes
• 2-3 tablespoons of tomato paste
• 3 cups of beef broth
• 1 to 1.5 cups of uncooked long-grain white rice
• 2 cups shredded sharp cheddar cheese
• Salt, pepper, garlic powder, and Italian seasoning to taste

Directions:

1. Preheat the oven to 350°F. This ensures that your dish bakes evenly once assembled.
2. Cook the meat and veggies: In a large pan over medium heat, add the ground meat, bell peppers, onion, jalapeños, and your preferred seasonings (salt, pepper, garlic powder, and Italian seasoning). Cook until the meat is browned and the peppers and onions have softened, usually about 10 minutes.
3. Drain the grease and return the mixture to the pan. Then, add the diced tomatoes, tomato paste, beef broth, and uncooked rice. Mix everything well so that the rice can soak up all the delicious flavors as it cooks.
4. Transfer the mixture to a 13x9 baking dish. Cover it tightly with foil and bake for 30 minutes.
5. Stir the dish after 30 minutes to ensure the rice cooks evenly. Cover it again with foil and bake for an additional 30 minutes.
6. Top with shredded sharp cheddar cheese: Remove the foil and sprinkle the shredded cheddar over the top. Bake uncovered for another 10 minutes, or until the cheese is fully melted and bubbling.
7. Serve and enjoy! Pair it with garlic toast and peas for a well-rounded meal.

Tips for Success:

• Want to add more veggies? Try mixing in zucchini, mushrooms, or corn to make the dish even more filling.
• Adjusting the heat: If you prefer a milder dish, feel free to omit the jalapeños or replace them with a sweeter pepper variety like poblano.
• Using different meats: Ground beef, turkey, or a mixture of pork and beef would all be great in this recipe. If you have venison on hand like I did, it gives a unique, rich flavor.
• Cheese options: If you’re not a fan of sharp cheddar, you can use Monterey Jack, mozzarella, or even a combination of cheeses.

This is the ultimate comfort food, perfect for meal prepping or feeding a crowd on a budget. The hearty rice, savory beef broth, and sweet bell peppers come together beautifully in this dish. Whether you’re using up leftover veggies or just craving a filling casserole, this unstuffed bell pepper bake is sure to be a hit.

Did you enjoy this Unstuffed Bell Peppers recipe? Let me know in the comments if you tried it or made any tweaks! Don’t forget to follow for more budget-friendly family meals. Share this recipe with friends and family who love easy, hearty dinners that don't break the bank!