Stuffed peppers are one of the best summer recipes out there. Peppers are in season, and they are extremely cheap these days at the farmer’s market, and this recipe is also figure-friendly as it contains lean meat which has the protein we need to build fat-burning muscles.
The one big disadvantage, though? It takes forever to prepare, and forever-er to cook.
Stuffed Peppers Recipe
So let the laziness take over you like it does on very hot summer days right before a deadline… and enjoy this easy stuffed peppers recipe, that doesn’t need any stuffing, or any extra work.
– 2 Tbsp olive oil;
– 1 lb extra-lean ground beef;
– 1 medium yellow onion, finely diced;
– 3 bell peppers, seeded and diced large;
– 2 cloves garlic, minced;
– 14.5 oz can petite diced tomatoes, with juices;
– 14.5 oz can chicken or beef broth;
– 8 oz can tomato sauce;
– 2 tsp beef or chicken bouillon;
– 2 tsp Worcestershire sauce;
– 1 tsp Italian seasoning or oregano;
– 1 cup white long grain rice, uncooked;
– 1½ cups shredded cheddar cheese.
1. You will need a large skillet with a lid that fits tightly. Place it over medium-high heat and add olive oil.
2. When the oil is hot, add the ground beef and cook it for 5 to7 minutes, breaking it into smaller pieces as it browns.
3. When the meat is cooked through and no pink remains, add the onions, bell peppers and garlic then stir to combine. Once the peppers have started to soften and the onions are translucent, remove from the heat and drain excess grease (who said this stuffed peppers recipe could not go with calorie-counters?).
4. Next, return the skillet to the stove d then reduce the heat to medium. Stir in the diced tomatoes with juice, the broth, the tomato sauce, the bouillon, the Worcestershire sauce and the Italian seasoning.
5. Then bring this amazing mixture to a boil (it will start to smell divine, I promise!) and then stir in the uncooked long grain rice. Return the liquid to a boil then reduce the heat to low. Cover and simmer for 25 minutes, or until the rice is tender.
Small note on this: the rice is optional. The taste will differ without it, but if you’re on a low carb diet you can remove the rice and still get the amazing stuffed peppers taste.
6. Once the rice (if you added any) is tender, remove the skillet from the heat, stir the mixture lightly just to fluff up the rice, sprinkle the top with shredded cheddar cheese and replace the lid. Allow the casserole to rest, covered, for about 10 minutes before serving.
7. If you did not add rice, you can taste the meat every now and then to see if it’s done. When the meat is done the rest is definitely ready too, as the meat will take longest of all the ingredients to cook.
Let us know if you try this satisfying stuffed peppers recipe this summer, and don’t be shy and share a photo of it in the comments section below!
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