Ingredients
Method
Prepare the Ingredients:
- Dice the onions and bell peppers, mince the garlic, and cook the rice if it’s not already prepared.
Sauté the Vegetables:
- Heat olive oil in a large skillet over medium heat. Add the diced onions and bell peppers and sauté for 3–4 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Cook the Ground Beef:
- Push the veggies to one side of the skillet. Add the ground beef to the empty side and break it up with a spoon. Cook until browned, about 5–7 minutes. Drain any excess grease, if necessary.
Add the Tomato Base:
- Stir in the diced tomatoes and tomato sauce. Sprinkle in the Italian seasoning, smoked paprika, and salt and pepper to taste. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
Incorporate the Rice:
- Add the cooked rice to the skillet and stir until it’s evenly combined with the beef and vegetable mixture. Simmer for an additional 5 minutes to heat through.
Optional Cheese Topping:
- If desired, sprinkle shredded mozzarella cheese over the top. Cover the skillet and let it sit for 2–3 minutes until the cheese is melted and gooey.
Serve:
- Ladle the unstuffed peppers into bowls and garnish with fresh parsley or basil. Serve hot, and enjoy!
Notes
- Low-Carb Option: Swap the cooked rice with cauliflower rice for a keto-friendly version.
- Customizable Protein: Use ground turkey, chicken, or plant-based meat as a substitute for ground beef.
- Make Ahead: This dish stores well in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
- Freezer-Friendly: Allow the cooked dish to cool, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.