Description

This easy Unstuffed Peppers recipe is made in a single skillet with ground beef, sausage, rice, and melted cheese. Loaded with flavorful seasonings, diced tomatoes, and marinara sauce, it’s a comforting and family-friendly meal perfect for busy weeknights. Finished with bubbling cheese and fresh parsley, this hearty dish brings all the classic stuffed pepper flavors without the hassle of hollowing out the peppers.

Ingredients

Units Scale

Meat and Vegetables

0.5 lb ground beef
0.5 lb ground sausage
1 small yellow onion, diced
2 large bell peppers (any color), diced (about 2 cups)
3 cloves garlic, minced

Seasonings and Sauces

Salt and pepper to taste
2 tablespoons tomato paste
0.75 teaspoon dried basil
0.75 teaspoon dried oregano
0.75 teaspoon onion powder
0.75 teaspoon chili powder
1 (14.5 oz) can diced tomatoes, undrained
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1.5 cups marinara sauce
0.5 cup chicken broth

Rice and Cheese

1.5 cups cooked rice
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Garnish

Fresh parsley, to garnish

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Instructions

Preheat Oven: Preheat your oven to 375° F. Prepare all ingredients by measuring and dicing as needed to streamline the cooking process.
Cook Meat and Onions: Season the ground beef with salt and pepper. In a large skillet over medium-high heat, add ground beef, ground sausage, and diced onion. Cook and crumble the meats until browned and cooked through, about 7 to 10 minutes. Drain any excess grease from the skillet.
Sauté Peppers and Add Seasonings: Reduce heat to medium. Add diced bell peppers to the skillet and cook for 3 minutes until softened. Stir in tomato paste, minced garlic, dried basil, oregano, onion powder, and chili powder. Cook for an additional 2 minutes, stirring constantly to meld flavors.
Add Liquid Ingredients: Pour in the undrained diced tomatoes, brown sugar, Worcestershire sauce, and Dijon mustard. Stir well to combine all ingredients evenly.
Simmer Mixture: Stir in marinara sauce and chicken broth. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 5 minutes. Stir occasionally to prevent sticking and to blend flavors.
Add Rice and Cheese: Fold in the cooked rice until evenly mixed throughout the sauce and meat mixture. Evenly sprinkle shredded cheddar and Monterey Jack cheeses over the top.
Bake with Cheese: Transfer the skillet or mixture to an oven-safe dish if your skillet isn’t oven-safe. Bake uncovered in the preheated oven for 15 minutes until the cheese is melted, bubbly, and golden at the edges.
Garnish and Serve: Remove from the oven, sprinkle with fresh parsley for garnish, and serve hot for a comforting, flavorful meal.

Notes

You can substitute all ground beef if preferred, but using ground sausage adds a richer, savory depth of flavor. Adjust salt accordingly.
Sausage varieties like Jimmy Dean regular, hot, mild, or sweet Italian sausage all work well with this recipe.
White long grain rice is recommended, but any cooked rice or cauliflower rice can be used as a low-carb option.
Shredding cheese from blocks improves melt and flavor compared to pre-shredded cheese. Use sharp cheddar and Monterey Jack or mozzarella for best results.
High quality marinara such as Rao's or Carbone significantly enhances the dish.
Chicken broth adds a subtle, complementary flavor compared to beef broth and balances the richness of the meats.
For cooking rice, steaming it in chicken broth adds extra flavor. Use 0.5 cup uncooked rice with 1 cup broth, simmered covered for 15 minutes, then fluff with a fork.
Make ahead by preparing the meat mixture and refrigerating up to 2 days before baking. Add cheese just before baking to keep fresh.
Store leftovers in airtight containers refrigerated up to 3 days or freeze up to 3 months. Reheat gently to preserve texture and flavor.

Nutrition

Serving Size: 1 serving
Calories: 430 kcal
Sugar: 8 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg