Description
Discover how to make delicious One Pot Lazy Stuffed Peppers with this easy recipe. Learn the step-by-step process and enjoy a flavorful meal tonight!
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) ground beef
- 1 medium yellow onion, finely diced
- 3 bell peppers, seeded and diced large
- 2 cloves garlic, minced
- 14.5 oz (411 g) can diced tomatoes, with juices
- 14.5 oz (411 g) can beef broth, or chicken broth
- 8 oz (227 g) can tomato sauce
- 2 tsp (10 ml) beef bouillon, or chicken bouillon
- 2 tsp (10 ml) Worcestershire sauce
- 1 tsp (5 ml) Italian seasoning, or oregano
- 1 cup (240 ml) white long grain rice, uncooked
- 1 1/2 cups (170 g) cheddar cheese, shredded
Instructions
- Set a large pan with a snug-fitting lid on medium-high heat and pour in vegetable oil. Once the oil is heated, add the ground beef, cooking for 5–7 minutes while breaking it into smaller chunks as it browns.
- Mix in the onions, bell peppers, and garlic with the beef; stir well. When the peppers start softening and the onions turn clear, carefully remove any excess fat from the pan.
- Put the pan back on the stove with the heat adjusted to medium. Add the diced tomatoes with their juice, broth, tomato sauce, bouillon, Worcestershire sauce, and Italian seasoning, stirring them in.
- Allow the mixture to reach a boil and then incorporate the uncooked rice. Bring back to a boil, lower the heat to a simmer, cover, and let it cook for 25 minutes, or until the rice is cooked through.
- Take the pan off the heat, gently stir to fluff the rice, spread the shredded cheddar cheese on top, and cover again. Let the dish sit covered for about 10 minutes before serving. Enjoy your meal!
Notes
- Consider using lean ground beef or draining excess fat after browning to reduce the fat content.
- Opt for low-sodium beef or chicken broth for a healthier option to control salt intake.
- Experiment with different cheeses like mozzarella or pepper jack for a unique flavor twist.
