15
May
2014

Unstuffed Peppers

Unstuffed Peppers are my families favorite way of making stuffed peppers…unstuffed! This way the pepper doesn’t get left behind after the filling is gone!

unstuffed peppers1

 

The theme for this week seems to be peppers…but instead of Stuffed Peppers, I made Unstuffed Peppers for you today!

The truth is that I bought a little to many peppers for the Sausage and Pepper Stuffed Bread so I had to find a way to use them up.

Maybe my wife’s stuffed peppers? I asked her to write down the recipe for me, then while we were talking I asked her which one of the kids liked the stuffed peppers and which one didn’t.

Both of them eat very well, I can’t complain, but they each seem to like certain things better than the other.

My wife said that they actually both love stuffed peppers except she has to cut the pepper up into small pieces and mix it together with the filling so that they eat it everything.

As a result, they’ll just eat the meat and rice filling and probably leave the pepper on their plate.

So I thought why not just skip that step altogether and make Unstuffed Peppers? Everybody wins that way.

This recipe is so easy and takes about 20 minutes to put together, start to finish. A perfect weeknight or any night of the week dinner, watch and see how easy it is to make!

So how do you make these Unstuffed Peppers? Well we’re going to get into that but first I want to talk proportions here.

Because the ratio of meat to peppers is about 50/50 for this recipe. Just the way it should be. So that way you get a little of everything in every bite.

 

ground beef and peppers

These Unstuffed Peppers get cooked right in a skillet on your stove top. There’s no rice IN this recipe, but you definitely can serve it over rice.

My boys do prefer it that way…but for a more low carb meal you can eat it as it!

After you brown the meat and cook down the peppers and onions and garlic, all you do is add in the tomato sauce and seasonings.

Serve it over rice, or even pasta, these Unstuffed Peppers a perfect all in one dinner that everyone will love!

 

Unstuffed Peppers

I hope you love these Unstuffed Peppers as much as our family does! It seems like everyone that I’ve made them for so far loves them and I hope your family does too.

You could switch up this recipe to and make these Unstuffed Peppers with sausage or ground turkey. Even serve over brown rice, quinoa or cauliflower rice!

Print

Unstuffed Peppers

  • Author: Dan
  • Yield: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 lbs. ground beef
  • 3 large bell peppers (mixed colors) diced
  • 1 large onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons worcestershire sauce
  • 2 teaspoons cumin
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups of tomato sauce

Instructions

  1. Brown the ground beef over medium heat in 2 T. of olive oil.
  2. Once the meat is cooked drain off any excess grease and return to the pan.
  3. Add the peppers, onions and garlic to the beef. Stir and cook for 8-10 minutes until the vegetables are softened.
  4. Add in the cumin, salt and pepper, soy sauce, worcestershire sauce and the tomato sauce. Stir well to combine and then taste for seasonings.
  5. Let simmer for 15 minutes on low heat, then serve over rice, pasta or eat as is!

 

37 Responses

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  4. Tracey

    I love stuffed peppers so when I saw this recipe I knew I had to try it. I loved it. I had my Dad try it. He’s not a pepper fan. He had 3 helpings of it. It was an easy recipe and very flavorful. I swapped the cumin for chili powder. Will definitely make it again.

  5. Emily

    I don’t usually leave comments on her but I have some time as I sit here eating the cereal that has replaced this recipe. I followed the recipe exactly and it was grossly salty. Unfixable salty. I am so disappointed because I’ve been looking forward to this.

    1. Ashley

      I also could not eat this. SO disappointing after all the work I put into it and all the ingredients wasted. It was terribly salty but not only that, the cumin was incredibly overpowering to the point of being completely inedible! A tablespoon and a half of cumin?? That can’t possibly be correct! I was so excited about this recipe and very upset it didn’t work out.

      1. Ashley, actually the cumin amount is correct – we do like our cumin! I actually had to make this again before I commented back to you just to make sure! Sorry to hear that it didn’t work out for you.

    2. Sabah

      And this is the recipe writer’s fault how? Shouldn’t you know how much salt and cumin you like? Any home cook knows you’re supposed to taste along the way and if it’s a new spice you’re not familiar with, add a little and taste, then keep adding a little and tasting until it tastes good to you. I love cumin and so i would have no problem with 1.5 T of it in my dish. However, i take issue with the soy sauce and worcestershire. I don’t understand why chinese and English flavoring liquids are being used in a south american/middle eastern recipe, although i appreciate how they might add a rich and robust flavor that is otherwise lacking int his dish. So when I make this, I don’t add any soy sauce or worcestershire sauce but instead add middle eastern 7-spice, coriander powder, tomato paste to enhacne the tomato flavour and add the umami flavor that the soy sauce and worcestershire would have added while being more authentic to the dish, and a bit of chili flake or chili powder.

      1. Ashley

        Actually, since I’ve last commented the recipe has been revised to 2 tsp cumin as opposed to the 1.5 TBSP that was in the initial recipe. That is a dramatic difference. I do agree I should have tested instead of assuming it would come out well, lesson learned.

        1. We do like a lot of cumin flavor in this recipe, but we tested it quite a few more times and decide to cut the amount in half so that readers can add more or less to your tasting. We do listen to your comments!

  6. Cat

    This dish is delicious! Will make again and again. Had as lettuce wraps tonight to save myself the carbs but looking forward to having it over rice next time. Thank you!!

    1. We do the same thing! Our kids love it over rice or pasta but we either eat it plain or in a lettuce wrap! Also it’s great over riced cauliflower if you’ve ever tried that…thanks for checking in!

  7. Elle

    Just a heads up – for people who are saying it’s too salty, make sure you’re using the right salt! Maybe I’m incorrect, but I’m assuming they mean kosher salt. In the past I have used table salt instead and ruined a recipe!

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  9. Michelle

    I followed this recipe exactly as written (minus the salt) and at the end I added a bag of frozen riced cauliflower. My husband and teenage son (both of whom HATE cauliflower) each had 2 large servings before I disclosed to them that the “rice” was actually cauliflower! This meal will definately be put on my monthly rotation. Thanks for the great recipe!

  10. Phylli s

    My daughter told me about this recipe. Being of a “ certain age” I have to be careful of my sodium intake so I reduced the amount to salt and used low sodium soy sauce and I still loved it!! I also substituted brown rice which I love. This recipe is a keeper.

  11. Jacqueline

    Make this recipe regularly… it is fantastic. I do not like whole peppers and this option is great. I serve with brown rice and as salad wraps.
    Thank you.

  12. KK

    This was delicious! I didnt have worchestershire, but that was ok! Still tasted incredible! I was eating it by itself and i firgure i better throw it on some rice ; )

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