UNSTUFFED BELL PEPPERS
Steps:
- Mince the garlic and dice the onion and bell peppers. In a heavy skillet, sauté the garlic and onion in olive oil over medium heat until soft and transparent (2-3 minutes). Add the ground beef and cook until fully brown (5 minutes). Lastly, add the diced bell pepper to the skillet and continue to sauté until they are slightly soft (3-5 minutes). Add the diced tomatoes and their juices to the skillet along with the uncooked rice, basil, oregano, and some freshly cracked pepper (10-15 cranks of a pepper mill). Stir the ingredients in the skillet well. Add 1.5 cups of beef broth to the skillet and stir to combine. Place the lid on the skillet, turn the heat up to high, and allow the mixture to come up to a full boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes. You should be able to hear the liquid simmering quietly the whole time. If you can't, turn the heat up just slightly until it begins to simmer. After 30 minutes, remove the lid, and check to see if the rice is tender and most of the liquid has been absorbed. If the rice is still a bit crunchy, return the lid and allow it to continue to cook for 10 minutes more. Once the rice is tender, fluff the mixture with a fork. In a separate bowl, combine the tomato sauce and worcestershire sauce. Pour the tomato sauce over the skillet and serve.
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Antonio Mendez
[email protected]I've never made unstuffed bell peppers before. This recipe looks like a good place to start.
Fazel Ali
[email protected]This recipe looks delicious! I'm going to pin it so I can make it later.
Gary Scheetz
[email protected]I'm not sure if I have all the ingredients for this recipe. I'll have to check my pantry.
RASEL PARVES
[email protected]This recipe seems a little bland. I think I'll add some extra spices.
Sandra Namatouv
[email protected]I love bell peppers! I can't wait to try this recipe.
Shaki Jaspal
[email protected]I'm always looking for new vegetarian recipes. This one looks like a keeper!
Hoarra Kon
[email protected]I'm going to try this recipe tonight! It looks so easy and delicious.
M Subhanali
[email protected]I'm not sure what I did wrong, but my peppers turned out really mushy. I think I might have cooked them for too long.
Gladness Thembalihle Zama
[email protected]I thought this recipe was just okay. The peppers were a little bland and the stuffing was a bit dry.
Mdfazlul Huqu
[email protected]These peppers were so good! I will definitely be making them again.
Hotel Raviraj
[email protected]I made these peppers for my vegetarian friends and they loved them! They said it was one of the best vegetarian dishes they've ever had.
Ace Armijo
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can just throw everything in the pot and let it cook.
Sodiq Akanni
[email protected]I'm not a big fan of bell peppers, but I really enjoyed this recipe. The stuffing was flavorful and the peppers were cooked perfectly.
Nuzhat Najifa
[email protected]These peppers were delicious! I made them for a potluck and they were gone in minutes.
Martha Muthoni
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of vegetables and spices is perfect.
doaa nomman
[email protected]These unstuffed bell peppers were a hit with my family! They were so easy to make and packed with flavor. I loved that I could use whatever vegetables I had on hand.