Unstuffed Pepper Dish (Print Version)
# Ingredients:
→ Fruits, Veggies, & Meat
01 -
1 diced red bell pepper
02 -
1 green bell pepper, chopped up
03 -
1 tablespoon garlic, finely minced
04 -
½ yellow onion, finely chopped
05 -
1½ pounds of ground beef
→ Staples from the Pantry
06 -
1 tablespoon of olive oil
07 -
Add regular beef broth (follow the instructions on your rice package)
08 -
A 15-ounce can of tomato sauce
09 -
1 teaspoon of Italian herbs
10 -
A drained can of diced tomatoes (14.5 ounces)
11 -
Salt and pepper—adjust to taste
12 -
1 teaspoon each of garlic and onion powders
13 -
2 cups of quick-cooking white rice
# Instructions:
01 -
In a big skillet, warm up olive oil on medium-high heat. Toss in the peppers and onions, give ’em a stir so they’re coated in oil, and let them soften for about 5 minutes. Add the ground beef and keep cooking until it’s all browned with no pink left. Stir in the garlic last for half a minute. If needed, remove any extra grease.
02 -
Mix in the salt, black pepper, Italian seasoning, garlic powder, and onion powder. Stir it all up to make sure the spices are spread out evenly.
03 -
Pour in the tomato sauce, drained tomatoes, rice, and enough beef broth as per the rice instructions. Let it boil first, then turn the heat way down, cover it, and cook slowly. Stop when the rice is soft and has absorbed all the tasty broth.
# Notes:
01 -
Stick with regular beef broth for more flavor. Salt might still be needed.
02 -
Check the rice packaging to make sure you’re matching the right amount of liquid to rice.