Un-stuffed Bell Peppers
I’ve adored Stuffed Peppers since I was a kid. It was one of my fave dinners cooked by my mother, and she didn’t make them very often. It was definitely a special meal, which made it all the more enjoyable!
I make them about once a month at my house. The hubs and I love them and the kids are half in, half out on this one. Farmer prefers lots of rice and cheese on his, I prefer more veggies for filling and no cheese. Stuffed peppers typically have a marinara sauce in them, however, this recipe is sauce-less, but it is sure to please anyone!
I decided to make this up one day when I didn’t have all the time for Stuffed Peppers. I also wasn’t in the mood for red sauce, so this worked out prefect. Prep is easier, no sauce required, not as many ingredients, one pot meal too, which is my favorite!
There is an option here for my Whole30 friends. Simply enjoy the meat mixture with no rice or quinoa. I would also add in a couple more veggies to make it more dense and filling, such as squash or maybe even tiny, diced potato.
Un-Stuffed Bell Peppers
1 lb round beef
3 large colored bell peppers, diced
1/2 large onion diced
2 garlic cloves minced
1 medium zucchini chopped
1 tsp Oregano
1 tsp Paprika
1 Tbs olive oil
3/4 cup Water
Brown meat over medium heat in skillet
While still pink, add in onion and oregano. Add S&P generously. No need to drain meat. Stir.
Cook 15 minutes. Stir often.
When onion is cooked through, add in zucchini and paprika. Stir.
Simmer all together 20 minutes, stirring often.
Add in all bell pepper, water, and olive oil. Stir well.
Simmer over low heat, 20-30 minutes.
Cook rice or quinoa per instructions.
Place all the yummy food in your fave bowl and enjoy!