Cheesy Pepper & Beef Harvest Rice Bowl
Imagine all the cozy, savory flavors of a classic stuffed pepper—juicy beef, tender rice, and sweet bells—but without the hollowing, par-boiling, or tedious stuffing.
Servings: 4
Ingredients
- 1 tablespoon olive oil For sautéing
- 1 lb ground beef Lean ground beef preferred
- ½ cup diced onion Yellow or white onion works best
- 1 tablespoon minced garlic Fresh garlic gives the best flavor
- 3 cups diced red bell pepper Orange or yellow bell peppers also work
- 2 cups low sodium beef broth For cooking the rice and adding flavor
- 15 oz can tomato sauce No-salt-added preferred
- 1 cup dry white rice Long-grain or medium-grain rice works well
- ½ teaspoon dried basil For added flavor
- ½ teaspoon dried oregano Adds Italian flavor
- ½ teaspoon dried parsley For garnish and flavor
- ¼ teaspoon black pepper Freshly ground for best taste
- 1 cup shredded mozzarella cheese For melting on top
Instructions
- Heat the olive oil in a large sauté pan over medium-high heat. prep
- Add the ground beef to the pan and cook for about 10 minutes, using a spatula to break apart the beef as it cooks. prep
- Once the beef is browned and fully cooked, add the diced onion and minced garlic to the pan. Sauté for 3 minutes until softened. prep
- Add the diced bell peppers, beef broth, tomato sauce, rice, basil, oregano, parsley, and black pepper to the pan. Stir everything well. mix
- Cover the pan and bring the mixture to a boil, about 5 minutes. Once boiling, reduce the heat to medium. Cook covered for 20-25 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed. cook
- Once the rice is fully cooked and the liquid absorbed, top the mixture with shredded mozzarella cheese. Cover and cook on low heat for 2-3 minutes until the cheese has melted. finish