Unstuffed Peppers (Budget Friendly!) – Spend With …


Unstuffed Peppers have all of the flavors of our favorite stuffed peppers but this casserole is quick to make in just one pan!

A zesty rice and sausage skillet filled with sweet bell peppers is on the table in no time at all!

unstuffed peppers on a white plate topped with melted cheese and parsley

Unstuffed peppers have all of the flavors of our favorite stuffed peppers recipe but needs just one pot! Top with cheese and serve this easy dish casserole style.

Easy One-Pot Meal

Who doesn’t love an entire entrée that can be prepared in one pan? We love all the healthy ways unstuffed peppers can be made. No meat? No problem! We like unstuffed peppers made with cauliflower rice for a low-carb, keto version, quinoa for a high protein version, or brown rice for a super high-fiber version. Just adjust cooking times as necessary.

Ingredients to make unstuffed peppers on a tray

Ingredients and Variations

Unstuffed peppers are not only super easy to make, but almost anything can be tossed into the skillet along with the original ingredients or subbed out with other ingredients.

VEGGIES: Add mushrooms, diced zucchini or other squash, frozen veggies.

PROTEIN: Sausage adds lots of flavor but you can substitute it for ground beef, or for a lower fat version, switch out the sausage for ground turkey or even leftover shredded chicken.

cooked sausage, rice and tomatoes in a pot with seasonings

How to Make Unstuffed Peppers

This dish is so easy to make, but so tasty and filling everyone will want seconds!

  1. BROWN MEAT
    Brown the sausage, onion, & garlic, drain fat.
  2. COOK RICE
    Add tomatoes, rice, water, seasonings, salt, & pepper. Simmer until thickened.
  3. SIMMER PEPPERS
    Add diced bell peppers & continue to cook until rice is tender.

That’s all there is to it. Remove from heat, top with cheese & cover until cheese is melted (or pop it under the broiler if you’d like)!

green and red bell peppers on top of sausage cooked with rice in tomato sauce

Tips and Tricks

  • For extra flavor and texture, place the skillet under the broiler until the cheese topping gets golden brown and bubbly.
  • If subbing the rice out for cauliflower rice, quinoa, or brown rice, adjust the cooking time as necessary.
  • Store unstuffed peppers in an airtight container in the fridge for up to 4 days.
  • It’s easy to freeze! Scoop into zippered bags, label with the date and store for up to two months in the freezer.

a spoonful of unstuffed peppers with melted cheese and parsley on top

More Bell Pepper Favorites

Did you love these Unstuffed Peppers? Be sure to leave a rating and a comment below! 

Unstuffed Peppers

Unstuffed Peppers is a delicious one-pot meal that’s full of fresh, simple ingredients!

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  • In a large pan, brown sausage, onion & garlic over medium heat until no pink remains. Drain fat.

  • Add tomatoes, rice, water, Worcestershire sauce, Italian seasoning, and salt & pepper to taste. Bring to a boil, reduce heat to simmer and cook covered 10 minutes.

  • Stir in diced peppers and cook an additional 15-20 minutes or until rice is tender.

  • Stir and add cheese on top. Remove from heat, cover with a lid and rest 10 minutes before serving.

Add water as needed until rice is tender. Rice will absorb liquid as the mixture rests.
Optional: Broil cheese on top if desired.
 

Calories: 621, Carbohydrates: 42g, Protein: 25g, Fat: 40g, Saturated Fat: 15g, Cholesterol: 97mg, Sodium: 1244mg, Potassium: 1127mg, Fiber: 6g, Sugar: 14g, Vitamin A: 4150IU, Vitamin C: 176mg, Calcium: 191mg, Iron: 5mg

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