Unstuffed Green Peppers are my favorite cold weather dish! It’s probably the only dish I make consistently that I don’t mess, because, well, we know how much I look to cook. When I first started making this dish, it was traditional Stuffed Green Peppers and it takes about an hour longer than making them “unstuffed”. But, then I became a mom and had much less time to dedicate to cooking food for myself. AND, on top of saving time, it’s less clean up because it is a one pot unstuffed green pepper recipe. Yay for less dishes!
The rice mix I use is already seasoned it’s just a bit spicy. Blaire likes it, and she’s only 3.5, so don’t worry — it’s not too bad.
One Pot Unstuffed Green Peppers
- 1 lb Ground Beef
- 2 Green Peppers
- 8 oz box of Zatarin's Jambalaya Rice Mix
- 8 oz Tomato Sauce
- 14.5 oz Diced Tomatoes
- 2.5 cups Water
Brown ground beef. Keep in mind that you’ll eventually have all of your ingredients in this pan, so it should be large.
While you're browning the ground beef, dice your green peppers.
Once ground beef is browned, drain the fat. Then add in the diced green peppers, tomato sauce, diced tomatoes, water, and rice mix. Bring this mixture to a boil. Once it's boiling, cover, turn your heat to low, and cook for 25 minutes.
Let sit for 5 minutes before serving.
If you try out my recipe, I’d love to hear how it turned out for you! You can just click the “Print” button on the recipe above and it should print right out for you, steps and ingredients! I think Unstuffed Green Peppers are the perfect comfort food for the fall and winter.