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Unstuffed Peppers



  • 2 cups uncooked instant (10-minute) brown rice
  • 12 ounces lean ground beef
  • 1 teaspoon olive oil
  • 1 each red and yellow bell peppers, cored and cut into strips
  • 2 cups bottled marinara sauce
  • 1 teaspoon fennel seeds (optional)
  • 1/2 cup shredded mozzarella cheese


  1. Bring 1 3/4 cups water to boil in a medium saucepan. Add rice, cover and simmer for 5 minutes. Remove from heat; let stand until ready to serve, at least 5 minutes.
  2. Meanwhile heat a large nonstick skillet over medium-high heat. Add ground beef and cook, breaking up clumps with a wooden spoon, about 3 minutes or until meat is no longer pink. Remove to a plate and set aside.
  3. Heat oil in skillet. Add peppers and saute over high heat 3 minutes or until lightly charred in a few places. Add sauce and fennel seeds, bring to a simmer, cover and cook 3 minutes or until peppers are tender.
  4. Stir in beef; heat through. Spoon rice on serving plates, top with beef mixture and sprinkle with cheese.

Shared with by Varanese.

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