| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
People
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Ingredients
- 2 Tbsp olive oil
- 1 large sweet onion, finely diced Vidalia or similar
- 2 large bell peppers, diced Red, orange or yellow are all great for this!
- 3-5 cloves minced garlic (or one heaping tablespoon)
- 1 Tbsp tomato paste Remember if your tomato paste is in a tube rather than a can, it's concentrated, so just use 1/2 Tbsp
- 1/8 tsp red pepper flakes
- 1/4 tsp Pepper
- 1/4 - 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp ground cumin
- 1 Tbsp chili powder
- 1 lb ground beef
- 1 14 oz can of Fire Roasted Diced Tomatoes I love HyVee brand's Salsa Style Fire Roasted Tomatoes for this recipe
- 1 Tbsp Worcestire sauce
- 1/4 - 1/2 cup pasta sauce We use Prego - any red sauce is fine.
- 1 package shredded Mexican style cheese
- Cooked rice
Ingredients
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Instructions
- Prep
- Start cooking your rice. I use a rice cooker with 1 3/4 cups of rice and 2 1/2 cups of water. It takes about 50 minutes to cook, and by the time the rice is done, so is the rest of the meal.
- Dice the two bell peppers and one sweet onion.
- Measure all your seasonings into a small bowl so you'll be ready to add them later. Includes: - 1/8 tsp red pepper flakes - 1/4 tsp pepper - 1/4 -1/2 tsp salt - 1/2 tsp onion powder - 1/2 tsp garlic powder - 1 tsp Italian seasoning - 1 tsp ground cumin - 1 Tbsp chili powder
Cook!
- Heat 2 Tbsp of olive oil in a large skillet over medium high heat.
- Add peppers and onions and saute until softened.
- Add 1 tablespoon of minced garlic (3-5 cloves), 1 Tbsp of tomato paste (1/2 if concentrated), and all your seasonings. Saute for about 1 minute more.
- Move the vegetables to the side of the pan and add 1 lb of ground beef. Break up the beef as it browns, and stir in the vegetables as you finish cooking the beef.
- Stir in the fire roasted tomatoes and 1 Tbsp of Worcestershire sauce. Cook off most of the liquid from the tomatoes. Then add the pasta sauce and heat through. Cook until desired consistency - not too liquidy!
Serve
- Serve over rice, top with Mexican cheese, and enjoy!
Recipe Notes
If you have leftovers from this recipe, adding the leftovers to a jarred pasta sauce is a great way to get a second meal out of this without the family feeling like they are eating the same thing again.
Giving credit where it is due — this recipe is my simplified and made-to-my-taste version of Chelsea's Messy Apron's unstuffed peppers.
For more easy "unstuffed" one-skillet meals, check out my Unstuffed Burritos recipe.
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