Best Unstuffed Peppers Recipe

 We have twelve different techniques to create stuffed peppers, and counting, because our website visitors love them so much! The crisp-tender peppers and the tasty, meaty, occasionally cheesy filling combine to create the perfect lunch in a pretty little box.

Ingredients:

1. 3 tablespoons olive oil, divided
2. 2 medium (about 7 ounces each) multicolored bell peppers, cored and cut into 1 to 1 1/2-inch pieces (about 2 cups)
3. 1 1/4 teaspoons kosher salt, divided
4. 1 pound 90/10 lean ground beef 
5. 1 medium yellow onion, diced 
6. 3 large garlic cloves, minced
7. 1/2 teaspoon freshly ground black pepper
8. 1 (8.5 to 8.8-ounce) package microwavable white rice
9. 1 (15-ounce) can tomato sauce
10. 1/2 cup water
11. 3 tablespoons balsamic vinegar
12. 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
13. 4 ounces Monterey Jack cheese, shredded (about 1 cup)

Instructions: 

Ttep:No:01

To caramelize the peppers, place two tablespoons of oil in a big skillet over medium-high heat and stir until it shimmers. After adding the bell peppers, season with 1/4 tsp salt. Cook for five to six minutes, stirring regularly, or until the food is crisp-tender and has some charred areas. Move to a sizable bowl and reserve.

Ttep:No:02

To brown the meat and onions, heat the remaining 1 tablespoon of oil in the skillet over medium-high heat without cleaning the skillet. Add the remaining teaspoon of salt, black pepper, onion, and garlic to the beef.

Cook for 4 to 5 minutes, tossing frequently and breaking up the steak with a wooden spoon, or until it is browned and cooked through. Don't empty.

Ttep:No:03

Incorporate the remaining components:

Add the rice, tomato sauce, vinegar, water, and saved bell peppers to the meat mixture and stir until well incorporated. After lowering the heat to medium, simmer the mixture. Simmer for approximately 5 minutes, stirring periodically, or until the sauce has thickened. Add the parsley and stir.

Ttep:No:04

Serve with cheese added: Take the skillet off of the burner, then quickly sprinkle on the cheese and place a lid on it. Allow it stand for about 4 minutes, or until the cheese has melted. Add some more parsley as a garnish and serve.

Remaining food can be kept in the refrigerator for up to four days if it is sealed tightly.

more details for recipeshttps://www.simplyrecipes.com/unstuffed-peppers-recipe-8605891