Bell peppers are really great for cooking and available pretty much all year round. We often cook these colorful peppers stuffed with some rice and ground meat. It’s a dish my mom already made pretty regularly. To be honest – it’s a bit time-consuming to make and seems to take forever. That’s why I’m so happy with these Unstuffed Bell Peppers with Rice – also very tasty and ready in a fraction of the time. A weekend cooking project turned into a quick weeknight dinner. ;)
Admittedly, the bell peppers don’t look quite as fancy when you serve them unstuffed compared to the ones you stuff and roast in the oven. When prepared like this, it looks more like someone has gone »all in« into stuffed bell peppers and destroyed them. ;P Everything is in bite-sized pieces, so you can simply eat it with a fork and no longer have to reach for a knife. The perfect meal for a movie night on the sofa.
You could also say it looks like a delicious stew instead. That’s essentially what it is. A delicious meaty sauce with onions, tomatoes, and bell peppers. We’re big fans of stews and stuff like that – which is why we have quite a few recipes for that on the blog. In case you want to check those recipes, simply look for the category in the menu on top… or simple click/tap here – that’s a shortcut just for you. ;)
As already mentioned, preparing the unstuffed bell peppers is a lot quicker than preparing the stuffed versions. Getting everything ready, stuffing the veggies, and then roasting them in the oven – that all takes well over an hour. In comparison, this dish is ready in about 30 minutes. Does that sound like a good reason to try this recipe? We think so! ;)
This dish is also great if you are into meal prepping. You can easily prepare the meat, veggies, and rice, add them to suitable containers, and then store everything in the fridge for several days. Reheating takes just a few minutes when using a microwave. The same applies, of course, if you just want to reheat leftovers.
If you still have some bell peppers lying around after making this recipe, you should definitely check out these other recipes – our Hungarian Chicken Paprikash is one of our absolute favorite meals to prepare. Easy to cook and incredibly delicious!
Our recipe for Roasted Pepper Jam takes a completely different approach – as the name suggests, the bell peppers are transformed into something sweet for a change. If you’re looking for something other than strawberry jam on your bread roll or toast in the morning, our jam is the perfect choice. Highly recommended!
Of course, we also have recipes for (more or less) classic stuffed bell peppers. Our recipe for Stuffed Bell Peppers with Rice & Meat served as the inspiration for the recipe below and is a very welcome addition to the dinner table. It’s enjoyed by all family members – never any complaints! That doesn’t happen very often, right? ;P
No less delicious, but perhaps not quite as common, are our Stuffed Peppers with Halloumi & Spelt. With this recipe, we wanted to try something new and keep it vegetarian, as well as making a version without rice. Why does it always have to be rice?! Spelt works really well as a replacement here. ;)
INGREDIENTS / ZUTATEN
(4 servings)
some olive oil for frying
17.6 oz. (500g) ground meat (beef & pork mixed)
2 red onions, finely diced
3-4 garlic cloves, finely chopped
4 bell peppers (red, yellow & green)
1 tbsp. bell pepper paste (hot or mild)*
1 tsp. cayenne pepper*
1 tsp. dried oregano*
1/2 tsp. ground cumin*
some chili flakes* (optional)
1/2 cup (120ml) dry white wine
1 cup (240ml) veggie broth
1 can (14 oz./400g) chunky tomatoes
1 tbsp. Worcestershire sauce*
salt, pepper
cooked rice for serving
some chopped parsley for decorations (optional)
(4 Personen)
etwas Olivenöl zum Anbraten
500g Hackfleisch (gemischt)
2 rote Zwiebeln, fein gewürfelt
3-4 Knoblauchzehen, fein gehackt
4 Paprikaschoten (rot, gelb & grün)
1 EL Paprikapaste (scharf oder mild)*
1 TL Cayennepfeffer*
1 TL Oregano*
1/2 TL Kreuzkümmel*
einige Chiliflocken* (optional)
120ml trockener Weißwein
240ml Gemüsebrühe
1 Dose (400g) stückige Tomaten
1 EL Worcestershire Sauce*
Salz, Pfeffer
gekochter Reis zum Servieren
etwas gehackte Petersilie zum Bestreuen (optional)
DIRECTIONS / ZUBEREITUNG
1. Prepare the veggies – peel the onions and garlic and dice/chop finely. Wash and dry the bell peppers, remove the seeds and cut into bite-size pieces. Set aside. Prepare your rice so you can start cooking when needed.
2. Heat up a large Dutch oven with some olive oil. Add the ground meat and fry for a few minutes until nicely browned. Take out and set aside in a bowl.
3. Add some more oil, if required, then add the onion and sauté until soft and glossy. Next, add the garlic and bell pepper pieces and let everything cook until the bell peppers are softer – about 3-4 minutes.
4. Add the bell pepper paste, cayenne pepper, dried oregano, ground cumin, and chili flakes (optional) and mix until well combined. Let everything roast/cook for a moment, then deglaze with the white wine. Let the wine cook down until almost completely gone. Next, add the veggie broth, the chunky tomatoes, and Worcestershire sauce. Add the meat back to the pot, reduce the heat slightly and let everything cook for 8-10 minutes. Season with salt and pepper to your liking.
5. While the meat and veggies are cooking, cook the rice according to the package instructions. Serve the meat and veggies along with cooked rice and some chopped parsley sprinkled on top (optional).
Note: We use about 10 oz. (300g) uncooked rice for a dish like this one here. When cooked that should be plenty to feed four persons. ;)
1. Als Erstes das Gemüse vorbereiten – dazu Zwiebeln und Knoblauch schälen und dann fein würfel bzw. hacken. Die Paprikaschoten waschen, trocknen, von den Innereien befreien und dann in mundgerechte Stücke schneiden. Alles für den Reis vorbereiten, damit der dann rechtzeitig gekocht werden kann.
2. Einen großen (gusseisernen) Topf mit etwas Olivenöl erhitzen. Das Hackfleisch dazugeben und einige Minuten scharf anbraten – das Fleisch sollte gut gebräunt sein. Herausnehmen und z.B. in einer Schüssel zur Seite stellen.
3. Bei Bedarf noch etwas Öl nachlegen und dann die Zwiebel heißen Öl glasig andünsten. Wenn die Zwiebeln weich sind, den Knoblauch und die Paprika dazugeben und alles für etwa 3-4 Minuten mit anbraten. Die Paprika sollte etwas weicher werden in dem Zeitraum.
4. Paprikapaste, Cayennepfeffer, Oregano, Kreuzkümmel und Chiliflocken (optional) dazugeben und untermengen. Gewürze und Paste kurz anrösten lassen, damit sich ein paar Aromen entwickeln können, dann mit dem Weißwein ablöschen. Den Wein fast komplett einkochen lassen, dann die Gemüsebrühe, stückigen Tomaten und die Worcestershire Sauce dazugeben. Das Fleisch ebenfalls zurück in den Topf geben, dann die Hitzezufuhr etwas verringern und alles etwa 8–10 Minuten köcheln lassen. Mit Salz und Pfeffer nach Belieben würzen.
5. Während Fleisch und Gemüse garen, den Reis nach Packungsanweisung zubereiten. Das Fleisch und Gemüse zusammen mit gekochtem Reis und etwas gehackter Petersilie (optional) servieren.
Hinweis: Für ein Gericht wie dieses verwenden wir etwa 300g ungekochten Reis. Wenn der Reis dann gekocht ist, sollte das für vier Personen reichen. ;)
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Here is a version of the recipe you can print easily.
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Unstuffed Bell Peppers
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 4 1x
- Category: Dinner
- Cuisine: International
Description
If you like stuffed bell peppers, you might want to try these Unstuffed Bell Peppers with Rice as well. It’s the same, just a tiny bit different. ;)
Ingredients
some olive oil for frying
17.6 oz. (500g) ground meat (beef & pork mixed)
2 red onions, finely diced
3-4 garlic cloves, finely chopped
4 bell peppers (red, yellow & green)
1 tbsp. bell pepper paste (hot or mild)*
1 tsp. cayenne pepper*
1 tsp. dried oregano*
1/2 tsp. ground cumin*
some chili flakes* (optional)
1/2 cup (120ml) dry white wine
1 cup (240ml) veggie broth
1 can (14 oz./400g) chunky tomatoes
1 tbsp. Worcestershire sauce*
salt, pepper
cooked rice for serving
some chopped parsley for decorations (optional)
Instructions
1. Prepare the veggies – peel the onions and garlic and dice/chop finely. Wash and dry the bell peppers, remove the seeds and cut into bite-size pieces. Set aside. Prepare your rice so you can start cooking when needed.
2. Heat up a large Dutch oven with some olive oil. Add the ground meat and fry for a few minutes until nicely browned. Take out and set aside in a bowl.
3. Add some more oil, if required, then add the onion and sauté until soft and glossy. Next, add the garlic and bell pepper pieces and let everything cook until the bell peppers are softer – about 3-4 minutes.
4. Add the bell pepper paste, cayenne pepper, dried oregano, ground cumin, and chili flakes (optional) and mix until well combined. Let everything roast/cook for a moment, then deglaze with the white wine. Let the wine cook down until almost completely gone. Next, add the veggie broth, the chunky tomatoes, and Worcestershire sauce. Add the meat back to the pot, reduce the heat slightly and let everything cook for 8-10 minutes. Season with salt and pepper to your liking.
5. While the meat and veggies are cooking, cook the rice according to the package instructions. Serve the meat and veggies along with cooked rice and some chopped parsley sprinkled on top (optional).
Notes
We use about 10 oz. (300g) uncooked rice for a dish like this one here. When cooked that should be plenty to feed four persons. ;)
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