When you get 3 gallons of peppers from your neighbors you either make chili or stuffed peppers, or both if you’re me. Or, if you’re me, you aren’t a huge fan of the in-your-face pepper flavor and prefer it mixed in with other yummy stuff.
And, if you’re like me, you may like one pot meals since it cuts down on dishes. Who’s not a fan of that?
So I made this deconstructed stuffed peppers recipe twice this week. Both times it was a hit and fed a crowd. Both times it used our bucket-o-peppers and both times I was left with only a cutting board, a knife, and a pot to wash.
That last point alone makes this a winner in
our my book.
One Pot Deconstructed Stuffed Peppers
Recipe Notes: If you don’t have paprika on hand I recommend serving this up with a southwestern kick of hot sauce and cilantro.
- 4 tablespoons cooking fat (olive oil, lard, coconut oil, etc.)
- 2 lb. ground beef (I have been using a jar of cholula)
- 2 1/2 cups white rice
- 2 8 oz cans tomato sauce
- 6 medium (or 4 large) bell peppers, chopped
- 2 medium onions, diced
- 6 garlic cloves, minced
- 6 cups stock or water
- 2 teaspoons paprika
- black pepper, cayenne, sea salt to taste
- 8 oz sharp cheddar cheese, sliced or grated
- Heat the cooking fat in a Dutch oven over medium heat. Brown beef. Add the onions and bell peppers and saute until beginning to soften, about five minutes. Add minced garlic and rice and saute two more minutes.
- Add the stock or water, tomato sauce, and seasonings and stir to combine. Taste the liquid to make sure it has enough salt and adjust as needed. Cover and bring to a boil.
- Lower heat and simmer, covered, for 20 minutes. Taste for seasoning and to be sure rice is cooked through. If the rice is still crunchy add 1 cup of water, cover, and cook another 10 minutes or until rice is tender. Turn off the heat.
- Sprinkle (or layer) cheese over top of rice and beef mixture. Cover with lid and allow to rest 5 minutes, or until cheese is melted.
- Serve warm alongside a salad or fermented pickles.