When I was a kid, my dad made dinner very rarely and when he did there were three options — mac and cheese, sausage on the grill, or stuffed peppers. Stuffed peppers came along infrequently enough that they felt like a novelty to me and so I loved them and look back on them fondly
INGREDIENTS
- 1 tablespoon olive oil
- 1/2 medium yellow onion, chopped
- 1 lb lean ground beef
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (8 oz) can tomato sauce
- 1 (28 oz) can fire-roasted diced tomatoes, undrained
- 3 cups beef broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flake, optional
- 2 cups cooked white rice
- Kosher salt and freshly ground black pepper, to taste
PREPARATION
- Heat oil in a large pot or Dutch oven over medium heat and add onion. Sauté until soft, about 5 minutes.
- Increase heat to medium-high, then add ground beef, season with salt and pepper, and cook until no longer pink, about 5 minutes, breaking up beef with a wooden spoon as it cooks.
- Add garlic and cook 30 seconds.
- Stir in bell peppers, tomato sauce, diced tomatoes, beef broth, Italian seasoning, and red pepper flake, if using. Bring to a boil, then reduce heat and let simmer 15 minutes.
- Stir in cooked rice and let cook 5 minutes more. Season to taste with salt and pepper and serve. Enjoy!
