Sometimes you just want a one-pot meal. I’m pretty sure the crock-pot is the ultimate one-pot meal, but that requires planning and foresight that I just don’t have most of the time. I’ve been getting better. Expect some crock-pot meals to come, but until then there are these.
This is what happens when you unstuff a bell pepper. It’s practically what I do when I’ve ever made/eaten stuffed ones anyway. Sure they’re pretty all on your plate perched high and stuffed full of whatever goodness, but one cut and it’s on its side anyway. Then you have to cut up the pepper with each bite so you get enough pepper with every bite. Cooking it up this way ensures you’re increasing your fork to face time. Who doesn’t like making something a little easier every now and then?
Inspiration: Budget Bytes
- 1 tablespoon olive oil
- 1 clove of garlic, minced
- 1 medium onion, diced
- 1/2lb ground beef
- 2 bell peppers, any color, diced
- 15oz can of diced tomatoes
- 1 cup white rice, uncooked
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 1/2 cups beef broth
- 8oz can tomato sauce
- 1 teaspoon worcestershire sauce
Heat the olive oil in a heavy skillet on medium high heat. Add the onion and sauté for about 5 minutes before adding the garlic for a minute or two. Add the ground beef. Break up into small pieces as it browns. Add the diced bell pepper and cook until soft—about 3-5 minutes.
Add the diced tomatoes to the pan, including the juice. Stir in the rice, basil, oregano, some pepper, and the beef broth. Bring the whole mixture to a boil before turning down to a low simmer. Cover the pan with a lid. Simmer for 30-40 minutes. The rice should be tender and most of the liquid absorbed. Stir in the tomato sauce and worcestershire sauce.
Taste for salt and more pepper before serving.