Description
This Unstuffed Peppers recipe is easy to make in a single skillet with halal ground beef, halal sausage, rice, and melted cheese. Perfect for a flavorful weekday meal your family will love!
Ingredients
- ½ lb halal ground beef
- Salt and pepper, to taste
- ½ lb halal sausage
- 1 small yellow onion, diced
- 2 large bell peppers (any color), diced (~2 cups)
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon onion powder
- ¾ teaspoon chili powder
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tablespoon brown sugar
- 2 teaspoons halal Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 ½ cups marinara sauce
- ½ cup chicken broth
- 1 ½ cups cooked rice
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F. Season ground beef with salt and pepper.
- In a large skillet over medium-high heat, cook beef, sausage, and onions 7–10 minutes until browned. Drain grease.
- Add bell peppers; soften 3 minutes. Stir in tomato paste, garlic, basil, oregano, onion powder, chili powder; cook 2 more minutes.
- Add diced tomatoes, brown sugar, Worcestershire sauce, Dijon mustard; stir to combine.
- Stir in marinara sauce and chicken broth. Bring to boil, reduce to simmer 5 minutes.
- Stir in cooked rice; top with cheese. Bake in oven 15 minutes until cheese melts and bubbles.
- Garnish with parsley and serve.
Notes
- Substitute all beef if desired. Use halal sausage for full compliance.
- Use high-quality marinara for best flavor.
- Recipe can be prepared ahead and stored in fridge up to 2 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Skillet + Oven
- Cuisine: American