1-Getting started with this unstuffed peppers recipe is as easy as following a few straightforward steps, and you’ll have a delicious meal on the table in no time. Begin by prepping your ingredients to keep things organized and fun. For instance, mincing the garlic and dicing the onion and bell peppers sets the stage for a smooth cooking process.

2-Heat 1 tablespoon of olive oil in a deep skillet over medium heat, then add the 1/2 pound of ground beef and brown it until it’s no longer pink. Next, toss in the diced onion, bell peppers, minced garlic, 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper; stir and cook until the onions soften and release their aroma. This step builds the base flavor that makes the dish so satisfying.

3-Stir in the can of diced tomatoes with their juices, 1 cup uncooked long grain white rice, and 1.5 cups beef broth. Cover the skillet and bring it to a full boil on medium-high heat, then lower the heat and simmer gently for 15 minutes. While it simmers, mix 1 can of tomato sauce with 1 teaspoon Worcestershire sauce in a separate bowl. After simmering, turn off the heat and let the dish rest covered for 5 minutes to absorb all the flavors.

4-Uncover the skillet and fluff the rice carefully with a fork, then pour the tomato sauce mixture evenly over the top. Sprinkle 1 cup shredded mozzarella cheese on top, cover again, and let the residual heat melt the cheese perfectly. Garnish with 1 tablespoon chopped parsley if you want a fresh finish, and serve warm. Remember, total prep time is about 15 minutes, with 45 minutes of cooking and 5 minutes resting, so it’s ideal for anyone short on time.