Unstuffed Pepper Skillet combines everything you love about stuffed peppers in a simple skillet dinner! This recipe is packed with ground beef, peppers, tomato sauce, and cheese and is sure to become a new family favorite!
Unstuffed Pepper Skillet
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What is an Unstuffed Pepper Skillet?
An unstuffed pepper skillet combines all of the best aspects of a stuffed bell pepper into a simple pan. Combine ground beef, onions, bell peppers, rice, tomato sauce, and cheese to create a tasty family supper.
Ingredients
- 2 tablespoons olive oil.
- 8 ounces of small sweet peppers, cut crosswise (approximately 10 peppers in various hues).
- 1 cup chopped yellow onion.
- One pound lean ground sirloin (90/10)
- 1 tablespoon minced garlic.
- 1 ½ teaspoon Italian seasoning.
- 1 (15 oz) can tomato sauce.
- ¼ cup water
- 3 tablespoons spicy cherry pepper hoagie spread (e.g., Cento).
- ¾ teaspoon kosher salt
- 1 (8.8 ounce) container of crumbled microwaveable white rice (e.g., Uncle Ben's).
- 1 cup shredded Italian cheese mix.
- Add 2 tablespoons chopped fresh basil or flat-leaved parsley.
Directions
Step 1
Heat the oil in a large skillet over medium-high heat. Cook for approximately 4 minutes, stirring periodically, until the peppers and onion have softened. Cook, stirring to crumble, until the meat is gently browned, approximately 5 minutes. Season with garlic and Italian seasoning and cook, stirring frequently, for approximately 1 minute or until fragrant. Mix in the tomato sauce, water, hoagie spread, and salt.
Step 2
Bring to a boil over medium high heat. Stir in the rice until uniformly covered with sauce. Cover, decrease heat to medium, and simmer for approximately 8 minutes, stirring once halfway through to avoid sticking.
Step 3
Uncover, remove from the heat, and top with shredded cheese. Recover and allow settle for 1 to 2 minutes, or until the cheese melts. Serve hot, garnished with basil or parsley.
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