Unstuffed Pepper Skillet
Creating this unstuffed pepper skillet is notably simpler than traditional stuffed peppers, yet it delivers an equally rich and satisfying flavor. It's a highly gratifying and delightful dish.
Ingredients
- 2 tablespoons olive oil
- 8 ounces mini sweet peppers, sliced crosswise (about 10 peppers, mixed colors)
- 1 cup chopped yellow onion
- 1 pound lean ground sirloin (90/10)
- 1 tablespoon minced garlic
- 1 ½ teaspoons Italian seasoning
- 1 (15 ounce) can tomato sauce
- ¼ cup water
- 3 tablespoons hot cherry pepper hoagie spread (such as Cento)
- ¾ teaspoon kosher salt
- 1 (8.8 ounce) package microwavable white rice (such as Uncle Ben’s), crumbled
- 1 cup shredded Italian cheese blend
- 2 tablespoons chopped fresh basil or flat-leaf parsley
Instructions
- Heat oil in a large skillet over medium-high heat. Add peppers and onion; cook, stirring occasionally, until softened, about 4 minutes. Add beef and cook, stirring to crumble, until lightly browned, about 5 minutes. Season with garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, water, hoagie spread, and salt.
- Bring to a boil over medium-high heat. Stir in rice until coated evenly with sauce. Cover, reduce heat to medium to maintain a simmer, and cook until rice and vegetables are tender, about 8 minutes, stirring once halfway through to prevent sticking.
- Uncover, remove from heat, and sprinkle with shredded cheese. Re-cover and let sit until cheese melts, 1 to 2 minutes. Serve hot sprinkled with basil or parsley.
Nutrition
Calories: 513kcalCarbohydrates: 64gProtein: 32gFat: 13gSaturated Fat: 4gCholesterol: 70mgSodium: 1046mgPotassium: 541mgFiber: 5g
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