adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Unstuffed Pepper Skillet
Unstuffed Pepper Skillet
0 Likes
Cook Time:
20 minutes
Total Time:
40 minutes
Deconstructed stuffed pepper skillet - all the delicious flavors in one easy 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
  • 1.5 teaspoons Italian seasoning
  • 1 (15 ounce) can tomato sauce
  • 0.25 cup water
  • 3 tablespoons hot cherry pepper hoagie spread (such as Cento)
  • 0.75 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:
  • In a large skillet over medium-high heat, heat oil. Add peppers and onion; cook until softened, stirring occasionally, for about 4 minutes. Add beef and cook until lightly browned, stirring to crumble, for about 5 minutes. Season with garlic and Italian seasoning; cook, stirring constantly, until fragrant, for about 1 minute. Stir in tomato sauce, water, hoagie spread, and salt.
  • Bring the mixture to a boil over medium-high heat, then stir in the rice until it's coated evenly with the sauce. Cover the pot, reduce the heat to medium to keep a simmer, and cook until the rice and vegetables are tender, about 8 minutes. Remember to stir once halfway through to prevent sticking.
  • Uncover and take off the heat. Sprinkle generously with shredded cheese, then cover again to allow the cheese to melt beautifully for 1 to 2 minutes. Serve piping hot, topped with freshly chopped basil or parsley.

Similar Recipes