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Sizzling Unstuffed Pepper Skillet

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A quick and easy one-pot meal that captures all the flavors of traditional stuffed peppers without the fuss of stuffing.

Ingredients

Scale
  • 1½ pounds ground beef
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • ½ yellow onion, diced
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 14.5 oz can petite diced tomatoes, drained
  • 15 oz can tomato sauce
  • 2 cups instant white rice
  • Beef broth, as needed for cooking rice

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the diced green and red bell peppers along with the diced onion and sauté for about 5 minutes.
  3. Push the veggies to the side and add the ground beef to the skillet. Brown until no pink remains, about 5-7 minutes.
  4. Add minced garlic and cook for 30-45 seconds, then season with onion powder, garlic powder, Italian seasoning, salt, and black pepper.
  5. Stir in the drained diced tomatoes and tomato sauce, then add the instant rice and beef broth as needed.
  6. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 5-10 minutes until the rice is tender.
  7. Fluff with a fork and serve hot.

Notes

For best results, use fresh produce and adjust the seasoning to your taste. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Nutrition

Find it online: https://us.recipesfood.org/unstuffed-pepper-skillet-unstuffed-pepper-recipe/

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