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Delectable Unstuffed Pepper Skillet

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A quick and hearty unstuffed pepper dish packed with comforting flavors, perfect for weeknight dinners.

Ingredients

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  • 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 (salted), as needed for cooking rice

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced green and red bell peppers along with the diced onion. Sauté for about 5 minutes until the veggies soften and the onion becomes translucent.
  2. Push the veggies to the side of the skillet and add 1½ pounds of ground beef. Brown the beef, breaking it up as it cooks—about 5-7 minutes.
  3. Add 1 tablespoon of minced garlic and cook for 30-45 seconds until fragrant. Then, incorporate onion powder, garlic powder, Italian seasoning, salt, and black pepper. Stir well.
  4. Add the drained diced tomatoes, tomato sauce, and instant rice. Pour in beef broth according to rice package instructions. Stir to combine.
  5. Bring to a gentle boil, then reduce the heat to low. Cover and let it simmer for 5-10 minutes until the rice is tender.
  6. Fluff with a fork and serve hot.

Notes

Store leftovers in an airtight container for 3-4 days. Can be frozen for up to 3 months.

Nutrition

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

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