Unstuffed Pepper Skillet a straightforward supper that incorporates all of the things you love about stuffed peppers in a single pan! With its abundance of ground beef, peppers, tomato sauce, and cheese, this dish is quite likely to become a new favorite among the members of your family.
Unstuffed Pepper Skillet
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What is an Unstuffed Pepper Skillet?
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An unstuffed pepper skillet combines all the best aspects of a stuffed bell pepper into one simple dish. Combine rice, cheddar, bell peppers, onions, and tomato sauce with ground beef for 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 big skillet over medium-high heat. Simmer for approximately 4 minutes, stirring now and again, or until the peppers and onion are soft. Simmer until the meat is nicely browned, approximately 5 minutes, stirring regularly to break it up. Add the garlic and Italian spice, and cook, stirring frequently, until fragrant, approximately 1 minute. Mix in the tomato sauce, water, hoagie spread, and salt.
Step 2
Bring to a boil over medium-high heat. When the rice is well covered in sauce, add it and stir. Reduce the heat to medium, put a lid on, and simmer for around 8 minutes, stirring once at the halfway point to avoid sticking.
Step 3
Remove the lid, put it back on, and top it with the shredded cheese. Recover and let it rest when the cheese has melted, which should happen in a minute or two. Serve hot, garnished with basil or parsley.
