Unstuffed Pepper Skillet
A simple, one-pan dish that captures the flavors of stuffed peppers without the fuss of stuffing them, perfect for busy weeknights.
Ingredients
Main ingredients
- 1.5 pounds ground beef Can substitute with ground turkey or chicken.
- 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
- 0.5 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 Adjust according to rice package instructions.
Instructions
Preparation
- Heat 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 vegetables soften and the onion becomes translucent.
- Push veggies to the side and add ground beef to the skillet. Brown the beef while breaking it up as it cooks. Once there is no pink left, add minced garlic and cook for 30-45 seconds until fragrant.
- Season with onion powder, garlic powder, Italian seasoning, salt, and black pepper. Stir to coat the beef and vegetables evenly with the spices.
- Add drained diced tomatoes, tomato sauce, and instant rice. Pour in beef broth according to rice package instructions (about 2 cups for every 1 cup of instant rice). Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 5-10 minutes until the rice is tender and the liquid is absorbed.
- Fluff with a fork and serve hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until heated through. For extra flavor, sprinkle grated cheese on top before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 6gSodium: 800mgFiber: 3gSugar: 5g
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