Unstuffed Pepper Skillet

Unstuffed Pepper Skillet

All the flavors of a stuffed pepper come together in this unstuffed pepper skillet.

Cooking Time
20 mins
Total Time
20 mins
Calories
513 Calories

Recipe Instructions

Step 1
Heat oil in a large skillet over medium-high heat. Add peppers and onion; cook, stirring occasionally, until softened, about 4 minutes. Add beef and cook, stirring to crumble, until lightly browned, about 5 minutes. Season with garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, water, hoagie spread, and salt.
Step 2
Bring to a boil over medium-high heat. Stir in rice until coated evenly with sauce. Cover, reduce heat to medium to maintain a simmer, and cook until rice and vegetables are tender, about 8 minutes, stirring once halfway through to prevent sticking.
Step 3
Uncover, remove from heat, and sprinkle with shredded cheese. Re-cover and let sit until cheese melts, 1 to 2 minutes. Serve hot sprinkled with basil or parsley.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 (15 ounce) can tomato sauce
  • 1 cup chopped yellow onion
  • 1 cup shredded Italian cheese blend
  • 0.25 cup water
  • 1.5 teaspoons Italian seasoning
  • 0.75 teaspoon kosher salt
  • 8 ounces mini sweet peppers, sliced crosswise (about 10 peppers, mixed colors)
  • 1 pound lean ground sirloin (90/10)
  • 3 tablespoons hot cherry pepper hoagie spread (such as Cento)
  • 1 (8.8 ounce) package microwavable white rice (such as Uncle Ben’s), crumbled
  • 2 tablespoons chopped fresh basil or flat-leaf parsley

Categories

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