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

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

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.