By The recipe Sunday was stuffed pepper skillet — the deconstructed version where ground beef, rice, peppers, tomatoes, and cheese all cook together in a skillet instead of being stuffed into individual peppers.
The recipe is below.
Stuffed Pepper Skillet
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 5
Ingredients
- 1 lb ground beef (80/20)
- 1 cup long-grain white rice, uncooked
- 2 cups beef broth
- 3 bell peppers (any color), diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella or cheddar cheese
Instructions
- Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as you go, until browned and no longer pink, about 6–7 minutes. Drain excess fat.
- Soften the vegetables. Add the diced onion and bell peppers to the skillet. Cook for 3–4 minutes, stirring occasionally, until slightly softened. Stir in the garlic and cook 30 seconds more.
- Build the base. Stir in the diced tomatoes (with liquid), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, and black pepper. Bring to a boil.
- Add the rice. Stir in the uncooked rice. Reduce heat to medium-low, cover the skillet with a tight-fitting lid, and simmer for 18–20 minutes, until the rice is tender and has absorbed most of the liquid. Check and stir once halfway through.
- Melt the cheese. Remove the lid, sprinkle shredded cheese evenly over the top, and replace the lid for 2 minutes until the cheese is melted. Serve straight from the skillet.
Nutrition (per serving)
Calories: 420 | Protein: 28g | Fat: 16g | Carbs: 38g | Fiber: 3g | Sodium: 720mg