Unstuffed Bell Pepper Skillet

Unstuffed Bell Pepper Skillet

This skillet dish captures all the flavors of classic stuffed peppers in a quick and easy one-pan meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 bell peppers (any color combination), chopped
• 2 cloves garlic, minced
• 1 pound ground beef or ground turkey
• Salt and freshly ground black pepper, to taste
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can petite diced tomatoes
• 1/2 cup long-grain white rice, rinsed
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 cup chopped fresh parsley (optional)
• Shredded cheddar cheese, for serving (optional)

Cooking Guide:

1. Heat olive oil in a large skillet over medium heat. Add onion and bell peppers, cook for 2-3 minutes, stirring occasionally, until softened.
2. Add ground meat and season with salt and pepper. Cook, breaking up the meat with a spoon, until browned.
3. Stir in crushed tomatoes, diced tomatoes, oregano, basil, and 1 cup of water. Bring to a simmer.
4. Add rinsed rice and stir to combine. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked through and liquid is absorbed.
5. Remove from heat and stir in parsley (if using). Taste and adjust seasonings with additional salt and pepper, if desired.
6. Serve immediately, topped with shredded cheddar cheese (optional).

Tips:

• For a spicier dish, add a pinch of red pepper flakes along with the other seasonings.
• If you don’t have fresh parsley, you can substitute with 1/2 teaspoon dried parsley.
• You can use brown rice instead of white rice for a more hearty texture. Just be aware that brown rice will take longer to cook, so you may need to add additional water or broth during simmering.
• This dish is easily customizable! Add other chopped vegetables like zucchini, mushrooms, or carrots.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.