Unstuffed Pepper Skillet combines everything you love about stuffed peppers in a simple skillet dinner! This recipe is packed with ground beef, peppers, tomato sauce, and cheese and is sure to become a new family favorite!
Unstuffed Pepper Skillet
As you are all know, I love skillet meals. Skillet meals are among the most popular recipes on my website, and I like preparing. My favorite 30-minute one-pan dinners are the ones that need the least amount of cleaning. I'm always searching for the perfect skillet. A major challenge when cooking in a pan is determining the proper temperature. This is the reason I'm excited to tell you all there is to know about T-fal's new headmaster collection!
They feature three culinary improvements, and a well heated pan is a must. Thermal spot technology, a special stainless steel base with superior heat distribution, and sapphire-infused nonstick are all included. I love that this pan has three layers of sapphire-reinforced, nonstick coating that resists scratches. While I cook, nothing is adhering to the pan! It is also very easy to clean!
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What is an Unstuffed Pepper Skillet?
All of the greatest parts of a stuffed bell pepper are combined into one easy-to-make pan with an unstuffed pepper skillet. For a delicious family dinner, mix ground beef, rice, tomato sauce, onions, bell peppers, and cheese.
Ingredients
- 2 tablespoons olive oil.
- 8 ounces of small sweet peppers, cut crosswise (approximately 10 peppers in various hues).
- 1 cup chopped yellow onion.
- One pound lean ground sirloin (90/10)
- 1 tablespoon minced garlic.
- 1 ½ teaspoon Italian seasoning.
- 1 (15 oz) can tomato sauce.
- ¼ cup water
- 3 tablespoons spicy cherry pepper hoagie spread (e.g., Cento).
- ¾ teaspoon kosher salt
- 1 (8.8 ounce) container of crumbled microwaveable white rice (e.g., Uncle Ben's).
- 1 cup shredded Italian cheese mix.
- Add 2 tablespoons chopped fresh basil or flat-leaved parsley.
Read also:
- Easy Mac And Cheese: A Delicious Side Dish Or Main
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Directions
Step 1
In a large skillet, heat the oil over medium-high heat. Simmer, stirring occasionally, until the onion and peppers are tender, about 4 minutes. Simmer for about 5 minutes, tossing occasionally to crumble the meat, or until it is well browned. Add the Italian seasoning and garlic, and simmer, stirring constantly, for about one minute, or until fragrant. Add the salt, hoagie spread, water, and tomato sauce and mix.
Step 2
Bring over medium-high heat to a boil. Add the rice and stir until the rice is well coated with sauce. Turn the heat down to medium, cover, and simmer for about 8 minutes, stirring once about halfway through to prevent sticking.
Step 3
Take off the lid, cover, and add shredded cheese on top. After a minute or two, or after the cheese has melted, recover and let it rest. Garnish with parsley or basil and serve hot.
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