Dinner

One-Pan Wonder: Unstuffed Pepper Skillet

One-Pan Wonder: Unstuffed Pepper Skillet
Posted on
One-Pan Wonder: Unstuffed Pepper Skillet

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

You're all aware of my affinity for skillet dinners. I like cooking, and the majority of the most popular dishes on my site are skillet dinners. I like making 30-minute meals in one pan that require minimum cleanup. I'm constantly looking for the ideal skillet. One of the most difficult aspects of cooking in a pan is wondering whether it's hot enough. This is why I like T-fal's new headmaster collection, and I cannot wait to tell you everything about it!

It is essential to have a properly heated pan, and they include three culinary advances. Sapphire-infused nonstick, thermal spot technology, and a unique stainless steel base with excellent heat distribution. I adore that this pan has three layers of scratch-resistant, nonstick coating reinforced with sapphire. Nothing is sticking to the pan while I cook! It's also quite simple to clean!

Read also: 

What is an Unstuffed Pepper Skillet?

Unstuffed Pepper Skillet Dinner

An unstuffed pepper skillet combines all of the best aspects of a stuffed bell pepper into a simple pan. Combine ground beef, onions, bell peppers, rice, tomato sauce, and cheese to create a tasty family supper.

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.

Directions

Step 1

Heat the oil in a large skillet over medium-high heat. Cook for approximately 4 minutes, stirring periodically, until the peppers and onion have softened. Cook, stirring to crumble, until the meat is gently browned, approximately 5 minutes. Season with garlic and Italian seasoning and cook, stirring frequently, for approximately 1 minute or until fragrant. Mix in the tomato sauce, water, hoagie spread, and salt.

Step 2

Bring to a boil over medium high heat. Stir in the rice until uniformly covered with sauce. Cover, decrease heat to medium, and simmer for approximately 8 minutes, stirring once halfway through to avoid sticking.

Step 3

Uncover, remove from the heat, and top with shredded cheese. Recover and allow settle for 1 to 2 minutes, or until the cheese melts. Serve hot, garnished with basil or parsley.

.

To Top