Unstuffed Peppers are an easy weeknight dinner just like stuffed peppers. This stuffed pepper skillet recipe is a super easy skillet meal!
Servings 6 servings
- 1 lb Ground Beef
- 1 small Onion diced
- 1 tbsp Minced Garlic
- 1/2 cup Green Bell Pepper diced
- 1/2 cup Red Bell Pepper diced
- 1/2 cup Yellow Bell Pepper diced
- 28 oz can Diced Tomatoes
- 3/4 cup White Rice
- 1 3/4 cup Beef Broth
- 1 tbsp Italian Seasoning
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 cup Shredded Cheese
- 1 tbsp Parsley chopped (optional)
Toss onions and galic in a large skillet over medium heat for a couple of minutes until onions are translucent.
Crumble ground beef into the pan and cook until no longer pink.
Drain excess fat.
Add diced peppers, diced tomatoes, rice, stock, italian seasoning, salt and pepper. Stir to combine.
Bring to a boil, reduce heat back to medium, cover and simmer for 20 minutes.
Uncover, stir and fluff rice.
Top with cheese.
Reduce heat to low and cover to melt cheese.
Garnish with chopped parsley if desired.
Calories: 439kcal | Carbohydrates: 30g | Protein: 26g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 932mg | Potassium: 672mg | Fiber: 3g | Sugar: 5g | Vitamin A: 938IU | Vitamin C: 64mg | Calcium: 281mg | Iron: 4mg