Stuffed Pepper Skillet Recipe
You're going to love this easy stuffed pepper skillet for the ideal weeknight dinner! This deconstructed stuffed peppers recipe gives you all the flavor you love but without all the prep work and baking.
Servings: 6 servings
Calories: 405kcal
Equipment
- deep, oven-safe skillet
Ingredients
- 1 pound ground beef turkey or pork
- 1 large onion chopped
- 1 large green bell pepper seeded and chopped
- 1 large yellow bell pepper seeded and chopped
- 1 tablespoon minced garlic
- 1 10-ounce can tomatoes with green chiles undrained
- 1 ½ tablespoons tomato paste
- 2 cups beef broth
- 1 cup long grain white rice rinsed well
- 1 ½ tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 2 teaspoons Italian seasoning
- ½ teaspoon salt and pepper
- 1 ½ cup sharp cheddar cheese shredded
Instructions
- In a large, deep skillet brown the ground meat over medium heat, breaking up as it cooks. Once cooked through drain off the grease.
- Add the onion, bell pepper and garlic to the skillet. Sauté 4-5 minutes, stirring occasionally.
- Add the undrained can of tomatoes, tomato paste and beef broth, stir well to break up the tomato paste.
- Increase the heat and bring the mixture to a simmer. Once simmering add the rinsed rice and spices. Stir and reduce the heat to low. Cover and simmer 15-20 minutes.
- Once the rice is tender top with cheese and place the lid on the pan and allow a few minutes for the cheese to melt.
Nutrition
Serving: 1/6 of recipe | Calories: 405kcal | Carbohydrates: 38.3g | Protein: 27.6g | Fat: 15.3g | Cholesterol: 77.3mg | Sodium: 932.3mg | Fiber: 3.8g | Sugar: 5.3g