Unstuffed Peppers (aka Skillet Stuffed Peppers)
With classic flavors, but much less work, this Unstuffed Peppers recipe is a 20-minute family dinner winner. Plus, the skillet stuffed peppers method needs only one pan and minimal clean up!
Servings: 6
Calories: 417kcal
Ingredients
- 1 1/2 cups rice (uncooked; or use fully cooked rice from the store)
- 1 pound ground beef or ground turkey
- 4 cups sliced bell peppers (cores discarded; about 4 peppers)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 15 ounces crushed tomatoes
- Shredded mozzarella and basil (optional)
Instructions
- Prepare the rice according to package directions.
- Meanwhile, warm a large skillet over medium heat. Add the beef, breaking up with a wooden spoon, the peppers, and spices. Cook for about 5 minutes.
- Add the tomatoes. Cover and cook for about 15 minutes.
- Remove lid, stir, and cook for an additional 5 minutes.
- Serve over rice and top with cheese and basil, if desired.
Notes
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Cut the peppers to be similar in size so they cook evenly.
- Cook with the lid on, as directed, to trap in steam and cook everything more quickly.
- Serve over your family's favorite rice.
- Top with cheese if desired.
- Adults may like this with crushed red pepper on top.
- You can make the rice and cook the filling, and store them in the fridge until dinnertime. You can also make each component up to 3 days ahead and simply reheat when you're ready to serve.
Nutrition
Calories: 417kcal | Carbohydrates: 49g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 345mg | Potassium: 684mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3263IU | Vitamin C: 133mg | Calcium: 59mg | Iron: 3mg