This unstuffed pepper skillet is much easier to make than actual stuffed peppers but packs just as much flavor. A super satisfying and delicious dish.
Ingredients
- olive oil: 2 Tbsp
- ounces mini sweet peppers, sliced crosswise (about 10 peppers, mixed colors): 8 piece
- yellow onion: 1 cup (chopped)
- lean ground sirloin (90/10): 1 pound
- garlic: 1 Tbsp (minced)
- ½ teaspoons Italian seasoning: 1 piece
- tomato sauce: 1 can (15 ounce can)
- water: 0.25 cup
- hot cherry pepper hoagie spread (such as Cento): 3 Tbsp
- kosher salt: 0.75 tsp
- microwavable white rice (such as Uncle Ben’s), crumbled: 1 pack (8.8 ounce pack)
- Italian cheese blend: 1 cup (shredded)
- fresh basil or flat-leaf parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Heat oil in a large skillet over medium-high heat. Add peppers and onion; cook, stirring occasionally, until softened, about 4 minutes. Add beef and cook, stirring to crumble, until lightly browned, about 5 minutes. Season with garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, water, hoagie spread, and salt. Dotdash Meredith Food Studios
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Bring to a boil over medium-high heat. Stir in rice until coated evenly with sauce. Cover, reduce heat to medium to maintain a simmer, and cook until rice and vegetables are tender, about 8 minutes, stirring once halfway through to prevent sticking. Dotdash Meredith Food Studios
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Uncover, remove from heat, and sprinkle with shredded cheese. Re-cover and let sit until cheese melts, 1 to 2 minutes. Serve hot sprinkled with basil or parsley. Dotdash Meredith Food Studios
