Stuffed Pepper Skillet

Stuffed Pepper Skillet

INGREDIENTS

• 2 tsp oil
• 1 lb. lean ground beef
• ½  medium onion, diced
• 1 tsp salt, divided
• ½ tsp black pepper
• 3   bell peppers, any color, sliced
• ½ cup long grain white rice, rinsed and drained
• 15  oz. tomato sauce
• ¾ cup chicken stock
• Optional garnish: ½ cup  garlic croutons, crushed, Parmesan cheese, and chopped parsley

DIRECTIONS

1. Preheat the oil in the 12” Brilliance Nonstick Weeknight Skillet over medium heat for 4 minutes. Add the beef, onion, ½ tsp of the salt and all of the pepper. Cook for about 5 minutes, breaking the beef into crumbles, until it’s no longer pink and the onions have softened, about 5 minutes.
2. Add in the rice, bell peppers, and remaining salt and cook 1 minute. Stir in the stock and tomato sauce. Bring back to a boil, cover and reduce heat to low. Cook for 24-28 minutes or until rice is cooked. Remove from heat and let sit 5 minutes.
3. Top with the crumbled croutons and Parmesan cheese, if you’d like.

Yield: 6  servings

Nutrients per serving: U.S. nutrients per serving: Calories 200, Total Fat 10g, Saturated Fat 3g, Cholesterol 50g, Sodium 630 mg, Carbohydrate 11 g, Fiber 2g, Sugars 4g (includes 0g added sugar), Protein 17g

Cook’s Tips:

You can double the amount of rice in this dish and use 1 ½ cups of broth for a more filling dish.

You can try this with ground chicken, turkey or even plant- based meat instead of the ground beef.

Try adding in a tablespoon of Bell Pepper Herb Rub to add some extra herbs and additional bell pepper flavor.