Unstuffed Pepper Skillet

Name: Unstuffed Pepper Skillet
Cook time: 20 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 8 ounces mini sweet peppers, sliced crosswise (about 10 peppers, mixed colors); 1 cup chopped yellow onion; 1 pound lean ground sirloin (90/10); 1 tablespoon minced garlic; 1.5 teaspoons Italian seasoning; 1 (15 ounce) can tomato sauce; 0.25 cup water; 3 tablespoons hot cherry pepper hoagie spread (such as Cento); 0.75 teaspoon kosher salt; 1 (8.8 ounce) package microwavable white rice (such as Uncle Ben’s), crumbled; 1 cup shredded Italian cheese blend; 2 tablespoons chopped fresh basil or flat-leaf parsley

5.0

(3)

1 Review

1 Photo

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.

By

Julia Levy

Published on February 25, 2023

Overhead view of unstuffed pepper skillet.

Cook Time:

20 mins

Active Time:

20 mins

Total Time:

40 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
8 ounces mini sweet peppers, sliced crosswise (about 10 peppers, mixed colors)
1 cup chopped yellow onion
1 pound lean ground sirloin (90/10)
1 tablespoon minced garlic
1 ½ teaspoons Italian seasoning
1 (15 ounce) can tomato sauce
¼ cup water
3 tablespoons hot cherry pepper hoagie spread (such as Cento)
¾ teaspoon kosher salt
1 (8.8 ounce) package microwavable white rice (such as Uncle Ben’s), crumbled
1 cup shredded Italian cheese blend
2 tablespoons chopped fresh basil or flat-leaf parsley

Directions

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.
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.
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.

Nutrition Facts (per serving)

513	Calories
13g	Fat
64g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 513
% Daily Value *
Total Fat 13g	17%
Saturated Fat 4g	19%
Cholesterol 70mg	23%
Sodium 1046mg	45%
Total Carbohydrate 64g	23%
Dietary Fiber 5g	18%
Protein 32g
Potassium 541mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.