Description
If you love Stuffed Peppers, you're going to be obsessed with this one skillet, 30 minute dinner! This Deconstructed Stuffed Pepper Skillet packs all the flavors you know and love about stuffed peppers, but without the lengthy cooking process and multiple dirty dishes.
Ingredients
Scale
- 1 lb ground beef (85/15 preferred)
- 1 red bell pepper, stem and seeds removed and chopped into 1 inch chunks
- 1 green bell pepper, stems and seeds removed and chopped into 1 inch chunks
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup jasmine rice, rinsed
- 1 and 3/4 cup chicken stock
- 3/4 cup tomato sauce
- 1 cup parmesan cheese, shredded fine from the block
- 1 tablespoon fresh parsley, minced
Instructions
- In a large skillet over medium heat on the stovetop, sauté the ground beef until almost no longer pink, breaking up the beef as it cooks.
- Once the beef is almost fully cooked, reduce the heat to medium low and push the meat to one side and soak up some of the grease with paper towels to remove it from the pan.
- Add the peppers and onions into the skillet with the ground beef. Cover and cook for 3-4 minutes, stirring halfway through. Toss in the spices, garlic and rice and cook for 60 seconds uncovered. Pour in the chicken stock and tomato sauce and bring to a low boil. Cover the skillet, reduce heat to low and cook for 12 minutes, or until the rice is fully cooked.
- Uncover and top the beef and rice with parmesan cheese. Turn the oven onto broil and pop the skillet into the oven for a few minutes until the cheese is toasty.
- Top with parsley, serve and enjoy!
Notes
- Drain the grease from the ground beef pan before adding in the peppers and onions. A little bit of grease left in the pan if perfectly fine, but soak up most of it.
- Check the rice before adding the cheese and if needed, cover and cook for a few more minutes. Cook time depends on the heat, type of rice, etc., so it could cook at different times. You can also add in another 1/4 cup chicken stock if the liquids have really soaked up.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Italian