Unstuffed Pepper Skillet
Everything in a stuffed pepper, cooked together in one covered skillet. No hollowing, no baking dish.
- Prep
- 10 min
- Cook
- 32 min
- Total
- 42 min
- Makes
- 6 plates
- Difficulty
- easy
Beef, peppers, tomatoes, and rice, with the rice cooking in the sauce under a lid. Melt cheese over the top and it tastes like stuffed peppers for a fraction of the work.
Ingredients
Gear
- deep skillet with a lid
Method
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-
Brown
Cook the beef and onion in the skillet over medium-high, breaking up the beef, until no pink is left. Spoon off the fat if there is a lot.
-
Peppers
Add the peppers, garlic, Italian seasoning, paprika, and salt and stir.
-
Rice
Stir in the rice, the tomatoes with their juice, and the stock. Bring to a boil.
-
Cover
Turn the heat to low, cover, and cook until the rice is tender. Check at 18 minutes and add a splash of stock if it looks dry.
-
Cheese
Scatter the cheese over the top, cover again, and let it melt.
Notes
- tipKeep the lid on while the rice cooks; the steam is what cooks it.
- tipKeeps 4 days in the fridge and reheats well in the microwave.
- variationUse ground turkey, or a can of black beans in place of the beef.