One-Pot Stuffed Pepper Skillet
An update on the classic, this one-pot stuffed pepper skillet recreates the flavors of traditional stuffed peppers in a fresh and remarkably easy way. You'll have dinner on the table in about an hour.
Equipment
- 1 large stockpot or skillet
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1/2 yellow onion
- 2 tsp ground cumin
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 2 cloves garlic, minced
- 12 ounces frozen chopped spinach, thawed with all water squeezed out
- 1 red bell pepper
- 1 green bell pepper
- 2 cups water
- 1 can fire roasted diced tomatoes (15 ounce)
- 1 can tomato sauce (8 ounce)
- 1 cup uncooked brown rice
- 1 tbsp Worcestershire sauce
- 1 cup shredded cheddar cheese
Instructions
- In stockpot, heat oil over medium high heat. Saute onion for about 5 minutes, until translucent. Add ground beef and cook until browned, about 7 minutes.
- Stir in cumin, Italian seasoning, pepper, salt and garlic and cook for about 1 minute. Mix in spinach, red and green peppers, tomatoes, tomato sauce, rice, Worchestershire sauce and water.
- Bring mixture to a boil and reduce heat and simmer, covered, for approximately 45 minutes. Be sure to stir often so rice doesn't stick to bottom of pan.
- Remove from heat and sprinkle cheese on top. Recover.
- Sit aside for about 5-7 minutes, until cheese is melted.
Notes
- You can certainly substitute ground turkey or ground chicken for the ground beef.
- Substitute different colored bell peppers, if desired.
- Leftovers can be covered and stored in the refrigerator for about 3 days and reheated on the stovetop or in the microwave.
Tried this recipe?Let us know how it was!