One Pan Skillet Stuffed Bell Peppers (Deconstructed)
Get all the cozy flavor of stuffed peppers in half the time! This easy one pan skillet version cooks the rice right in the savory tomato beef sauce for a hearty, cheesy, and incredibly satisfying weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1/2 medium yellow onion diced
- 2 cloves garlic minced
- 2 bell peppers any color, diced (reserve 2 tbsp for garnish)
- 1 pound extra lean ground beef 90/10 or 93/7
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 14.5 oz can whole tomatoes, chopped (juices included)
- 1 14 oz can low sodium chicken broth
- 1 8 oz can tomato sauce
- 1 teaspoon soy sauce or tamari
- 1 cup uncooked long grain white rice like Jasmine or Basmati
- 1 cup shredded Monterey Jack cheese
- 2 green onions sliced, for garnish
Instructions
- In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add diced onion, garlic, and bell peppers (except the reserved garnish). Sauté for 4-5 minutes until softened.
- Increase heat to medium high. Add ground beef, salt, and pepper. Cook, breaking up the meat, until no longer pink, about 5-7 minutes.
- Stir in the chopped tomatoes with their juices, chicken broth, tomato sauce, and soy sauce. Bring to a simmer.
- Stir in the uncooked rice. Cover the skillet tightly with a lid and immediately reduce heat to low. Cook undisturbed for 20 minutes.
- After 20 minutes, remove the lid and stir. If the rice is not quite tender, cover and cook for 5-10 more minutes, until the rice is cooked and liquid is absorbed.
- Turn off the heat. Sprinkle shredded cheese evenly over the top. Cover and let sit for 2-3 minutes until the cheese is melted.
- Garnish with reserved diced bell peppers and sliced green onions. Serve hot.
Notes
Do not lift the lid during the first 20 minutes of cooking the rice; the steam is essential. For a lighter version, use ground turkey and reduced fat cheese or omit the cheese altogether.