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–+ servings

One-Skillet Deconstructed Stuffed Peppers with Rice and Mozzarella

This deconstructed stuffed peppers skillet delivers classic flavor in one pan. A quick, hearty dinner ready in about 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course
Cuisine: American, Italian
Calories: 562
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil preferably California olive oil
  • 1 lb ground beef 90% lean recommended
  • 1/2 cup diced yellow onion from about 1 small onion
  • 1 tablespoon minced garlic about 3 cloves
  • 3 cups diced red bell peppers about 3 medium, California-grown if available
  • 2 cups low-sodium beef broth warm it first to save time
  • 15 oz canned tomato sauce one standard can
  • 1 cup dry long-grain white rice uncooked
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon black pepper freshly ground if possible
  • 1 cup shredded mozzarella cheese part-skim works well

Method
 

  1. Set a large skillet or sauté pan over medium-high heat and warm the olive oil until it shimmers.
  2. Add the ground beef and cook, breaking it up with a spatula or wooden spoon, until browned and cooked through, about 10 minutes. Drain off excess grease if you prefer a leaner dish.
  3. Stir in the diced onion and minced garlic and sauté until fragrant and softened, about 3 minutes.
  4. Add the diced red bell peppers, beef broth, tomato sauce, rice, basil, oregano, parsley, and black pepper. Stir everything together, cover the skillet, and bring the mixture to a boil, about 5 minutes.
  5. Lower the heat to medium and keep the skillet covered, simmering for 20 to 25 minutes. Stir every few minutes so the rice doesn't stick, until almost all the liquid has been absorbed and the rice is tender.
  6. Sprinkle the mozzarella over the top, cover the pan again, and cook over low heat until the cheese melts.

Nutrition

Calories: 562kcalCarbohydrates: 56gProtein: 38gFat: 20gSaturated Fat: 8gCholesterol: 88mgSodium: 684mgFiber: 5gSugar: 11g

Notes

Drain excess grease after browning the beef for a lighter, less oily dish.
Substitute ground turkey, Italian sausage, or cooked lentils for the ground beef.
Use leftover cooked rice by stirring it in during the last 8 minutes and reducing the broth to 1 cup.
Make it gluten free by using certified gluten-free rice and broth and checking the tomato sauce label.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat with a splash of broth or water.
Freeze the cooled skillet mixture for up to 2 months and thaw overnight before reheating.
If the rice is still firm but the pan looks dry, add 1/2 cup more broth and continue simmering; serve with a green salad or crusty bread.

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