I must say, one of my favorite things to do in the kitchen is take a classic dish and give it a twist. Today, I am changing up stuffed green peppers. This isn’t a dish I grew up eating, but I do recall eating it at my grandmothers and enjoying them. My family has never been willing to give stuffed peppers a try. If they did, they would probably just eat what was stuffed in the pepper and leave the pepper behind.
I do know that it is much easier to finely chop things my family doesn’t like and hid them in casserole type dishes. I enjoy stuffed peppers and really wanted to have something like them. Actually, I ended up with this unstuffed pepper skillet dish along with another version I will be sharing next week. This dish has everything you expect from a stuffed pepper, just deconstructed. The peppers are diced and mixed in with the rice/beef filling mixture.
My family ate it. There were not complaints of peppers.
I will tell you that the recipe coming up next week is one they LOVED and asked for seconds of. Overall, I was pleased that I found a way to get the flavors of something I enjoy into a dish my family would eat.
I am a Canbassador for Cans Get You Cooking and this is a great “Cantry” recipe that utilizes diced tomatoes, beef broth, and tomato sauce. I love to keep a well stocked “Cantry” including canned soups, tomatoes, beans, fruit, and vegetables. It makes it easy to get dinner on the table.
Unstuffed Pepper Skillet Dish
Real Mom Kitchen
- 2 bell peppers diced (I used one green, 1/2 red, 1/2 yellow)
- ½ onion diced
- 1 lb ground beef or sausage
- 2 cloves of garlic minced
- 1 14.5 oz can petite diced tomatoes
- 1 14 oz can beef broth
- 1 8 oz can tomato sauce
- 1 tsp salt
- pepper to taste
- ½ tsp sugar
- 1 Tbsp Worcestershire sauce
- 1 cup uncooked extra long grain rice
- 1 cup shredded cheddar cheese
- additional diced peppers and/or green onion for garnish
- In a large skillet, add onion, peppers, and ground beef or sausage. Cook over medium heat until beef or sausage is fully cooked and vegetables are tender.
- Add garlic to the meat mixture and cook for a minute until fragrant. Drain off any excess grease.
- Add tomatoes, beef broth, tomato sauce, salt, pepper, sugar,Worcestershire, and rice to the skillet.
- Bring to a boil, reduce to simmer and cover. Cook for about 20-30 minutes until moisture is absorbed and rice is tender. At 20 minutes check and give a stir and continue cooking if needed.
- Once rice is tender, sprinkle cheese over the mixture and cover to get the cheese melted.
- Once melted garnish with chopped peppers and /or green onion and serve. Serves 4-6.
Recipe adapted from No. 2 Pencil.