Unstuffed Pepper Skillet Dish

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

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Ingredients

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• 2 bell peppers, diced (I used one green, 1/2 red, 1/2 yellow)
• 1/2 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
• 1/2 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

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Instructions

1. 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.
2. Add garlic to the meat mixture and cook for a minute until fragrant. Drain off any excess grease.
3. Add tomatoes, beef broth, tomato sauce, salt, pepper, sugar,Worcestershire, and rice to the skillet.
4. 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.
5. Once rice is tender, sprinkle cheese over the mixture and cover to get the cheese melted.
6. Once melted garnish with chopped peppers and /or green onion and serve. Serves 4-6.

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Recipe adapted from No. 2 Pencil.