AN INSIDE OUT STUFFED PEPPER IN A SKILLET IS PERFECT FOR A BUSY WEEKNIGHT MEAL.
INGREDIENTS
- 2 tsp (10 mL) oil
- 1 lb. (450 g) lean ground beef
- ½ medium onion, diced
- 1 tsp (5 mL) salt, divided
- ½ tsp (2 mL) black pepper
- 3 bell peppers, any color, sliced
- ½ cup (125 mL) long grain white rice, rinsed and drained
- 15 oz. (425 mL) tomato sauce
- ¾ cup (175 mL) chicken stock
- Optional garnish: ½ cup (125 mL) garlic croutons, crushed, Parmesan cheese, and chopped parsley
DIRECTIONS
- Preheat the oil in the 12” (30 cm) Brilliance Nonstick Weeknight Skillet over medium heat for 4 minutes. Add the beef, onion, ½ tsp (2 mL) of the salt and all of the pepper. Cook for about 5 minutes, breaking the beef into crumbles, until it's no longer pink and the onions have softened, about 5 minutes.
- Add in the rice, bell peppers, and remaining salt and cook 1 minute. Stir in the stock and tomato sauce. Bring back to a boil, cover and reduce heat to low. Cook for 24-28 minutes or until rice is cooked. Remove from heat and let sit 5 minutes.
- Top with the crumbled croutons and Parmesan cheese, if you’d like.
Yield:
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 200, Total Fat 10g, Saturated Fat 3g, Cholesterol 50g, Sodium 630 mg, Carbohydrate 11 g, Fiber 2g, Sugars 4g (includes 0g added sugar), Protein 17g
Cook's Tips:
You can double the amount of rice in this dish and use 1 ½ cups (375 mL) of broth for a more filling dish.
You can try this with ground chicken, turkey or even plant- based meat instead of the ground beef.
Try adding in a tablespoon of Bell Pepper Herb Rub to add some extra herbs and additional bell pepper flavor.
