The Un-St￭ Pepper Skillet is a delightful twist on the traditional st￭ pepper dish, offering all the flavors you love without the hassle of stuffing. This savory pepper and rice dish is a perfect example of how bell pepper recipes can be both simple and satisfying.
Ingredients
Scale:
1 pound ground beef - For a leaner option, you can choose ground turkey or chicken.
1 tablespoon olive oil - Extra virgin olive oil is recommended for its rich flavor and health benefits.
1 medium onion, diced - A sweet onion can add a mild, subtle sweetness.
2 cloves garlic, minced - Fresh garlic is best for a robust flavor, but garlic powder can be substituted.
3 bell peppers (red, yellow, and green), chopped - Using a mix provides a varied sweetness and color.
1 cup cherry tomatoes, halved - Grape tomatoes can be used as a substitute for a slightly different texture and flavor.
1 teaspoon dried oregano - Fresh oregano can be used if available, using 1 tablespoon chopped.
1 teaspoon dried basil - Fresh basil leaves can be substituted for a vibrant aroma and taste.
1/2 teaspoon red pepper flakes (optional for a spicy variation) - Adjust to your taste preference for more or less heat.
Salt and pepper to taste - Season in layers for the best flavor.
1 cup cooked rice (or cauliflower rice for a low-carb option) - Brown rice can be used for added fiber.
1 can (15 ounces) tomato sauce - Look for a no-salt-added variety to control sodium levels.
1/2 cup vegetable or beef broth - Low-sodium broth allows for better seasoning control.
1/2 cup shredded mozzarella cheese - Feel free to mix in parmesan for extra depth.
Fresh basil leaves for garnish - Adds a fresh pop of color and flavor just before serving.
Instructions
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. This should take about 5-7 minutes. Remove any excess fat from the skillet for a leaner dish.
Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent and the garlic is fragrant, approximately 2-3 minutes. Stir frequently to prevent the garlic from burning, which can impart a bitter taste.
Stir in the chopped bell peppers and cook for another 3-4 minutes, allowing them to soften slightly. The peppers should be tender yet still vibrant in color and slightly crisp.
Add the cherry tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Stir well to combine all the flavors. Ensure the tomatoes begin to blister slightly for a richer taste.
Pour in the tomato sauce and broth, then add the cooked rice. Mix everything thoroughly and bring the mixture to a simmer. Let the ingredients integrate, ensuring the rice is coated with the flavorful sauce.
Reduce the heat to low, cover the skillet, and let it cook for 10 minutes, allowing the flavors to meld and the sauce to thicken. Stir occasionally to prevent the mixture from sticking to the skillet.
Uncover the skillet and sprinkle the shredded mozzarella cheese over the top. Cover again and let it cook for another 2-3 minutes until the cheese melts, creating a gooey and delicious topping.
Remove from heat. Garnish with fresh basil leaves before serving. The basil should be added at the last moment to preserve its fresh flavor and aroma.
