Ingredients
Method
Sauté the Aromatics
- Heat a large skillet over medium heat, adding a drizzle of olive oil. Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
Brown the Meat
- Add your ground beef (or turkey) to the skillet. Cook until fully browned, breaking it apart with a spatula. Season with salt and pepper, stirring to combine.
Mix in the Veggies
- Toss in the chopped bell peppers and Italian seasoning. Cook until the peppers begin to soften, approximately 5-7 minutes.
Incorporate the Rice and Tomatoes
- Stir in the diced tomatoes (with juices) and cooked rice, mixing well to combine. Let it simmer for a few minutes to heat through.
Add Cheese
- Sprinkle shredded cheese over the top, putting a lid on the skillet for 2-3 minutes to allow the cheese to melt.
Serve and Enjoy
- Once the cheese is bubbly and melted, remove from heat. Dish out the Unstuffed Pepper Skillet and top with any additional toppings you love, such as sour cream or fresh herbs.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Can be frozen for up to 3 months. Reheat with a splash of water or broth if needed.