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Unstuffed Pepper Skillet

This unstuffed pepper skillet is much easier to make than actual stuffed peppers but packs just as much flavor. A super satisfying and delicious dish.
Print Recipe
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine French
Servings 4 people
Calories 2702.3 kcal

Equipment

  • 1 Large Skillet With a lid
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula Heat-resistant

Ingredients
  

Main

  • 2 tablespoons olive oil
  • 8 ounces mini sweet peppers sliced crosswise (about 10 peppers, mixed colors)
  • 1 cup chopped yellow onion
  • 1 pound lean ground sirloin 90/10
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons Italian seasoning
  • 1 15 ounce can tomato sauce
  • ¼ cup water
  • 3 tablespoons hot cherry pepper hoagie spread such as Cento
  • ¾ teaspoon kosher salt
  • 1 8.8 ounce package microwavable white rice (such as Uncle Ben’s), crumbled
  • 1 cup shredded Italian cheese blend
  • 2 tablespoons chopped fresh basil or flat-leaf parsley

Instructions
 

  • Heat oil in a large skillet over medium-high heat. Add peppers and onion; cook, stirring occasionally, until softened, about 4 minutes. Add beef and cook, stirring to crumble, until lightly browned, about 5 minutes. Season with garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, water, hoagie spread, and salt. Dotdash Meredith Food Studios
  • Bring to a boil over medium-high heat. Stir in rice until coated evenly with sauce. Cover, reduce heat to medium to maintain a simmer, and cook until rice and vegetables are tender, about 8 minutes, stirring once halfway through to prevent sticking. Dotdash Meredith Food Studios
  • Uncover, remove from heat, and sprinkle with shredded cheese. Re-cover and let sit until cheese melts, 1 to 2 minutes. Serve hot sprinkled with basil or parsley. Dotdash Meredith Food Studios

Notes

To enhance flavor, ensure a good sear on the ground sirloin before adding other ingredients; this builds a crucial flavor base through the Maillard reaction. Bloom your dried Italian seasoning and garlic for about a minute after the beef is browned and before adding liquids to intensify their aromatics. Adjust the amount of hot cherry pepper hoagie spread to your preferred heat level. For a richer, deeper flavor profile, consider deglazing the pan with a splash of red wine or beef broth after searing the beef, before adding the tomato sauce. Ensure the microwavable rice is thoroughly crumbled to prevent clumping and allow for even coating in the sauce. Finish with a drizzle of high-quality extra virgin olive oil and fresh black pepper for an elevated touch.