I loved stuffed peppers as I was growing up. Mostly, I liked the filling, but as I got older, I came to love the peppers just as much. My first attempt to make them came before I was married; when my future husband took the first bite and I heard a crunch, I knew something had gone terribly wrong. To date, that was the worst meal I have ever made and I still give him credit for attempting to eat it. Needless to say, I have been a bit gun-shy about making stuffed peppers since, though. I have had great success with Kelly's
Southwestern Stuffed Peppers, but when I saw this one-skillet recipe, I knew I had to try it. As I hoped, it is delicious and easy, and has quickly become a family favorite.
INGREDIENTS:
- 1 lb ground beef
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 large green pepper (or two!) chopped or cut into slices
- 1 medium onion, thinly sliced
- 2 cups water
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp Italian Seasoning
- 1 1/2 cups instant rice (uncooked)
DIRECTIONS:
- Brown meat in a large skillet until no longer pink; drain. Remove from pan and set aside.
- In the same skillet, add peppers and onions and saute for 2-3 minutes.
- Add the diced tomatoes, tomato sauce, seasonings, and water; bring to a boil.
- Reduce heat and simmer (uncovered) until veggies are done to desired tenderness, stirring occasionally.
- Stir in rice. Remove from heat, cover, and let stand for 5 minutes.
- Stir in beef. Return to heat for a couple of minutes until heated through.
Difficulty: Easy
Time: about 25 minutes
Source: adapted from www.tasteofhome.com