Stuffed Pepper Skillet

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:

1. Brown meat in a large skillet until no longer pink; drain.  Remove from pan and set aside.
2. In the same skillet, add peppers and onions and saute for 2-3 minutes.  
3. Add the diced tomatoes, tomato sauce, seasonings, and water; bring to a boil.
4. Reduce heat and simmer (uncovered) until veggies are done to desired tenderness, stirring occasionally.  
5. Stir in rice.  Remove from heat, cover, and let stand for 5 minutes.
6. 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