Stuffed Pepper Skillet

Name: Stuffed Pepper Skillet
Yield: 6 servings
Ingredients: 2 tsp (10 mL) oil; 1 lb. (450 g) lean ground beef; ½ medium onion, diced; 1 tsp (5 mL) salt, divided; ½ tsp (2 mL) black pepper; 3 bell peppers, any color, sliced; ½ cup (125 mL) long grain white rice, rinsed and drained; 15 oz. (425 mL) tomato sauce; ¾ cup (175 mL) chicken stock; Optional garnish: ½ cup (125 mL) garlic croutons, crushed, Parmesan cheese, and chopped parsley

Prep 5 min

Cook 40 min

Ready in 45 min

An inside out stuffed pepper in a skillet is perfect for a busy weeknight meal.

Ingredients

2 tsp (10 mL) oil
1 lb. (450 g) lean ground beef
½ medium onion, diced
1 tsp (5 mL) salt, divided
½ tsp (2 mL) black pepper
3 bell peppers, any color, sliced
½ cup (125 mL) long grain white rice, rinsed and drained
15 oz. (425 mL) tomato sauce
¾ cup (175 mL) chicken stock
Optional garnish: ½ cup (125 mL) garlic croutons, crushed, Parmesan cheese, and chopped parsley

Directions

Preheat the oil in the 12” (30 cm) Brilliance Nonstick Weeknight Skillet over medium heat for 4 minutes. Add the beef, onion, ½ tsp (2 mL) of the salt and all of the pepper. Cook for about 5 minutes, breaking the beef into crumbles, until it's no longer pink and the onions have softened, about 5 minutes.
Add in the rice, bell peppers, and remaining salt and cook 1 minute. Stir in the stock and tomato sauce. Bring back to a boil, cover and reduce heat to low. Cook for 24-28 minutes or until rice is cooked. Remove from heat and let sit 5 minutes.
Top with the crumbled croutons and Parmesan cheese, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 200, Total Fat 10g, Saturated Fat 3g, Cholesterol 50g, Sodium 630 mg, Carbohydrate 11 g, Fiber 2g, Sugars 4g (includes 0g added sugar), Protein 17g