Heat the olive oil in a large skillet over medium heat. Add the chopped peppers and onion to the skillet, and sauté until they soften.
And remove it from the pan.
Now to the same pan, add another tablespoon of oil and ground turkey/beef to the skillet. Break it up as it cooks until no pink remains in the meat.
Stir in the minced garlic and cook for a minute or until the garlic is fragrant.
Add the diced tomatoes (with their juice), cooked rice, salt, pepper, and Italian seasoning. Stir well to combine. If the mixture seems too dry, add some water or beef broth. Let everything simmer for 5-10 minutes.
Sprinkle the shredded cheese over the top of the mixture. Cover the skillet and reduce the heat to low. Let it cook for a few more minutes until the cheese is melted.
Once the cheese is melted, remove the skillet from heat. Let it sit for a few minutes before serving to allow the flavors to blend together.
Serve hot, and enjoy this deconstructed version of a classic stuffed pepper!
Notes
Feel free to add more vegetables or swap the meat for a plant-based alternative. You can also change the type of cheese based on your preference.Storing Ideas:In the Refrigerator: Choose an airtight container and transfer the leftovers. And refrigerate for up to three days. Freezer: Portion your dish into freezer-friendly containers according to the serving size. When frozen, this dish is good to store for up to three months.Thawing: Place frozen deconstructed stuffed pepper in the refrigerator overnight or use the microwave's defrost setting for quicker thawing.Reheating: On the stovetop, reheat the leftovers over medium heat by stirring occasionally. If the mixture is too dry, add a splash of water. Or microwave it in 30-second intervals.