Deconstructed Stuffed Peppers
This deconstructed stuffed peppers recipe is easy, one-pot, and skips the stuffing — just rice and peppers cooked together in one skillet.
Servings: 4 Servings
Calories: 420kcal
Ingredients
- 2 tablespoons olive oil /divided
- 4 bell peppers any color, chopped
- 1 onion medium sized & diced
- 1 pound ground turkey /beef
- 2 cloves garlic minced
- 14 ounces diced tomatoes canned
- 1 cup cooked rice white / brown
- 1 teaspoon salt
- ½ teaspoon Ground black pepper
- 1 tablespoon Italian seasoning
- 1 cup cheddar cheese shredded
Instructions
- Heat a tablespoon of 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. And set it aside.
- Now, add another tablespoon of olive oil to the same pan, then add the ground turkey or beef. Break it up as it cooks until no pink remains in the meat.at.
- Add minced garlic and cook for a minute or until the garlic is fragrant.
- Stir in the diced tomatoes with their juice, cooked rice, and the sautéed peppers and onions (set aside). Add the salt, ground black pepper, and Italian seasoning.
- Stir well to combine. Let it simmer for 5 minutes, or until the sauce coats the rice and meat evenly.eat.
- 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 the heat.
- Serve hot, and enjoy this deconstructed version of a classic stuffed pepper!
Notes
Nutrition
Calories: 420kcal | Carbohydrates: 27g | Protein: 37g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 841mg | Potassium: 873mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4177IU | Vitamin C: 164mg | Calcium: 277mg | Iron: 3mg
