Hello, I am Kate. Today, we’re going to make one pan skillet stuffed bell peppers recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
One Pan Skillet Stuffed Bell Peppers Recipe
One Pan Skillet Stuffed Bell Peppers is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. One Pan Skillet Stuffed Bell Peppers is something that I have loved my entire life.
To bewith this particular recipe, we must prepare a few ingredients. You can have one pan skillet stuffed bell peppers using 13 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make One Pan Skillet Stuffed Bell Peppers:
- Get 2 tbsp Olive Oil
- Make ready 2 clove Garlic
- Take 2 Bell Peppers (any color)
- Make ready 1/2 medium Onion
- Take 1 lb Ground Beef
- Take 1 (14.5oz) Can of Whole Tomatoes (I just used italian diced tomatoes)
- Take 1 (14.5 oz) Can Chicken Broth
- Prepare 8 oz Can of Tomato Sauce
- Make ready 1 tsp Salt and Pepper
- Prepare 1 tsp Soy Sauce
- Get 1 cup Rice
- Prepare 1 cup Shredded Jack Cheese
- Take 1 Green Onions (for garnish)
Steps to make One Pan Skillet Stuffed Bell Peppers:
- Start by dicing two cloves of garlic, 1/2 of a medium onion and two bell peppers. Reserve some of the diced bell peppers to sprinkle on top.
- Saute peppers, onion and garlic in two tablespoons of olive oil over medium heat.
- Once the peppers and onions have started to soften, increase heat to medium high and add one pound of ground beef to the pan.
- Season with one teaspoon of salt and pepper.
- Once the ground beef is cooked; add chicken broth, the whole can of tomatoes (chopped), tomato sauce and soy sauce.
- Bring the tomato mixture up to a simmer, then stir in one cup of rice.
- Cover the pan with a lid and reduce heat down to low.
- Let mixture cook 20-30 minutes, or until rice is tender.
- At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan.
- Once rice is tender, sprinkle the cheese on top.
- Cover the pan with the lid to let the cheese melt.
- Garnish with fresh diced bell peppers and green onions.
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