Looking for more simple but satisfying weeknight dinners? This family-friendly, one-pan meal brings all the great flavors of the traditional preparation with a fraction of the work. (Dare I say you may even like it better!)
Who can resist a satisfying, all-in-one meal?
The convenience is undeniable and, in this case, the flavor replicates that of traditional stuffed peppers, albeit with a somewhat simpler preparation.
This dish reads like true comfort food－happily one we can feel good about, thanks to the hearty dose of fresh vegetables and filling protein.
Minimal chopping is involved, and when possible, I complete that step in advance, storing the chopped pieces in the fridge until ready to cook. It’s a simple thing, but getting a small head start on any cooking task makes said task feel far easier.
In this case, once the initial sauté step is complete, you can flip through the mail or tidy up the kitchen－maybe even have a sip of wine (or kombucha for those who are seeking a zingy alternative) while the rice cooks.
Short of a quick stir or two, the dish doesn’t require much tending once the rice is added.
Within no time, you’ll have a complete, family friendly meal that hits all the right savory notes and is topped with just enough cheese to supply a touch of decadence.
If you’re lucky, you may even have leftovers. Over time, the flavors continue to develop and the rice absorbs the tomatoey goodness, otherwise known as umami. (Side note: my mom thinks that’s a funny word, so I think of her whenever I use it.)
For this reason, if it works better with your schedule, feel free to fully prepare the meal in advance and reheat as needed. Or simply enjoy the ease of satisfying leftovers for lunch or dinner another day!
Unstuffed Pepper Skillet Dinner
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef*
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red or orange bell pepper, diced
- 2 (14.5-ounce) cans or 1 (28-ounce) can diced tomatoes, with juices
- 1 cup (180g) long grain white rice
- 1 cup low sodium beef or chicken broth
- 1 teaspoon dried Italian seasoning
- Kosher salt and freshly ground black pepper
- ¼ cup chopped fresh parsley (could use a mix of fresh parsley, basil and chives)
- 1 cup shredded cheddar or Italian blend cheese
Instructions
- Heat the olive oil in a large, lidded skillet or Dutch oven over medium high heat. Add the ground beef and onion. Cook until the beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
- Stir in the bell peppers and cook until beginning to soften, about 3 minutes. Stir in the tomatoes with juices, rice, broth and Italian seasoning; season with salt and pepper, to taste. (I use 1 teaspoon of salt and ½ teaspoon of pepper. You may wish to add an extra pinch upon serving depending on type of broth and tomatoes used as well as personal taste.) Bring to a boil; cover, reduce heat and simmer until the rice is cooked through, about 20-25 minutes. (Tip: For even cooking and to ensure nothing sticks to the bottom of the pan, I stir halfway through and then twice more in the second half of cooking.)
- When the rice is tender, remove from the heat and stir in the fresh herbs. Then top with the cheese, cover and let rest for about 5 minutes before serving.
Notes
Leave a Reply