Unstuffed Pepper Skillet

Unstuffed pepper skillet with seasoned ground beef, tender bell peppers, tomato sauce, and rice, cooked in one pan for an easy weeknight dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb ground beef
• 3 bell peppers
• 1 cup cooked white rice
• 15 oz tomato sauce
• 1 tbsp olive oil
• 1 small yellow onion
• 2 tsp italian seasoning
• 1 tsp garlic powder
• 0.75 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, breaking the beef into crumbles. Cook until the beef reaches 160°F, about 7 to 9 minutes. Drain excess grease if needed. (about 9 min) — Medium-high heat; beef to 160°F
2. Stir in the bell peppers, tomato sauce, Italian seasoning, garlic powder, salt, and black pepper. Bring the mixture to a gentle simmer. (about 3 min) — Gentle simmer
3. Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally, until the peppers are tender. (about 10 min) — Medium-low heat
4. Fold in the cooked rice and cook for 2 to 3 minutes, stirring until evenly combined and hot throughout. (about 3 min) — Medium-low heat
5. Remove from the heat and serve hot.