Unstuffed Pepper Skillet

My favourite part of eating stuffed peppers is the filling. Eating the whole cooked pepper shell, not so much. It just sits there, empty on my plate and then I feel guilty for wasting it! This easy dinner cuts the work of making stuffed peppers in half and eating small bites of the green pepper throughout is much more appealing to me, and likely would be to children as well. It also comes together really quickly, making it a great option for busy weeknights.

Most of the ingredients are on sale this week at No Frills as part of their .88 cent sale.  The peppers are a great deal, 2 bags, each with 4 peppers, for $4.88. That is a lot of bell peppers, but you can always dice them and freeze for later use. The original recipe calls for 2 Tbsp of brown sugar, however, I omitted it from this recipe because I just don’t think it is necessary. Also, the recipe says to use 1 tsp of salt, but I cut it back to 1/2 a tsp because the canned tomatoes contain a lot of sodium and I think 1 tsp is overkill. Feel free to add more or less to suit your own taste.

Ingredients:

Ground beef  ($2.88/lb)

2 green peppers, seeded & diced (8 for $4.88)

1/2 cup uncooked rice

1 can diced tomatoes  (.97 cents)

8 oz tomato sauce

1 small onion, diced

1 tsp. Italian seasoning

1/2 tsp. salt

1/2 tsp. black pepper

1 clove garlic, minced

1 cup shredded cheese of your choice (optional)

Method:

In a large skillet over medium-high heat, brown the ground beef, cooking until no longer pink, about 8 minutes. Drain excess fat. Add the uncooked rice to the beef and cook for about 2-3 minutes, until rice is browned, stirring occasionally.

Add all remaining ingredients, except cheese. Stir well and bring to a boil. Reduce heat to medium-low and cover. Cook, stirring occasionally, until the liquid is absorbed and the rice is tender. White rice will take 20-25 minutes while brown rice will take about 40-45 minutes.

Top with cheese, cover and let rest about 5 minutes until cheese is melted.

Makes about 7-8 cups. Freezes well.

 

Recipe adapted from thewholesomedish.com

 

 

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