Description
A quick one-pan dinner featuring all the flavors of stuffed peppers, made with ground meat, rice, and vegetables in a savory tomato sauce.
Ingredients
Scale
- 1 lb ground beef or turkey
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup rice (uncooked)
- 2 cups beef or chicken broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Shredded cheese (optional)
Instructions
- Heat a large skillet over medium heat. Gather and chop the onion and bell pepper. Mince the garlic. Measure the rice and broth.
- Add the ground beef or turkey to the hot skillet. Brown the meat, breaking it into small pieces as it cooks. Cook until no pink remains. Drain any excess fat.
- Add the chopped onion, bell pepper, and minced garlic to the skillet. Sauté until the vegetables are tender and the onion is translucent. Stir in the diced tomatoes (with juices), uncooked rice, broth, Italian seasoning, and salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 20–25 minutes, or until the rice is cooked and has absorbed most of the liquid. Remove the lid and fluff the rice with a fork. Serve hot, topped with shredded cheese if desired.
Notes
For a creamier texture, add cheese at the end. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 80mg