Stuffed Pepper Skillet

Once I started w/ stuffed pepper-themed dishes, I can’t seem to stop!

We loved this one tonite!!! Savory w/o too much spice…

91% lean ground beef; sautéed yellow onion, green + red + yellow bell peppers; and Thai Jasmine Rice simmered in seasonings + spices and chicken broth; and covered in melty sharp Cheddar cheese.

Yep. Yum.

Plenty of ways to cut sat fat if needed (leaner beef or switching to turkey or chicken), and using more reduced fat cheese then I did.

I served with steamed petite green peas.

This newly crafted recipe is was ready after the first go.

#EatTheRainbow

Stuffed Pepper Skillet Recipe

Ingredients

• 1 lb 91% ground beef
• 340 g chopped yellow onion (about 1 large)
• 120 g chopped green bell pepper (about 1 medium)
• 120 g chopped red bell pepper (about 1 medium)
• 120 g chopped yellow bell pepper (about 1 medium)
• 1 (14.5 oz) can petite diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 Tbsp reduced sodium Worcestershire
• 180 g (1 cup) uncooked Thai Jasmine rice
• 2 cups low sodium chicken broth
• 1 tsp garlic powder
• 1 tsp Nearly Italian Seasoning
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 56 g (1/2 cup) shredded Cheddar cheese
• 56 g (1/2 cup) shredded reduced fat Cheddar cheese

Directions

1. Heat a large skillet over medium-high heat on stovetop. Or, you can make this in an oven-proof dish (like a Dutch oven) and skip Step 12 below.
2. Add 1 lb 91% ground beef and brown until fully cooked, breaking beef into smaller pieces as it cooks.
3. Add 340 g chopped yellow onion, 120 g chopped green bell pepper, 120 g chopped red bell pepper, and 120 g chopped yellow bell pepper and sauté until tender (about 7 – 8 mins).
4. Add 1 (14.5 oz) can petite diced tomatoes, 1 (8 oz) can tomato sauce, and 1 Tbsp reduced sodium Worcestershire and stir until well-combined.
5. Add 1 cup uncooked Thai Jasmine rice and stir until well-combined.
6. Add 2 cups low sodium chicken broth, 1 tsp garlic powder, 1 tsp Nearly Italian Seasoning , 1 tsp kosher salt, 1/2 tsp ground black pepper, 1/2 tsp ground cumin, and 1/2 tsp paprika and stir to combine.
7. Bring to a boil, then reduce heat to low (a 2 on my right, front stovetop burner). 
8. Cover and simmer 15 mins.
9. Place rack in upper third of oven and preheat oven to 425^◦ F.
10. Remove lid, deglaze skillet, then cover again and continue simmering until rice is fully cooked (about 10 mins).
11. Remove from heat. 
12. Transfer to a large casserole dish.
13. Top evenly with 1/2 cup shredded Cheddar cheese and 1/2 cup shredded reduced fat Cheddar cheese.
14. Bake just until cheese is melted and golden, about 2 minutes.
15. Remove from oven and allow to rest 10 mins before serving.

NUTRITION FACTS
Servings	8
Amount Per Serving	1 1/2 cups (11.5 oz | 326 g)
Calories	450
		% Daily Value*
Total Fat	18 g	23%
Saturated Fat	7.5 g	38%
Trans Fat	0.8 g
Monounsaturated Fat	7.5 g
Polyunsaturated Fat	0.9 g
Cholesterol	75 mg	25%
Sodium	650 mg	28%
Total Carbohydrate	41 g	15%
Dietary Fiber	4 g	14%
Total Sugars	8 g
Added Sugars	0 g
Sugar Alcohols	0 g
Protein	30 g
Vitamin D	0.6 mcg	4%
Calcium	210 mg	15%
Iron	4.2 mg	25%
Potassium	900 mg	20%
Vitamin A	180 mcg RAE	20%
Vitamin C	95 mg	110%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.