Easy One-Skillet “Unstuffed Peppers”

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497243499Want a meal that the whole family will enjoy? This entree is so super easy and delicious and only dirties ONE pan! Skillet unstuffed peppers has all of the normal ingredients that stuffed peppers does, but is much easier, cleaner, and the melted cheese on top makes this the perfect go-to comfort food recipe.

1 lb ground beef
1 medium yellow onion, diced
3 bell peppers, seeded and diced into roughly 1/2 inch pieces (I use 1 yellow, 1 orange, and 1 red)
2 cloves garlic, minced
14.5 oz can petite diced tomatoes, undrained
14.5 oz can chicken broth
8 oz can tomato sauce
2 chicken bouillon cubes
2 tsp Worcestershire sauce
1 tsp dried oregano
1 cup long grain brown rice, uncooked
1 1/2 c shredded cheddar cheese

1. Cook ground beef on medium-high heat in large skillet with tight fitting lid, breaking it up as it cooks.
2. When meat is cooked through, add the onions, peppers, and garlic and stir to combine.
3. Once the onions are translucent, reduce the heat to medium. Stir in diced tomatoes with juice, broth, tomato sauce, bouillon cubes, Worcestershire sauce, and oregano.
4. Bring the mixture to a boil then stir in the uncooked rice. Return the liquid to a boil then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour or until rice is tender.
5. Once rice is tender, remove the skillet from the heat, stir mixture lightly just to fluff up rice, sprinkle the shredded cheese on top and replace the lid. Allow dish to rest, covered, for about 10 minutes. ENJOY!


Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
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