Monday, September 4, 2017

One pan stuffed peppers skillet


Stuffed peppers were always a late summer staple in my house growing up. My mom made them probably every year with peppers from our garden. I think she always froze a couple batches too for easy winter time dinners. They were always a meal everyone enjoyed! This version takes a lot of the leg work out of the meal, but still gives you all the stuffed pepper flavors in a one-pan dinner. Yes, one pan is all you need - no separate pot to cook the meat, separate pot to cook the rice, and then separate baking dish -- all one skillet! I used ground turkey in this version, but you can use the traditional ground beef, of course. My mom never put cheese on our stuffed peppers, but I thought it would be a nice touch for this version. This dish will serve 5-6 people. Add a side of crusty bread, if desired.


One pan stuffed peppers skillet
1 tablespoon olive oil
1 pound ground turkey (or ground beef)
1 small onion, chopped (about 1/2 cup)
2 medium-large green bell peppers, seeded and chopped
salt and freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 (8 oz.) can tomato sauce
2 cups chopped tomatoes (or one 15-16 oz. can diced tomatoes, undrained)
1/2 cup long grain white rice
1-1/4 cups grated mozzarella
chopped fresh parsley, for garnish, optional

In a 10-12 inch skillet, heat the olive oil over medium heat. Add the turkey and cook, breaking apart with a wooden spoon. Stir in the onion, peppers, some salt and pepper, and garlic powder. Continue to cook, stirring occasionally, until the turkey is cooked through and the vegetables are beginning to soften.

Stir in the Worcestershire sauce, tomato sauce, tomatoes, rice, and 3/4 cup of water. Let the mixture come to a boil and then reduce to a simmer. Cover and let cook about 20-25 minutes, until the rice is tender. Stir at least once during that time to ensure the liquid has not dried up and the rice isn't sticking. Add about 1/4 cup more water, if needed. Taste and season for salt and pepper. Turn off heat.

Top with cheese and put the lid back on until the cheese has melted. Garnish with parsley. Serve.


What was I cooking one year ago?: (Un)stuffed banana pepper soup
Two years ago?: southern tomato pie
Three years ago?: honey walnut pie
Four?: tomato, bacon, & jalapeno skillet pie
Five?: tomato jam
Six?: Thai basil chicken
7?: watermelon rind pickles

5 comments:

  1. Who doesn't like stuffed peppers? Really like this skillet version -- nice and easy. And this looks incredibly tasty -- the most important part! Thanks.

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  2. i love this idea! we're overflowing with peppers and i'm already getting tired of stuffing them. :)

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  3. Looks yummy! Thanks for sharing at Friday Frenzy Link Party! PINNED!

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  4. Love a one pan recipe for normally labor intensive recipes!

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  5. I love the flavors of stuffed peppers, but have always thought the ratio of pepper to filling was too high. Love this deconstructed dish. so much better!

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