Name: Unstuffed Pepper Skillet
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Mini sweet peppers, sliced crosswise (about 10 peppers, mixed colors) - 8 ounces; Chopped yellow onion - 1 cup; Lean ground sirloin (90/10) - 1 pound; Minced garlic - 1 tablespoon; Italian seasoning - 1 ½ teaspoons; Tomato sauce - 1 (15 ounce) can; Water - ¼ cup; Hot cherry pepper hoagie spread (such as Cento) - 3 tablespoons; Kosher salt - ¾ teaspoon; Microwavable white rice (such as Uncle Ben’s), crumbled - 1 (8.8 ounce) package; Shredded Italian cheese blend - 1 cup; Chopped fresh basil or flat-leaf parsley - 2 tablespoons

Ingredients for - Unstuffed Pepper Skillet

1. Olive oil 2 tablespoons

2. Mini sweet peppers, sliced crosswise (about 10 peppers, mixed colors) 8 ounces

3. Chopped yellow onion 1 cup

4. Lean ground sirloin (90/10) 1 pound

5. Minced garlic 1 tablespoon

6. Italian seasoning 1 ½ teaspoons

7. Tomato sauce 1 (15 ounce) can

8. Water ¼ cup

9. Hot cherry pepper hoagie spread (such as Cento) 3 tablespoons

10. Kosher salt ¾ teaspoon

11. Microwavable white rice (such as Uncle Ben’s), crumbled 1 (8.8 ounce) package

12. Shredded Italian cheese blend 1 cup

13. Chopped fresh basil or flat-leaf parsley 2 tablespoons

How to cook deliciously - Unstuffed Pepper Skillet

1 . Stage

Heat oil in a large skillet over medium-high heat. Add peppers and onion; cook, stirring occasionally, until softened, about 4 minutes. Add beef and cook, stirring to crumble, until lightly browned, about 5 minutes. Season with garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, water, hoagie spread, and salt.

2 . Stage

Bring to a boil over medium-high heat. Stir in rice until coated evenly with sauce. Cover, reduce heat to medium to maintain a simmer, and cook until rice and vegetables are tender, about 8 minutes, stirring once halfway through to prevent sticking.

3 . Stage

Uncover, remove from heat, and sprinkle with shredded cheese. Re-cover and let sit until cheese melts, 1 to 2 minutes. Serve hot sprinkled with basil or parsley.