This Unstuffed Stuffed-Pepper Skillet Is a Weeknight Win
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I have a confession to make: I have never been able to figure out how to eat a stuffed pepper. Nobody ever explained it to me, and everyone else seems so confident about eating stuffed peppers that I’ve been too embarrassed to ask.
Stuffed peppers are one of the great one-dish meals. They usually contain protein, sauce, vegetables, and cheese, all in one cute and flavorful little serving vessel. I love them, but every time one is put in front of me I wonder, Am I supposed to scoop the filling out and eat the pepper by itself at the end? Or am I supposed to cut into the pepper, so every bite has a bit of filling, cheese, and bell pepper at the same time?
The latter method is far tastier, but as soon as you cut into the bell pepper, it loses its structural integrity as a container and the filling spills out all over the plate, and the rest of the pepper still needs to be cut up to be eaten with it.
This recipe from The Recipe Critic skips the stuffed-pepper drama and low-level etiquette embarrassment by chopping up the bell peppers and tossing them right in the pan with the rest of the filling. The peppers are sautéed with ground beef, onion, and garlic, then simmered with rice, spices, and tomatoes until the rice is tender. It has all the flavors of a stuffed pepper — in a convenient mélange that only takes one pan to make.
Stuffed peppers are a hearty, comforting meal when the weather gets cold, and this whole recipe comes together in just 20 minutes, which means it’s a great option for weeknight dinners. With any luck, you’ll have a lot of leftovers, because this sort of thing makes a perfect lunch to take along to school or work during the week.
Get the recipe: Unstuffed Pepper Skillet by The Recipe Critic
