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Almost Stuffed Peppers

Total Time

Prep/Total Time: 25 min.

Makes

4-6 servings

For a quick way to enjoy an old favorite, stir up Jan Roat's stuffed green pepper makings in a skillet. "This easy one-pan meal is requested so often I even make it when I'm not in a hurry," notes the active Red Lodge, Montana cook.

Ingredients

  • 1 pound ground beef
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 large green pepper, cut into 1/4-inch slices
  • 1 medium onion, thinly sliced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1-1/2 cups uncooked instant rice

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Remove; set aside and keep warm.
  2. In the same skillet, combine the water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in beef; return to the heat and cook until heated through.

Nutrition Facts

1 cup: 240 calories, 7g fat (3g saturated fat), 37mg cholesterol, 140mg sodium, 27g carbohydrate (4g sugars, 3g fiber), 16g protein.

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