As much as I love making food that looks amazing and wows people with its presentation, sometimes I prefer an easier method. Some might call it laziness. Some might call it genius. But whatever you call it, it certainly works for me! (And by the way, I prefer the latter.)
Last week I shared my recipe for deconstructed broccoli and cheese stuffed chicken breasts and this week’s forget-about-the-pretty-presentation meal is unstuffed pepper skillet dinner. Not only is this dish less labor intensive than stuffed peppers, it is also more frugal since you can use few peppers to feed the same number of people.
Unstuffed Pepper Skillet Dinner
- 1 pound ground beef
- 1/2 onion, diced
- 2 carrots, diced
- 2-3 large green peppers, cut into chunks
- Salt & pepper, to taste
- 1 15 oz. can tomato sauce
- 1/3 c. water
- 1 t. Italian seasoning
- 1/2 t. cumin
- 2 1/2 c. fully cooked rice
1. Brown ground beef and onions in a large skillet. Drain. Add carrots and green peppers. Season with salt and pepper to taste. Cook for 2-3 minutes. You want the peppers to stay somewhat crunchy.
2. Stir in tomato sauce, water, Italian seasoning and cumin. Bring to a slow boil, reduce heat and simmer for 10-15 minutes.
3. Stir in cooked rice until heated through. Top with shredded mozzarella cheese. Serve and enjoy. (Or refrigerate and reheat in oven or microwave just before serving.)
Leftovers of this work great as a burrito filling. Add some chili powder, more cumin and cayenne pepper, roll up in a tortilla and you’re all set.
Have you submitted a recipe for the Virtual Great American Bake Sale yet? All of the proceeds go to Share Our Strength to insure that no child goes hungry. Please check it out, help spread the word, and submit a recipe.
Stop by We Are THAT Family for more Works For Me Wednesday.