Unstuffed Pepper Skillet Dinner from Stolen Moments
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
Review: This was a great compromise for our family since DH doesn't like stuffed peppers but I love them, This was simple and tasted great. This dish would make a great weeknight dinner. Make it supper speedy by preparing the veggies ahead of time