Unstuffed Pepper Skillet
Ingredients:
1 1/2 pounds ground beef
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
Salt & black pepper, to taste
1 green bell pepper, diced
1 red bell pepper, diced
½ yellow onion, diced
1 tablespoon olive oil
1 tablespoon minced garlic
14.5 ounces petite diced tomatoes, drained
15 ounces tomato sauce
2 cups instant white rice
Beef broth (salted, follow rice package instructions for ratio)
Directions:
In a large skillet over medium-high heat, heat the olive oil. Add the diced bell peppers and onion, stirring to coat them in oil. Sauté for about 5 minutes, stirring occasionally.
Add the ground beef to the skillet and cook until no pink remains. Stir in the minced garlic and cook for an additional 30-45 seconds.
Drain any excess grease, then season with onion powder, garlic powder, Italian seasoning, salt, and black pepper.
Stir in the drained petite diced tomatoes, tomato sauce, instant rice, and beef broth, following the rice package for the correct amount of liquid.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is fully cooked and the liquid is absorbed.
Serve warm and enjoy!
Servings: 4-6