There won’t be a pile of dishes after making un-stuffed bell peppers.
The worst part about cooking dinner is the cleanup. We’re taking a few dishes off your plate with this easy skillet meal.
Andrea Clark shares her recipe for an un-stuffed bell pepper skillet. To make this dish easier during the dinner time rush: pre-cook one pound portions of sausage, dice peppers and onions ahead of time, and keep them all in the freezer. You can use leftover rice or precook the rice earlier in the day, too.
For more recipes and meal prep tips from Andrea, connect with her online at @apurposefulhome.
One Pot Un-Stuffed Bell Peppers
- 2 cups white or brown rice (uncooked)
- 3-4 large bell peppers (any color)
- 1 large onion, diced
- 2 tsp. + 1 tsp. olive oil
- ½ tsp. dried oregano
- ½ tsp garlic powder
- 16 oz Italian ground sausage
- ½ cup shredded Parmesan cheese
- salt and pepper to taste
- ½ cup shredded mozzarella cheese
- Cook rice according to package directions
- Dice 2-3 peppers; with the last pepper, cut the top/stem off and hollow out the membrane and seeds – slice horizontally to have circular slices of the pepper (to top dish)
- Heat 2 tsp. olive oil in a large deep skillet, then sauté the diced pepper and onion for 3-4 minutes, until they are softened and browning. Remove pepper-onion mixture to a bowl
- To the pan add 1 tsp. more olive oil, then add sausage and cook on medium heat until it’s browned, breaking apart as cooked
- Put onion-pepper mixture back into the pan with the sausage, add the dried oregano and garlic powder, and sauté 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, stir until combined and season the mixture with salt and pepper to taste
- Top dish with circular peppers all over on top (for added crunch) and then sprinkle with the mozzarella cheese. Place the lid on the pan and let the cheeses melt and everything all heat up for 3-5 minutes.