Deconstructed Stuffed Pepper Skillet

This deconstructed stuffed peppers skillet makes a healthy dinner with beef, peppers, and rice in a rich sauce and topped with parmesan.

5 from 1 vote

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Course: Clean Eating Dinner Recipes

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 1 25

Total Time: 1 30

Servings: people

Calories: 539kcal

Author: Violet Parcha

Equipment

Cast iron skillet

Ingredients

2 pounds ground beef
2 15-ounce cans tomato sauce
6 bell peppers chopped
2 cups bone broth
1 1/2 cups shredded parmesan cheese fresh, not pre-grated
1 1/2 cups brown rice
1 onion diced
2 cloves garlic minced
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
1 tablespoon salt
1/2 tablespoon dried parsley
1/2 teaspoon pepper

Instructions

In a large skillet on medium heat, brown ground beef, peppers, onion, and garlic and season with salt and pepper.
2 pounds ground beef, 6 bell peppers, 1 onion, 2 cloves garlic, 1 tablespoon salt, 1/2 teaspoon pepper
Stir in the rice, broth, tomato sauce, and dried herbs, and bring it to a simmer.
2 15-ounce cans tomato sauce, 2 cups bone broth, 1 1/2 cups brown rice, 1 1/2 tablespoons dried basil, 1 1/2 tablespoons dried oregano, 1/2 tablespoon dried parsley
Reduce the heat to medium-low and simmer uncovered for 20 minutes.
Place the lid on the skillet and continue to cook for 45-50 minutes or until the rice is done.
Sprinkle the cheese on top and let the skillet rest for about 5 minutes. Enjoy!
1 1/2 cups shredded parmesan cheese

Notes

If you would prefer to use white or jasmine rice instead of brown rice, reduce the amount of broth to 1 2/3 cup. Cook uncovered for 20 minutes and covered for 15-20 minutes. Since the exact temperature affects the cooking time, make sure to test it for doneness.

Nutrition