Deconstructed Stuffed Pepper Skillet

Top view of deconstructed stuffed peppers in a cast iron skillet on a table.

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

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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: 446kcal

Author: Violet Parcha

Equipment

Large cast iron skillet

Ingredients

1.5 pounds ground beef
2 15-ounce cans tomato sauce
4-5 bell peppers depending on the size, chopped
3/4 cup bone broth
1 3/4 cups shredded parmesan cheese fresh, not pre-grated
1 1/4 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.
1.5 pounds ground beef, 4-5 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 simmer uncovered for 20 minutes.
2 15-ounce cans tomato sauce, 3/4 cup bone broth, 1 1/4 cups brown rice, 1 1/2 tablespoons dried basil, 1 1/2 tablespoons dried oregano, 1/2 tablespoon dried parsley
Reduce heat to medium-low, place the lid on the skillet, and continue to cook for 45-50 minutes or until the rice is done.
Stir the mixture together and flatten the top. Sprinkle the cheese on top and let the skillet rest for about 5 minutes. Enjoy!
1 3/4 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 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