Unstuffed Pepper Skillet

Kate shared a great recipe earlier this week -- Stuffed Peppers... unstuffed! I had stuffed peppers while I lived in Alaska, but haven't had the motivation to make them, despite the fact that I love them. So, when I saw Kate's recipe, I knew it had to go on our menu. It's delicious and easy and tastes just like stuffed peppers, with half the work!

UnStuffed Pepper Skillet - Modified from Kate

1/2 lb ground turkey (we use extra lean)
2-4 T minced onion (or 1/2 onion, diced)
2 medium carrots, sliced
3 bell peppers, seeded and cut into large chunks (we used green, yellow and orange)
1/8 - 1/4 tsp. pepper
1 15oz can of tomato sauce
1/3 C water
1 tsp. Italian seasoning
1/8 tsp. chili powder
2 C brown rice, cooked
mozzarella cheese, shredded... for topping!


Dice peppers and carrots and set aside.

In a 10-inch (or larger) skillet, brown ground turkey with onion until meat is no longer pink. Drain grease, if necessary.

Add peppers and carrots to the ground turkey, along with 1/3 C water. Simmer veggies, covered for 5 minutes.

Add tomato sauce and Italian seasoning and stir to combine.

Cover and bring skillet to a boil, and then reduce to a simmer for 10-15 minutes, until veggies reach desired tenderness.

When veggies are starting to get tender, add cooked rice.

Stir and allow skillet to cook an additional 10 minutes until dish is warmed.



Serve topped with shredded mozzarella cheese. It's delicious.

Kate mentioned these are delicious wrapped in tortillas... I can't wait to try the leftovers in our homemade whole wheat tortillas with some black beans!!

This post is linked to:

• Ingredient Spotlight: Diced Tomatoes