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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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For a quick way to enjoy an old favorite, stir up Jan Roat's stuffed green pepper makings in a skillet. This easy one-pan meal is requested so often I even make it when I'm not in a hurry, notes the active Red Lodge, Montana cook. Ingredients:
1 pound ground beef |
2 cups water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 large green pepper, cut into 1/4-inch slices |
1 medium onion, thinly sliced |
1-1/2 teaspoons salt |
1/2 teaspoon italian seasoning |
1/2 teaspoon pepper |
1-1/2 cups uncooked instant rice |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Remove; set aside and keep warm.
2. In the same skillet, combine the water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in beef; return to the heat and cook until heated through. Yield: 4-6 servings.
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