Unstuffed Peppers Skillet
Ever wished you could savor the homemade goodness of stuffed peppers without all the fuss? Meet your new weeknight hero: Unstuffed Peppers Skillet. Our deconstructed method turns the classic comfort food into an easy, one-pan wonder. With a quick sauté and a bit of stirring, you'll have dinner served in just 30 minutes.
Ingredient
- 1 pound Italian-style turkey sausage, casing removed
- 2 large assorted bell peppers (green, red, yellow), cut into 1 1/2-inch pieces (about 4 cups)
- 1 extra large onion, diced (about 1 1/2 cups)
- 1 can (10 3/4 ounces) Condensed Tomato Soup or Heart Healthy Tomato Soup
- 1 package (8.8 ounces) ready-to-heat microwavable brown rice (about 2 cups cooked rice)
- 1/2 cup shredded mozzarella cheese
Direction
- In a 12-inch skillet over medium-high heat, cook the sausage until well browned, stirring often to separate meat. Pour off any fat.
- Add the peppers and onion to the skillet and cook until the peppers are slightly softened and the onions are translucent, stirring occasionally.
- Stir in the soup and rice and cook until hot. Season to taste with salt and pepper. Top with the cheese. Cover and let stand until the cheese is melted.
