Un-Stuffed Bell Pepper Skillet Supper Recipe is a super easy recipe that the whole family will love!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Main
Servings: 8
Author: Melissa Jennings
Ingredients
1lbJohnsonville Italian Sausage
1/2cupyellow oniondiced
1wholegreen bell pepperseeded and diced
1wholeyellow bell pepperseeded and diced
1wholeorange bell pepperseeded and diced
1wholered bell pepperseeded and diced
2-4clovesgarlicminced (your choice)
14.5ozcan petite diced tomatoeswith juices
8ozcan tomato sauce
1TBSPWorcestershire sauce
1tspItalian seasoning
2cupsbroth of your choice
1cupwhite long grain riceuncooked
2cupsshredded cheesemozzarella or Parmesan
Instructions
Brown ground Italian sausage in a skillet and cook 5–7 minutes, breaking into small pieces as it browns.
Add onions, bell peppers and garlic in with sausage stir to combine and cover with lid.
Once the peppers become tender and the onions are translucent, carefully drain grease from skillet. This takes approx 10 mins.
Return to stove reducing heat to medium.
(You can also use 2 cups prepared minute rice instead of using long grain rice) If you use minute rice then omit the broth as you won't need the extra liquid to cook the rice)
Stir in diced tomatoes with juice, broth, tomato sauce, Worcestershire sauce and Italian seasoning.
Bring to a boil then stir in uncooked long grain rice.
Return to a boil, reduce heat to low, cover and simmer for 25 minutes, or until rice is tender.
Remove skillet from heat, stir to fluff up the rice, sprinkle with shredded cheese and replace the lid.
Remove the skillet from the heat but leave covered for about 10 minutes before serving.