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Almost Stuffed Peppers

 Almost Stuffed Peppers
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.
6 ServingsPrep/Total Time: 25 min.


  • 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 Minute® White Rice


  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Remove; set aside and keep warm.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 240 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 140 mg sodium, 27 g carbohydrate, 3 g fiber, 16 g protein.