Stuffed pepper skillet

I love stuffed peppers. BUT what I don’t love is how difficult they can be to eat and how long they take to make. So I found this recipe on Pinterest. The premise is great, but of course I wanted to make some changes- a bit more flavor and a simpler cooking process. With just a few tweaks this recipe hits my 30 minute weekday meal category and my husband’s must eat Mexican food weekly category. I hope you will give my stuffed pepper skillet a try and let me know what you think!

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This recipe is an adaption from the recipe on Newsronian.com, feel free to check it out!

Detailed instructions:

Step 1:

In a large skillet over medium-high heat, add the ground beef and all of the spices, (chili powder, cumin, paprika, garlic powder, onion powder, black pepper and salt) Cook the beef until no longer pink and mix  your spices well into the meat.

Step 2:

Transfer meat to a plate allowing some of the fat in skillet to cook veggies with. Add the onion and cook for approx 2 minutes, then add both peppers and cook for 5 or so more minutes until soft.

Step 3:

Add in the diced tomatoes and cook until remaining liquid is almost gone.

Step 4:

Then add back in the ground beef until heated thoroughly. Serve over white or brown rice, cauliflower rice or in a tortilla. Garnish with cilantro, salsa or sour cream as you please.

Shop the look- Cookware

This has been suggested before BUT- This little onion chopper is a godsend for me. I HATE chopping onions and with this handy tool, I am done in seconds. I also used it to chop the peppers for this recipe too. Just cut into quarters and in the chopper it goes. It is a beautiful thing!