Stuffed Pepper Skillet
If you love stuffed peppers, but don’t love all the prep time, you’re going to love this one pot (un)stuffed pepper skillet. This easy to make recipe comes together in just thirty minutes! This recipe stars U.S.-grown white long grain rice and comes to us from our friend Debbie of @dietitiandebbie in partnership with USA Rice.
Ingredients
- 1 tbspOlive Oil
- 3Bell Peppers, thinly sliced
- 0.5medium yellow onion, thinly sliced
- 2 tbspTomato Paste
- 3 clovesGarlic, minced
- 2 tbspTaco Seasoning
- 1 tspcumin
- 1 cupuncooked U.S.-grown long-grain white rice
- 2.5 cupVegetable Broth
- 1 (13.5) oz canTomatoes, diced
- 1 (13.5 oz) canblack beans (or pinto beans), drained & rinsed
- 1 cupdairy-free cheddar cheese, shredded
- green onion cilantro, to garnish
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add the peppers and onion and cook, stirring occasionally, until softened and browned in spots.
- 2
Add the tomato paste, garlic, taco seasoning, and cumin and cook until the garlic is fragrant and the veggies are coated in the tomato paste.
- 3
Add the long-grain rice, broth, and tomatoes. Cover and simmer for 15-18 minutes or until the rice is cooked.
- 4
Stir in the black beans and ½ cup of the cheese and cook another couple of minutes until warmed through. Taste and add salt if needed (about ¼ to ½ teaspoon sea salt).
- 5
Cover with the other ½ cup of cheese and broil on high for 2-3 minutes, just until melted.
- 6
Top with cilantro, chopped avocado and green onions.