There’s something about stuffed peppers that evokes a feeling of home, warmth, and comfort. But preparing the traditional version can be a tad laborious. This deconstructed stuffed peppers skillet recipe brings you all those flavors, minus the fuss. Quick, easy, and equally scrumptious, it’s the perfect meal for busy weeknights or a relaxed weekend.


1 pound ground beef

2 bell peppers, diced

1 onion, finely diced

3 garlic cloves, minced

1 Tablespoon Worcestershire Sauce

1 (15 oz) can of low-sodium beef broth

1 (15 oz) can of diced tomatoes

1 cup of long-grain white rice (uncooked)

1 Tablespoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup Mozzarella cheese, grated

3/4 cup Cheddar cheese, grated


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