~ A new twist on a classic! Everything you love about stuffed green peppers, but so fast and easy! Tender, crisp green peppers highlight the comforting flavors of ground beef, rice and tomatoes … a quick skillet dinner for busy nights! Satisfying and really delicious … and totally kid-approved, too! ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Gluten Free  •

My dad loves stuffed peppers. And when I was growing up, my mom used to make them all the time.

As a kiddo, I was always stumped when that large bell pepper appeared on my plate, shoved full of tomatoey rice and meat. I would sit there and think to my seven-year-old self, “What’s the best way to eat this? What’s my plan of attack?”

Honestly, I’d scoop out the inside goodness and eat that first. Then I’d take my two or three obligatory bites of the green pepper, and give the rest to my dad. He’s always loved ’em, and was more than happy to get the bonus pepper from me. And at the time, I didn’t particularly love peppers – especially cooked ones. (I know, I know … but I love love love them now, so you’ll forgive me, right? And I guess my mom was right – those “no-thank-you-bites” really did the trick!)

It’d been years (YEARS, I tell you!) since I’d had stuffed peppers. My hubby mentioned once, early in our married life, that he liked them, too. Maybe I ignored that?? Not sure what happened, but they never made an appearance on our dinner table.

Until lately.

Now we eat stuffed peppers all the time. Sort of.

Ya see, on those hectic nights when I have to get a hot meal on the table rightthissecond before we dash out the door to the next activity, I need a speedy-quick dinner solution.

Enter … the UN-Stuffed Pepper Skillet! (Aaaaaaaaaahhhhh – that’s a little choir of angels, my friends. And they are singing just for you.)

It’s so super quick and easy!

Brown your meat with the garlic and onions (in a nonstick skillet like this one)! SHAZAM!

While that’s cooking, heat up the rice! BAM!

Dice up the pepper! KAPOW!

Mix it all together with your favorite tomato sauce and a little splash of hot sauce to keep things interesting! KA-CHING … and … YIPEE it’s ready to eat!!

And that’s what my family says when I make this … YIPPPEEEEE!!! (There may or may not be cartwheels that occur. I can’t tell with all the celebration!)

I was a little nervous about this the first time I made it. What if my kids didn’t care for cooked peppers like me, when I was kid? They are made up of half of my DNA, and what if they inherited the “I-don’t-like-cooked-peppers” portion??? As I approached the table with great trepidation, my littlest said, “Are those peppers?“

Oh no.

I gulped.

“Yes, and I would just like you to …”

“YAY! I love peppers!!” (I love how kids’ tastebuds change from one day to the next! Pretty sure peppers were on the bottom of the list over the summer when I had an abundance of them! Love peppers, too? Be sure to check out our Rainbow Pepper Salsa!)

Whew. Even my oldest who has been known to be ever-so-slightly picky (ok … fine … quite picky) was really happy with this dish and asked for seconds.

When Shelley’s family tried it, her husband exclaimed, “This is AWESOME!” (I wasn’t there, but she texted me that’s what he said. I believe her. Because … this is awesome, after all.)

In typical THK fashion, we like to bring you family-friendly and quick-to-prepare meals. This one, my friends, totally fits the bill.

It tastes like childhood, when times were easy. When the only drama in life was who got the best swing at recess. (And if you didn’t get the best swing, you had to stand in line and count to 100, then it was your turn. What? You didn’t “count on” people? Hmmm … interesting!)

This classic dish has a whole new lease on life, now that it’s so quick and easy! And if our kids are any indication, this generation loves it!