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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