This one-pot dinner takes all of the flavors of stuffed peppers and turns them into an easy dinner! Topped with cheese and served with avocado, this will be sure to be a new go-to meal!
Cook Time: 25 minutes
Total Time: 35 minutes
1 lb. ground turkey or ground beef
1 onion, diced
1 jalapeño, seeded and minced (optional)
2 cloves garlic minced
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp cumin
3 bell peppers, sliced into short strips
1 1/2 cups long-grain rice
2 cups chicken broth (or water with 2 tsp chicken bouillon)
1-8 oz. can tomato sauce
1-15 oz. can diced tomatoes
1 cup mozzarella cheese
In a large skillet, brown the meat with the chopped onions over medium heat until fully cooked. Drain excess fat if needed.
Stir in the garlic, spices and bell pepper. Let cook for a few minutes until the peppers start to soften.
Stir in the rice, chicken broth, tomato sauce and diced tomatoes. Bring the mixture to a simmer, then reduce the heat to low and cover.
Let simmer for 20-25 minutes or until the rice is fully cooked. You can add additional water or chicken broth if needed.
Remove from heat and sprinkle on the cheese. Serve with avocado.
If the liquid cooks out before the rice is cooked, this could be because the heat is too high! Add more liquid as needed and keep simmering until the rice is done.
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.
This recipe was adapted from my Instant Pot Spanish Rice recipe.