RECIPE OF THE WEEK

Unstuffed Pepper Skillet

Ingredients:
2 tablespoons olive oil
8 ounces mini sweet peppers,
sliced crosswise (about 10
peppers, mixed colors)
1 cup chopped yellow onion
1 pound lean ground sirloin
(90/10)
1 tablespoon minced garlic
1 1/2 teaspoons Italian
seasoning
1 (15 ounce) can tomato
sauce
1/4 cup water
3 tablespoons hot cherry
pepper hoagie spread (such
as Cento)
3/4 teaspoon kosher salt
1 (8.8 ounce) package
microwavable white rice
(such as Uncle Ben's),
crumbled
1 cup shredded Italian cheese
blend
2 tablespoons chopped fresh
basil or flat-leaf parsley

Directions:
Heat oil in a large skillet over medium-high heat. Add peppers and onion; cook, stirring occasionally, until softened, about 4 minutes. Add beef and cook, stirring to crumble, until lightly browned, about 5 minutes. Season with garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, water, hoagie spread, and salt.
Bring to a boil over medium-high heat. Stir in rice until coated evenly with sauce. Cover, reduce heat to medium to maintain a simmer, and cook until rice and vegetables are tender, about 8 minutes, stirring once halfway through to prevent sticking.
Uncover, remove from heat, and sprinkle with shredded cheese. Re-cover and let sit until cheese melts, 1 to 2 minutes. Serve hot sprinkled with basil or parsley.