Unstuffed Pepper Skillet
Ginny came across this recipe a few months back. We love a good stuffed pepper but camping in the southwest with all that heat limited our use of the oven. We want dishes we can toss together on the grill or stove top quick and easy. This recipe has great flavor and comes together quick. It is a one pan wonder and can be tossed together in under 30 mins.
Unstuffed Pepper Skillet
Skillet as it provides 2 servings of veggies and is an excellent source of protein and vitamin C. Great Flavor!
Equipment
- 12-inch nonstick skillet
Ingredients
- 1 lb. Italian-style turkey sausage casing removed
- 2 - 3 large assorted bell peppers green, red, yellow, cut into 1 1/2-inch piece (about 4 cups)
- 1 extra-large onion diced (about 1 1/2 cups)
- 1 can 10 1/2 oz. Campbell's® Roasted Red Pepper Cooking Soup
- 1 package 8.8 oz. ready-to-heat microwavable brown rice (about 2 cups cooked rice)
- 1/2 cup shredded part-skim mozzarella cheese
Instructions
- In a 12-inch skillet over medium-high heat, cook the sausage until well browned, stirring often to separate meat. Pour off any fat.
- Add the peppers and onion to the skillet and cook until the vegetables are tender, stirring occasionally.
- Stir in the soup and rice and cook until hot. Season with salt and pepper, if desired.
- Top with the cheese.
- Cover and let stand until the cheese is melted
Notes
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