Unstuffed Pepper Skillet

Recipe View Heat olive oil in a large skillet over medium-high heat. (1 minute)

Recipe View Add the sliced sweet peppers and chopped yellow onion. Cook, stirring occasionally, until softened. (About 4 minutes)

Recipe View Add the lean ground sirloin and cook, breaking it apart with a spoon, until lightly browned. (About 5 minutes)

Recipe View Stir in the minced garlic and Italian seasoning. Cook, stirring constantly, until fragrant. (About 1 minute)

Recipe View Pour in the tomato sauce, water, hot cherry pepper hoagie spread, and kosher salt. Stir to combine.

Recipe View Bring the mixture to a boil over medium-high heat.

Recipe View Stir in the crumbled microwavable white rice until it's evenly coated with the sauce.

Recipe View Cover the skillet, reduce heat to medium-low to maintain a simmer, and cook until the rice and vegetables are tender, stirring once halfway through to prevent sticking. (About 8 minutes)

Recipe View Uncover the skillet, remove it from the heat, and sprinkle with shredded Italian cheese blend.

Recipe View Re-cover the skillet and let it sit until the cheese melts. (1 to 2 minutes)

Recipe View Serve hot, garnished with chopped fresh basil or flat-leaf parsley.