Unstuffed Peppers
These unstuffed peppers combine sausage, rice, bell peppers, Rotel tomatoes, and cheddar in one easy skillet for a hearty weeknight dinner.
Ingredients
- 1 pound hot breakfast sausage
- 1 medium onion (chopped)
- 2 bell peppers (roughly chopped into 1" pieces)
- 2 cloves garlic (minced)
- 3 ounces tomato paste
- 10 oz Rotel (undrained)
- 8 oz tomato sauce
- 1 cup uncooked long-grain white rice
- 1.5 cups chicken broth
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese (divided)
Instructions
- Add the breakfast sausage to a large, deep 10-12" broiler-safe skillet over medium heat. Cook, breaking it apart as it browns, until cooked through. Drain off excess grease if needed.
- Add the chopped onion and bell peppers. Cook for 4 to 5 minutes, stirring occasionally, until they begin to soften.
- Stir in the garlic and tomato paste. Cook for about 1 minute.
- Add the uncooked rice, undrained Rotel, tomato sauce, chicken broth, black pepper, and about half of the salt. Stir well.
- Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
- Cook until the rice is tender and most of the liquid has been absorbed. Start checking around 18 to 20 minutes.
- Taste the rice. If it’s still firm and the skillet looks dry, add ¼ cup broth or water, cover, and cook a few more minutes.
- Once the rice is done, remove the skillet from the heat. Stir in 1 cup of cheddar cheese.
- Sprinkle the remaining cup of cheese over the top. Broil in the oven for 4-6 minutes, or until the cheese is melted and slightly browned.
Notes
- Use regular long-grain white rice; instant or brown rice will need different liquid and cook times.
- Do not drain the Rotel; the liquid helps cook the rice.
- Use a deep skillet with a tight-fitting lid so the rice cooks evenly.
- Start checking the rice around 18–20 minutes; mine took the full 20 minutes.
- For less heat, use mild breakfast sausage and mild Rotel.
- Freshly shredded cheddar melts the smoothest.
- If the rice is still crunchy and the pan looks dry, add ¼ cup broth or water, cover, and cook a few more minutes.
Nutrition Facts
Calories: 548kcalCarbohydrates: 37gProtein: 25gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 93mgSodium: 1633mgPotassium: 726mgFiber: 3gSugar: 7gVitamin A: 2115IUVitamin C: 63mgCalcium: 320mgIron: 3mg
