This Un-Stuffed Bell Peppers Skillet is a delicious one pot meal and a great way to use leftover rice. It’s ready in 30 minutes and takes all the work out of traditional stuffed peppers which makes it an easy option for a weeknight dinner!
Heat 1 Tablespoon olive oil in large saute pan over medium high heat.
Add Italian sausage and brown, using a wooden spoon to break into pieces, about 4 minutes. Remove from the pan leaving oil and juices in the pan and set it aside.
Add onions, peppers, garlic and salt and pepper to taste. Saute for about 6 minutes to soften, stirring often.
Top with the mozzarella cheese and cover for 2 minutes until it's melted. Serve immediately.
Please note, you can make this as stuffed peppers as well. If you do it that way, you'll omit the chopped peppers in favor of stuffing 4 small-medium size red bell peppers (you can dice up the edible parts of the tops and throw those into the filling). When it's made as stuffed peppers, there will be plenty of extra filling- place that in the bottom of your pan around your peppers. You'll bake them at 350 for 30 minutes.
Un-Stuffed Bell Peppers Skillet https://www.thelifejolie.com/stuffed-peppers-rice-skillet/