This Stuffed Pepper Skillet has all the flavours of stuffed peppers, but without all the work! Made with ingredients like ground chicken, rice, kidney beans and bell peppers, this one-dish meal is perfect for busy weeknights.
Heat olive oil in a large (12") skillet/frying pan over medium heat. Sauté the onion and garlic until starting to soften. Add the bell pepper and sauté another minute or so, then add the ground chicken and cook until no longer pink (at least 5 minutes), while breaking it into smaller pieces . Drain any excess fat, if necessary.
Add the rice, kidney beans, diced tomatoes, tomato paste, chicken broth, basil, parsley, oregano, onion powder and red pepper flakes. Stir until well combined then season with sea salt and ground black pepper.
Bring to a simmer, cover, then turn heat down to low. Cook for about 15 minutes, until the rice is tender and cooked to your liking. Stir occasionally to prevent the rice from sticking to the skillet and add more broth if you find the texture is getting too dry. Season with additional salt and pepper to taste and serve immediately.
Notes
Recipe serves 4-6, depending on the size of your appetite.
Make it vegan/vegetarian: skip the meat, add another can of beans and use vegetable broth. Omit parmesan garnish, if necessary.