Skillet Stuffed Pepper Rings
Skillet Stuffed Pepper Slices are easy to make and cook up quicker than traditional stuffed peppers.
Servings: 4 servings
- 2 large peppers green, red, yellow or orange
- 1 pound ground beef (or ground meat of choice) see variations for additional ideas
- 2 TBS taco seasoning more or less based on your taste
- olive oil for cooking
- 1 cup shredded cheese
- Optional Pico de gallo, salsa, chopped tomatoes & scallions
Cut peppers into rings (between 1/4 and 1/8 inch thick), carefully remove any attached stems and seeds and set aside
Season meat with your desired flavor(s)
Stuff meat into each ring, pressing down firmly, completely filling the ring. (meat will shrink up some when cooking)
Heat your nonstick pan, add just enough oil to barely coat the pan (or spray and then add oil when/if needed).
Flip meat and finish cooking until the doneness you enjoy. Covering pan for some of the cooking process will help peppers become more "done".
If topping rings with cheese you want melted, do so a minute or so before they are done and allow cheese to melt.
Plate and garnish with tomatoes, scallions, herbs, additional cheese, sauce, etc. All depends on what flavor profile you are going for. Enjoy!
Instead of Mexican flavors, add Greek seasoning to ground beef, ground, chicken, turkey or lamb. Top with chopped tomatoes, scallions, olives, cucumbers and feta cheese tossed with Greek salad dressing (or Greek seasoning and olive oil). I LOVE Cavender's Greek Seasoning!
You can also decode to season meat with Italian seasoning, top with Mozzarella chesse just before removing from pan. Place a lit overtop until cheese melts. Drizzle with red sauce and a little fresh parsley or basil.
Serving: 4servings | Calories: 298kcal | Carbohydrates: 4g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 353mg | Potassium: 489mg | Fiber: 1g | Sugar: 2g | Vitamin A: 527IU | Vitamin C: 48mg | Calcium: 161mg | Iron: 3mg