About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

Fabulous DIY Projects

Easy Unstuffed Peppers Skillet


PREP TIME: 10 minutes

COOK TIME: 30 minutes

TOTAL TIME: 40 minutes

SERVINGS: 4 servings


INGREDIENTS:

1 pound Bulk Italian Sausage

3-4 cups White Rice, pre-cooked

2 large Bell Peppers, chopped

Salt, to taste

Pepper, to taste

2 tablespoon Canola Oil

1 medium White Onion, finely chopped

1 clove Garlic, minced

2 cups Fresh Tomatoes, chopped

1 tablespoon Italian Seasoning

1/2 cup Tomato Sauce

Shredded Mozzarella Cheese, for topping

Grated Parmesan Cheese, for topping


INSTRUCTIONS:

BEFORE YOU START:

1. If you are not using leftover rice you will need to pre-cook white rice according to package directions (do not use instant or minute rice).


LET'S MAKE IT!

1. Over medium-high heat, add oil to the skillet and saute the peppers, onions, and garlic until fork tender (you can cut the bell peppers with the side of a fork). Add the meat and Italian seasoning and cook until brown. Add tomatoes, tomato sauce, and pre-cooked rice. Stir well to combine. Reduce heat to low, and simmer for 5-10 minutes. Stir before serving. Top with cheese and serve with crusty bread.


RECIPE NOTES:

1. Omit onion and sausage if you are making this as a migraine safe recipe.

2. I used 2 large garden-fresh tomatoes .

3. If you are using freshly cooked rice you still need to let it simmer for 5 to 10 minutes to combine the flavors.

4. Sometimes I add about a cup of pre-cooked zucchini to up the veggies in the dish.

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