Ingredients
4
4 servings
- •2 tablespoons olive oil
- •8 ounces mini sweet peppers, sliced crosswise (about 10 peppers, mixed colors)
- •1 cup chopped yellow onion
- •1 pound lean ground sirloin (90/10)
- •1 tablespoon minced garlic
- •1.5 teaspoons Italian seasoning
- •1 (15 ounce) can tomato sauce
- •0.25 cup water
- •3 tablespoons hot cherry pepper hoagie spread (such as Cento)
- •0.75 teaspoon kosher salt
- •1 (8.8 ounce) package microwavable white rice (such as Uncle Ben’s), crumbled
- •1 cup shredded Italian cheese blend
- •2 tablespoons chopped fresh basil or flat-leaf parsley
Instructions
- Heat oil in a large skillet over medium-high heat. Add peppers and onion; cook, stirring occasionally, until softened, about 4 minutes. Add beef and cook, stirring to crumble, until lightly browned, about 5 minutes. Season with garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, water, hoagie spread, and salt.
- Bring to a boil over medium-high heat. Stir in rice until coated evenly with sauce. Cover, reduce heat to medium to maintain a simmer, and cook until rice and vegetables are tender, about 8 minutes, stirring once halfway through to prevent sticking.
- Uncover, remove from heat, and sprinkle with shredded cheese. Re-cover and let sit until cheese melts, 1 to 2 minutes. Serve hot sprinkled with basil or parsley.
Nutritional Facts
Per 4 servings
- Calories: 513
- Carbohydrate: 64g
- Fat: 13g
- Fiber: 5g
- Protein: 32g
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