Taste the rainbow of beautiful peppers with this comforting skillet-cooked version.
Thanks to jarred-sauce and pre-cooked rice, stuffed peppers in a skillet have never been easier to pull-off.
you’re free to make this dishusing any color bell peppersyou like.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Red ones are the sweetest, butgreen onesare the most affordable.
Having crusty bread on hand to sop up the extra sauce is also a good idea.
For extra credit, make itGarlic Bread.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
)jarmarinara sauce (such as Rao’s)
Directions
Preheat oven to 450F.
Cut top off each pepper, and reserve; remove and discard seeds.
Sprinkle insides of peppers evenly with 3/4 teaspoon of the salt; set aside.
Heat oil in a large enamel-coated cast-iron skillet.
Spoon rice mixture evenly into each pepper.
Top each filled pepper with a reserved pepper top.
Pour marinara in bottom of same skillet.
Add filled peppers to skillet, and cover tightly with aluminum foil.
Bake in preheated oven until peppers are fork-tender, 35 to 45 minutes.
Remove foil, and bake until tops of peppers are slightly browned, about 10 minutes.
Sprinkle with additional basil.
