One-Pot Unstuffed Peppers with Cheesy Rice
This One-Pot Unstuffed Peppers with Cheesy Rice is an easy, comforting meal with ground turkey, bell peppers, and creamy, cheesy rice—all made in one pan!
Servings 6 servings
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil
- 3 tbsp butter
- ½ orange bell pepper diced
- ½ red onion diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- ½ yellow bell pepper diced
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 1 ½ tsp sazon
- 1 tsp Italian seasoning
- 1 cup fire-roasted tomatoes drained
- 2 packages cheese Rice-A-Roni with cheese packet
- 4 cups chicken broth reserve ¼ cup for later if needed
- 2 cups Mexican cheese blend added at the end
- Kosher salt and pepper to taste
Instructions
- In a large, deep skillet or braiser pan with tight fitting lid, heat the olive oil and butter over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through. Season with garlic powder, onion powder, sazon, Italian seasoning, salt, and pepper.
- Stir in the diced bell peppers and red onion, cooking until they soften slightly. Add the fire-roasted tomatoes and mix everything together, allowing the flavors to meld for a minute.
- Pour in the Rice-A-Roni along with the cheese seasoning packets. Stir well to coat everything in the seasoning. Add the chicken broth and bring to a gentle simmer.
- Cover and let the mixture cook over low heat until the rice is tender and fully absorbed, about 20-25 minutes. If needed, add the reserved ¼ cup of broth to keep the mixture moist.
- Once the rice is fully cooked, turn off the heat and sprinkle in the Mexican cheese blend. Let the cheese melt into the mixture, then gently stir to combine.
- Serve hot and enjoy this cheesy, comforting, one-pot meal with all the flavors of classic stuffed peppers—without the extra work!