Stuffed Pepper Skillet

Making an entire meal in one pan has one huge benefit…. less dishes! Any dinner with easy clean up is on the top of my “to make” list and this Stuffed Pepper Skillet did not disappoint. My father-in-law picked up some beautiful peppers for us at the Gratz auction and when I was thinking about what to make for dinner stuffed peppers seemed like the obvious choice. The last time I made stuffed peppers I noticed that both my husband and I didn’t finish our entire pepper because there is too much bulk at the bottom with no stuffing. I hate to see food go to waste so I decided this time around I’d go the skillet meal route.  I can confidently say we will be sticking to the skillet version because it was so much more delicious! In this recipe I do use a strained tomato product in a glass jar. I am very untrusting of canned foods with the whole leaching aspect,  so when I found these tomatoes at the grocery store I was happy to have an alternative to canned. They also do not contain any added salt which I appreciate because then I can control the sodium content of my meals. Here is a link to the tomatoes. I also bake off two bone in chicken breasts at the beginning of each week to use in meals and in place of lunchmeat for my 1st grader’s lunch. For this reason I did not include cooking the chicken in the directions, however I simply season them with salt, pepper, and olive oil and bake at 350 degrees for about an hour. When they cool I pull the meat from the bones and store in the refrigerator until I need the chicken. It is so simple and saves me time throughout the week. If you want to use boneless chicken breasts, you can cut them into small chunks and sauté with the diced peppers and garlic. Alternatively, a half pound of ground beef or a can of black beans would be great in this recipe as well.