Ingredients

• 2 tablespoons olive oil
• 8 ounces mini sweet peppers , 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
• 0.25 cups water
• 3 tablespoons hot cherry pepper hoagie spread , such as Cento
• 0.75 teaspoons kosher salt
• 1 , 8.8 ounce
• 1 cup shredded Italian cheese blend
• 2 tablespoons chopped fresh basil or flat-leaf parsley

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving