Ingredients

2 Tbs olive oil
8 oz mini sweet peppers, sliced crosswise (about 10 peppers, mixed colors)
1 cup chopped yellow onion
1 lb lean ground sirloin (90/10)
1 Tbs minced garlic
1 ½ tsp Italian seasoning
1 (15 oz) can tomato sauce
¼ cup water
3 Tbs hot cherry pepper hoagie spread
¾ tsp kosher salt
1 (8.8 oz) pkg microwavable white rice, crumbled
1 cup shredded Italian cheese blend
2 Tbs chopped fresh basil or flat-leaf parsley

Directions

Step 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.

Step 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.

Step 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.