Unstuffed Bell Pepper Skillet Recipe

Start with cooking the rice according to the package instructions with half the salt.
¾ cups basmati rice, 2 tsp salt
While the rice is cooking, heat up the large pan and cook the ground pork for about 6-7 minutes, minutes breaking it up as it cooks.
1 lb ground pork
In the meantime, peel and dice the onion and core and dice the bell pepper.
½ onion, 1 bell pepper
Once the meat is almost cooked, add the remaining salt, the onion and bell pepper. Stir to combine and cook until the pepper and onion begin to soften. (7-8 minutes). Stir occasionally to cook the cabbage evenly.
1 bell pepper, ½ onion, 2 tsp salt
Next, add 1 cup passata, sugar, dill and pepper and stir once again, then add the rice to the pan. Stir everything to combine well.
2-3 tbsp fresh dill fresh, ½ tsp ground black pepper, ¾ cups basmati rice, 1 cup Passata, 1 tsp sugar
In a glass measuring cup, combine ½ cup passata, 1/2 cup milk, ½ tsp sugar and the eggs. Whisk to combine.
½ cup passata, 1/2 cup milk 2%, ½ tsp sugar, 2 eggs
Pour the egg and milk mixture into the pan with the meat, rice and veggies and cook for another 5 minutes, stirring constantly. You don’t want to scramble the eggs, instead, you want the sauce to cook, binding the rice mixture together.
Serve with some extra passata or ketchup on top.