Cheesy Ground Beef and Gnocchi Skillet with Sweet Bell Peppers

Prepare the vegetables: Wash, core, and chop 1 medium red bell pepper and 1 medium yellow bell pepper into bite-sized pieces. Peel and finely chop 1 medium yellow onion. Peel and finely mince 3 cloves of garlic.

Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add 1 pound of raw ground beef, the chopped yellow onion, and both chopped bell peppers.

Cook the beef and vegetable mixture for 6 to 8 minutes, breaking up the meat with a wooden spoon, until the beef is fully browned and the onions and peppers begin to soften. Carefully drain any excess grease from the skillet.

Stir in 3 minced cloves of garlic, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Sauté for 1 minute until fragrant.

Pour in 15 ounces of canned tomato sauce and 1 cup of water, stirring well to combine and scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.

Stir 16 ounces of uncooked shelf-stable potato gnocchi into the simmering sauce. Ensure the gnocchi are mostly submerged. Cover the skillet with a tight-fitting lid, reduce the heat to medium-low, and simmer for 8 to 10 minutes, stirring occasionally, until the gnocchi are plump and tender.

Remove the lid and sprinkle 1.5 cups of shredded mozzarella cheese evenly over the top. Cover the skillet again for 2 to 3 minutes until the cheese is completely melted and gooey.

Remove from the heat and let the skillet rest for 3 minutes before serving directly from the pan.