Unstuffed Pepper Skillet
A quick and easy one-pan meal that embodies the flavors of stuffed peppers.
Equipment
- Skillet Large skillet for cooking the dish.
Ingredients
Main Ingredients
- 1 lb lean ground beef 90% lean
- 2 tbsp extra virgin olive oil
- 0.5 cup yellow onion diced
- 3 count bell peppers diced (2 red, 1 green)
- 3 cloves garlic minced
- 1 tbsp fresh oregano chopped
- 1.5 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt more to taste
- 0.25 tsp black pepper more to taste
- 1 tbsp tomato paste
- 0.5 cup long grain white rice dry/uncooked
- 1 cup beef broth more as needed
- 1 can fire-roasted diced tomatoes 15 oz, do not drain
- 0.5 cup shredded cheddar cheese
- 0.5 tsp red pepper flakes optional, for spice
Instructions
- Heat a large skillet over medium-high heat. Add olive oil. Once heated, add diced onion and bell peppers. Sauté until soft, about 3-4 minutes. Tip: Keep stirring occasionally to prevent sticking.
- Add minced garlic and oregano. Cook until fragrant, about 30 seconds, then add the ground beef and seasonings. Break apart the beef with a spoon. Cook until beef is no longer pink, around 5-7 minutes. Stir in tomato paste.
- Add the can of diced tomatoes (undrained), uncooked rice, and beef broth. Bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is cooked. Stir occasionally and add extra broth if needed.
- Turn off the heat, stir, and sprinkle cheddar cheese on top. Note: For minute rice, simmer for 10-15 minutes and add rice in last 1-2 minutes. If using brown rice, cook separately and add similarly.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.