Easy Unstuffed Pepper Skillet (Print version)
A one-pan unstuffed pepper skillet with ground beef, peppers, rice, and melted cheese, ready in 30 minutes.
# Ingredients:
For the skillet
01 -
1 lb (450 g) ground beef, 80/20 blend
02 -
1 tablespoon olive oil
03 -
1 medium yellow onion, diced
04 -
2 large bell peppers (red and green), chopped into 1-inch pieces
05 -
3 cloves garlic, minced
For the sauce and rice
06 -
1 can (14.5 oz / 410 g) diced tomatoes, fire-roasted preferred
07 -
1 can (8 oz / 225 g) tomato sauce
08 -
2 tablespoons tomato paste
09 -
1 teaspoon Italian seasoning
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
12 -
1 cup (190 g) long-grain white rice, rinsed
13 -
1 1/2 cups (360 ml) beef broth
To finish
14 -
1 cup (110 g) shredded cheddar cheese
15 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Heat olive oil in a large deep skillet over medium-high heat. Add the ground beef and break it into small crumbles. Cook until no pink remains, about 5 minutes. Spoon off excess fat if needed.
02 -
Add the diced onion and chopped bell peppers to the same pan. Cook for 4 to 5 minutes, stirring occasionally, until the onions are translucent and the peppers begin to soften.
03 -
Stir in the garlic, Italian seasoning, salt, and pepper. Cook for 30 seconds until fragrant. Pour in the diced tomatoes, tomato sauce, and tomato paste. Stir well to combine.
04 -
Add the rinsed rice and beef broth. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 15 to 18 minutes until the rice is tender and most of the liquid is absorbed.
05 -
Remove the lid and scatter the shredded cheddar over the top. Cover again and let stand for 2 to 3 minutes until the cheese is melted. Garnish with fresh parsley and serve directly from the skillet.
# Good to know:
01 -
Use a skillet with a tight-fitting lid so the rice steams evenly.