Unstuffed Pepper Skillet

Steps

1. 1

   Heat a large skillet over medium-high heat. If using lean meat, add 1 tablespoon of olive oil to the pan.

2. 2

   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease from the pan if needed.

3. 3

   Add the diced onion and bell peppers to the skillet with the meat. Sauté for 3–4 minutes until the vegetables have slightly softened.

   Start 4-minute timer
4. 4

   Stir in the minced garlic and cook for about 30 seconds until fragrant.

   Start 30-second timer
5. 5

   Add the uncooked rice, undrained diced tomatoes, tomato paste, beef broth, smoked paprika, Italian seasoning, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes. Stir well to combine all ingredients.

6. 6

   Bring the mixture to a light boil, then immediately reduce the heat to low.

7. 7

   Cover the skillet with a tight-fitting lid and simmer for 18–22 minutes. The rice should be tender and most of the liquid should be absorbed. Stir the mixture once halfway through the cooking time to ensure even cooking.

   Start 22-minute timer
8. 8

   Once the rice is cooked, sprinkle the shredded cheese over the top of the skillet.

9. 9

   Cover the skillet again and let it sit for 2–3 minutes until the cheese is completely melted.

   Start 3-minute timer