Unstuffed Pepper Skillet

Steps

1. 1

   Heat a large, deep skillet over medium heat. Add the ground beef and break it apart with a wooden spoon as it cooks.

2. 2

   Add the salt, black pepper, paprika, and steak seasoning to the beef. Stir to distribute the seasonings evenly.

3. 3

   Add the chopped onion and bell peppers. Cook, stirring occasionally, until the beef is fully cooked through and the onions and peppers have softened, about 6–8 minutes.

   Start 8-minute timer
4. 4

   Carefully drain any excess grease from the skillet, then return the skillet to the stovetop.

5. 5

   Add the diced tomatoes, Worcestershire sauce, minced garlic, beef broth, and rinsed uncooked jasmine rice to the skillet.

6. 6

   Stir thoroughly so the rice is distributed through the beef and vegetables. Bring the mixture to a boil.

7. 7

   Reduce the heat to medium-low, cover the skillet with a lid, and cook for about 18–20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir once during cooking, checking that the rice is not sticking and adding a small splash of broth or water if needed.

   Start 20-minute timer
8. 8

   Stir 1 cup of the shredded Colby Jack cheese into the hot skillet until it is evenly distributed and melted.

9. 9

   Sprinkle the remaining 1 cup of cheese evenly over the top. Cover the skillet and let it stand until the cheese melts, or place the skillet under a broiler for a few minutes until the cheese is melted and bubbly. Use a broiler-safe skillet if broiling.

10. 10

    Serve hot with sour cream and hot sauce on top, if desired.