Unstuffed Pepper Skillet

Ingredients

• 1 lb ground beef
• 1 onion (diced)
• 2 bell peppers (diced)
• 0.5 tsp salt (to taste)
• 0.5 tsp black pepper (to taste)
• 1 tsp garlic powder
• 1 tsp paprika
• 1 cup jasmine rice (uncooked)
• 14.5 oz diced tomatoes (one can)
• 2 cup beef broth
• 1.5 cup shredded cheese (divided; cheddar or Monterey Jack work well)

Steps

1. 1

   In a large skillet over medium-high heat, brown 1 lb of ground beef, breaking it apart as it cooks.

2. 2

   Add the diced onion and diced bell peppers to the skillet with the beef. Continue cooking until the vegetables begin to soften and the beef is fully cooked through. Drain any excess grease if necessary.

3. 3

   Season the mixture with salt, black pepper, garlic powder, and paprika.

4. 4

   Add 1 cup of jasmine rice, one 14.5 oz can of diced tomatoes (with juice), and 2 cups of beef broth to the skillet.

5. 5

   Stir everything together and bring the liquid to a simmer.

6. 6

   Cover the skillet with a lid, reduce the heat to low, and let it cook until the rice is tender and has absorbed most of the liquid (usually about 15-18 minutes).

7. 7

   Once the rice is cooked, stir in about half of the shredded cheese.

8. 8

   Top the skillet with the remaining shredded cheese.

9. 9

   Place the skillet in the oven (or under a broiler) for just a couple of minutes until the cheese is melted and bubbly.

Notes

This recipe is highly versatile; you can use any color of bell peppers you prefer. If you don't have jasmine rice, long-grain white rice works as well, though cooking times may vary slightly.

Nutrition per serving

• main
• dinner
• one-pan
• ground beef
• easy
• skillet
• comfort food