Unstuffed Pepper Skillet

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).

   Start 15-minute timer
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.