Ground Beef Stuffed Pepper Skillet
This Ground Beef Stuffed Pepper Skillet is a quick, one-pan meal bursting with savory beef, colorful peppers, and melted cheese. Perfect for easy weeknight dinners!
Equipment
- Skillet
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 lb ground beef lean recommended
- 0.5 onion diced, yellow or white
- 3 cloves garlic minced
- 0.5 cup green bell pepper
- 0.5 cup red bell pepper
- 14.5 oz diced tomatoes canned, with juice
- 0.75 cups white rice jasmine rice recommended
- 2 cups beef broth
- 2 tbsp tomato paste concentrated
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1.5 cups cheese shredded, cheddar or mozzarella works best
- 1 tbsp parsley fresh, for garnish
Instructions
- Heat your skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain excess fat if needed.
- Add diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until onion is translucent. Then add green and red bell peppers and cook 3-4 minutes until softened.
- Add diced tomatoes with juice, white rice, beef broth, tomato paste, Italian seasoning, salt, and black pepper to the skillet. Stir to combine.
- Bring mixture to a gentle boil. Reduce heat to low, cover skillet, and simmer for 20 minutes until rice is tender and liquid is absorbed.
- Remove lid and sprinkle shredded cheese evenly over the top. Cover again and let sit for 5 minutes to melt the cheese.
- Remove skillet from heat. Garnish with fresh parsley and serve hot.
Notes
- Use lean ground beef to reduce fat content and make the dish healthier.
- For a spicier version, add diced jalapeños or red pepper flakes while sautéing vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.