Easy One Pan Unstuffed Pepper Skillet

In a large skillet, heat olive oil over medium-high heat. Add the chopped peppers and onion to the skillet. Sauté for about 10 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning and allowing the garlic to become fragrant.

Add the ground beef to the skillet. Cook over medium heat, breaking it apart with a spatula until it is browned and no longer pink. Drain any excess grease from the skillet.

Sprinkle in the seasonings. Mix everything well to ensure the beef and vegetables are evenly coated with the spices.

Stir in the tomato paste, cooking for about 2 minutes to allow the flavors to meld together.

Pour in the diced tomatoes, uncooked rice, beef bouillon (or broth), and water. Mix all the ingredients thoroughly to combine.

Increase the heat to high, bringing the mixture to a boil. Once boiling, reduce the heat to low. Cover the skillet with a lid and let it simmer for 18 to 20 minutes, or until the rice is fully cooked and the liquid has been absorbed.

After the rice is cooked, give the mixture a good stir to combine. Evenly sprinkle the cheese on top of the mixture. Cover the skillet again, allowing the cheese to melt for a few minutes.

Once the cheese is melted and bubbly, remove the lid and sprinkle with dry parsley for garnish. Serve hot and enjoy!