Cheesy Unstuffed Pepper Skillet
Cheesy Unstuffed Pepper Skillet – Stuffed Peppers deconstructed into a simple 30-minute skillet dinner. Cheesy, tomatoey peppers and rice with spices all cooked in a skillet makes for a quick and easy meal. This one is perfect for family dinner any day of the week!
Ingredients
- 1 pound ground beef (lean)
- 1/4 cup onion (diced)
- 3 cloves garlic (minced)
- 1 cup green bell pepper (diced)
- 14.5 ounce can fire roasted tomatoes (diced)
- 3/4 cups long grain white rice (uncooked)
- 2 cups beef broth
- 2 Tbsp tomato paste
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups cheddar colby blend cheese (shredded)
- fresh parsley for garnish
Directions
- 1
Brown ground beef with onion until beef is fully cooked and crumbled. Drain any excess fat on paper towels. Place back in skillet.
- 2
Add in green pepper and garlic. Saute 1 minute.
- 3
Add in tomatoes, rice, beef broth, basil, oregano, salt & pepper and stir until combined. Bring to a boil, cover with lid. Turn heat down to a simmer over medium heat. Cook until rice is done, about 20 minutes.
- 4
Turn heat down to low. Remove lid and fluff rice with a fork. Top with shredded cheese. Cover with lid and let cheese melt. Garnish with fresh chopped parsley if desired.