Cheesy Unstuffed Bell Pepper Skillet
This Cheesy Unstuffed Bell Pepper Skillet combines seasoned ground beef,colorful bell peppers, rice, tomatoes and melted cheddar cheese in one pan. It's an easy, hearty dinner with all the flavor of traditional stuffed peppers without actually stuffing anything.
Ingredients
- 1 pound 90% lean ground beef
- 2 tablespoons extra virgin olive oil
- ½ medium yellow onion diced, about ½ cup
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper
- 1 can 28 ounces crushed tomatoes
- ½ cup uncooked long-grain white rice
- 1 cup beef broth plus more if needed
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 2 minutes. Add the minced garlic and continue cooking until fragrant and the onion begins to soften, about another 1 to 2 minutes.
- Add 1 pound of ground beef. Break the meat apart with a wooden spoon or meat masher and cook for approximately 5 to 7 minutes, until browned and no longer pink. Drain excess grease if necessary. Add the diced red, yellow and green bell peppers. Stir everything together and cook for about 3 minutes. You want the peppers to begin softening while still retaining some texture.
- Add the Italian seasoning, salt and black pepper. Stir well so the beef and vegetables are evenly coated with the seasonings.
- Add ½ cup of uncooked long-grain white rice directly to the skillet. Stir the rice into the beef and vegetable mixture and cook for approximately 2 minutes.
- Pour in the crushed tomatoes and 1 cup of beef broth. Stir everything together and bring the mixture to a gentle simmer.
- Reduce the heat to low and cover the skillet. Allow everything to simmer for approximately 15 to 18 minutes, stirring once or twice, until the rice is tender. If the mixture becomes too thick before the rice is fully cooked, add additional beef broth, about ¼ cup at a time.
- Once the rice is tender, turn off the heat and give everything a good stir. Sprinkle ½ cup of shredded cheddar cheese evenly over the top. Cover the skillet for 2 to 3 minutes, allowing the residual heat to melt the cheese.
- Sprinkle with 2 tablespoons of chopped fresh parsley. Serve hot and enjoy!
Video
Recipe Tips
Keep an eye on the liquid while the rice cooks. Different brands of rice can absorb slightly different amounts of liquid. If the rice is still firm but most of the liquid has been absorbed, add another ¼ cup of beef broth, cover and continue cooking until tender.
Also, don't skip toasting the uncooked rice for about 2 minutes before adding the liquid. That extra step gives the rice a slightly nuttier flavor and lets it pick up some of the seasoned beef flavor from the skillet.
