Ground Beef Stuffed Pepper Skillet

I figured it was time to share another one skillet dinner with you since it’s back to school season and all. There is nothing better than a quick and easy recipe that only dirties one pan. Less dishes for the win!

I used a fire roasted diced tomatoes for this recipe, which I think brought out some great flavors. If you don’t have those on hand, you can definitely use regular diced tomatoes.

Stir in a little tomato paste along with some Italian herbs to give the broth a little more body and depth of flavor.


Ingredients
1 lb. ground beef
1/2 onion, diced
3 cloves garlic, minced
1/2 cup green bell pepper
1/2 cup red bell pepper
14.5 oz tomatoes
3/4 cups white rice, I use Jasmine
2 cups beef broth
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups cheese
1 tbsp parsley

Instructions
Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked, crumbled, and no longer pink. Drain and discard any fat. Place the skillet back on the heat and add in the bell peppers, diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt and pepper. Stir to combine and bring mixture to a boil.
Reduce heat to a simmer, cover and let cook for about 18 minutes, until rice is cooked through.
Fluff the rice with a fork and top with the shredded cheese. Cover again and let cheese melt over low heat. Garnish with fresh parsley and enjoy!

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