Unstuffed Pepper Skillet
Savory ground beef, sweet bell peppers and jasmine rice simmer together in rich tomatoes, with melted cheddar bringing all the comfort of stuffed peppers to one easy skillet.
10 min
Prep
42 min
Cook
4
Serves
530
Calories
Macros · per serving
35g protein
53g carbs
19g fat
Ingredients
For 4 servings
- 1 pound lean ground beef
- 2 bell pepper
- 1 yellow onion
- 2 clove garlic
- 1 cup jasmine rice
- 14.5 ounce canned diced tomato
- 2 tablespoon tomato paste
- 1½ cup beef broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 ounce cheddar cheese
Instructions
- 1
Remove the stems and seeds from the bell peppers and cut them into bite-size pieces. Dice the onion, mince the garlic and shred the cheddar.
- 2
Heat a deep 12-inch nonstick skillet over medium-high heat. Add the beef and onion and cook for 7–8 minutes, breaking up the beef, until browned and cooked through.
- 3
Reduce the heat to medium. Stir in the bell peppers and cook for 4 minutes, stirring occasionally. Add the garlic, tomato paste and Italian seasoning and cook, stirring, for 1 minute.
- 4
Stir in the uncooked rice, diced tomatoes with their juices, beef broth, ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a boil, then reduce the heat to low and cover tightly. Simmer gently for 18–20 minutes, until the rice is tender and most of the liquid has been absorbed.
- 5
Remove from the heat and gently stir. Sprinkle the cheddar over the top, cover again and let stand for 5 minutes, until the cheese melts and the rice finishes settling. Spoon into bowls.
Cook it this week.
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