Description
A cozy one-pan dinner that combines ground beef, bell peppers, rice, and melty cheese, offering all the flavors of stuffed peppers without the fuss. Perfect for busy weeknights.
Ingredients
- 1 pound ground beef (80/20)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium bell peppers, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup uncooked white rice (long-grain)
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh parsley, chopped for garnish
Instructions
- Heat a large skillet over medium-high heat and add the olive oil.
- Add the ground beef once hot. Cook, breaking it up, until browned—about 5–7 minutes. Drain excess fat if necessary.
- Stir in the diced onion and minced garlic. Cook for 2–3 minutes until the onion is soft and translucent.
- Add the diced bell peppers and cook for 2–3 minutes more until they just start to soften.
- Stir in the diced tomatoes, beef broth, tomato paste, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Mix to combine.
- Add the uncooked rice and press it gently into the liquid. Bring the pan to a gentle boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and most liquid is absorbed.
- Remove the lid and sprinkle the shredded cheese evenly over the top. Cover again for 2–3 minutes until the cheese melts.
- Garnish with chopped parsley and let sit for 5 minutes before serving.
Notes
For a vegetarian version, substitute beef with black beans or tofu. Serve with a simple salad or warm crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American