Description
Stuffed Bell Pepper Skillet is a hearty one-pan dinner made with lean ground beef, rice, bell peppers, tomatoes, and melted cheese. Ready in just 30 minutes, it’s perfect for busy weeknights.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef (90% lean)
1 cup diced yellow onion
1 teaspoon minced garlic
2 tablespoons tomato paste
1 cup diced red bell pepper
1/2 cup diced green bell pepper
1 (14.5-ounce) can fire-roasted diced tomatoes
1 cup long-grain white rice
2 1/2 cups low-sodium beef broth
2 teaspoons Worcestershire sauce
3 tablespoons chopped fresh parsley, divided
2 teaspoons Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup shredded pepper Jack cheese
1/2 cup shredded sharp cheddar cheese
Instructions
1. Heat olive oil in a large, deep 12-inch skillet over medium heat.
2. Add the ground beef, diced onion, and minced garlic. Cook, breaking up the meat as it browns, until fully cooked. Drain any excess grease and return the skillet to the heat.
3. Stir in the tomato paste until evenly combined with the beef mixture.
4. Add the red and green bell peppers, diced tomatoes (with juices), rice, beef broth, Worcestershire sauce, 2 tablespoons parsley, Italian seasoning, smoked paprika, salt, and black pepper. Stir well and bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 to 18 minutes, or until the rice is tender.
6. Remove the lid and gently stir to fluff the rice. Sprinkle the shredded cheeses evenly over the top. Cover again and cook on low until the cheese is melted.
7. Garnish with the remaining parsley before serving.
Notes
Store leftovers in an airtight container for up to 4 days.
Reheat with a splash of broth to maintain moisture.
Ground turkey can be substituted for beef for a lighter version.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: American