Description
This stuffed pepper skillet is a one-pan comfort meal made with lean ground beef, rice, bell peppers, fire-roasted tomatoes, and melted cheese. Ready in just 30 minutes.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef (at least 90% lean)
1 cup diced yellow onion
1 teaspoon minced garlic
2 tablespoons tomato paste
1 cup diced red bell pepper
½ cup diced green bell pepper
1 can (14.5 oz) fire-roasted diced tomatoes
1 cup long grain white rice
2½ cups low sodium vegetable broth
2 teaspoons Worcestershire-style sauce
3 tablespoons chopped fresh parsley, divided
2 teaspoons Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded pepper jack cheese
½ cup shredded cheddar cheese
Instructions
1. Heat olive oil in a large, deep skillet over medium heat. Add ground beef, onion, and garlic. Cook until browned and crumbled. Drain excess fat.
2. Mix in tomato paste until fully blended.
3. Add bell peppers, diced tomatoes, rice, vegetable broth, Worcestershire-style sauce, 2 tablespoons parsley, Italian seasoning, paprika, salt, and pepper. Stir and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender.
5. Fluff rice, sprinkle with cheeses, cover, and cook on low until cheese melts.
6. Garnish with remaining parsley and serve.
Notes
Use lean ground turkey for a lighter version.
For vegetarian, substitute lentils or plant-based crumbles and ensure Worcestershire-style sauce contains no anchovies.
Store leftovers refrigerated up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: One-Pot & Easy Meals
- Method: Skillet
- Cuisine: American-Italian