UNSTUFFED PEPPER SKILLET
🛒 What You’ll Need
- 1 lb Ground beef 🥩
- 3 large Bell peppers (any color!), chopped into bite-sized pieces 🫑
- 1 small Onion, diced 🧅
- 3 cloves Garlic, minced 🧄
- 1 ½ cups Long-grain white rice, uncooked 🌾
- 1 can (14.5 oz) Diced tomatoes (or fire-roasted for extra flavor!) 🍅
- 2 ½ cups Beef broth 🍲
- 1 tsp Italian seasoning ✨
- 1 tsp Paprika 🌶️
- 2 cups Shredded Cheddar or Monterey Jack cheese 🧀
- Salt & Black Pepper to taste 🧂
👩🍳 Instructions
- Brown the Beef: In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is no longer pink. Drain any excess grease. 🥩🔥
- Sauté the Peppers: Stir in the chopped bell peppers and garlic. Cook for about 3–5 minutes until the peppers start to soften. 🫑🧄✨
- Simmer the Base: Stir in the uncooked rice, diced tomatoes (with juice), beef broth, Italian seasoning, and paprika. Season with salt and pepper. 🌾🍲🍅
- Cook the Rice: Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed. ⏲️🎯
- Get Cheesy: Remove the lid and sprinkle the shredded cheese generously over the top. Cover for another 1–2 minutes until the cheese is gooey and perfectly melted. 🧀🤤
- Serve: Garnish with fresh parsley or green onions and serve hot straight from the pan! 🍽️😋
🔥 Pro Tips:
- Rice Texture: If your rice still feels a bit firm after 20 minutes, add another splash of broth and cover for a few more minutes. 🍲🎯
- Extra Kick: Like it spicy? Add a diced jalapeño or a pinch of red pepper flakes during the sauté step! 🌶️🔥
