Go Back
A steaming cast iron skillet filled with ground beef, rice, bell peppers, and melted cheddar cheese.

Unstuffed Pepper Skillet

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 1 lb lean ground beef
  • 1 cup long -grain white rice, uncooked
  • 3 large bell peppers, chopped into 1-inch pieces
  • 1 medium onion , diced
  • 3 cloves garlic , minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 cup shredded cheddar cheese
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef until no longer pink, breaking it into crumbles. Drain excess fat.
  2. Add the diced onion and chopped bell peppers to the skillet and cook for 5 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic, oregano, and smoked paprika, cooking for 1 minute until fragrant.
  4. Add the uncooked rice, diced tomatoes, tomato sauce, and beef broth to the skillet. Season with salt and black pepper.
  5. Bring the mixture to a boil, then reduce heat to low and cover with a tight-fitting lid.
  6. Simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
  7. Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top and cover for 2 minutes until melted.
  8. Garnish with fresh parsley and serve immediately.