Unstuffed Pepper Skillet
Servings: 4 people
Equipment
- 1 Stove
Ingredients
- 1 lb of ground beef
- 1/4 tsp each of salt, pepper, and paprika
- 1 1/2 tsp of steak seasoning
- 1 onion chopped
- 3 bell peppers chopped
- 2 tbsp of Worcestershire sauce
- 1 tbsp of minced garlic
- 15 oz can of diced tomatoes
- 1 1/2 cups of beef broth
- 1 cup Jasmine rice uncooked and rinsed
- 2 cups of shredded cheddar or Colby Jack cheese
Instructions
- Brown ground beef in a skillet, over medium-high heat. Add all of the seasonings, onion and diced bell peppers.
- Let that cook until beef is cooked through and peppers/onions have softened.
- Drain any grease from the skillet.
- Add diced tomatoes, Worcestershire sauce, garlic, beef broth, and uncooked rice.
- Stir well, bring the whole skillet to a quick boil, lower heat to about medium-low and cover with a lid.
- Let that cook for about 20 minutes or until the rice is cooked to your liking.
- Mix in one cup of shredded cheese.
- Top with the rest of the cheese.
- Let sit until cheese melts or pop under the broiler in the oven until the cheese melts.
- Serve! My family topped this with sour cream and hot sauce. Enjoy!
Notes
I like to make this as a skillet meal and it cooks in about 30 minutes total. You can also brown the ground beef and add all ingredients to the skillet, cover with aluminum foil, and bake at 375 degrees for about 45 minutes.
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