Stuffed Pepper Skillet

A one-pan ground beef and rice dish loaded with bell peppers, tomatoes, and melted cheese.

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Ingredients

• •1 pound lean ground beef
• •1 onion, diced
• •2 cloves garlic, minced
• •2 to 2 ¼ cups diced bell pepper (red, green, and/or yellow)
• •2 cups beef broth
• •14.5 ounces canned diced tomatoes with juices
• •1 ½ cups tomato sauce
• •3 tablespoons tomato paste
• •1 cup basmati rice, uncooked
• •2 teaspoons Italian seasoning
• •to taste salt and black pepper
• •1 cup shredded mozzarella cheese

Instructions

1. 1Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart as it cooks, then drain excess fat.
2. 2Add the diced onion and minced garlic to the skillet and sauté until softened, about 2 minutes.
3. 3Stir in the diced bell peppers and cook for another 2 to 3 minutes until they begin to soften.
4. 4Add the tomato paste and stir to combine with the beef and vegetables for 1 minute.
5. 5Pour in the beef broth, canned diced tomatoes with juices, tomato sauce, and uncooked rice, then stir well.
6. 6Season the mixture with Italian seasoning, salt, and black pepper to taste.
7. 7Bring the mixture to a simmer, then reduce heat to medium-low and cover the skillet.
8. 8Simmer for 15 to 18 minutes until the rice is tender and the liquid is mostly absorbed.
9. 9Remove the skillet from heat and sprinkle the shredded mozzarella cheese evenly over the top.
10. 10Cover the skillet for 2 minutes to allow the cheese to melt completely.
11. 11Stir gently to incorporate the cheese, then serve hot directly from the skillet.

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