Ground Beef Stuffed Pepper Skillet
A remarkably convenient one-pan dish that encapsulates all the classic flavors of traditional stuffed peppers. Ready in under 30 minutes, this hearty skillet dinner offers a streamlined solution to a beloved comfort food.
Ingredients
- 1/2 cup chopped green bell pepper
- 3/4 cup jasmine rice uncooked
- 1 lb ground beef
- 1/4 tsp ground black pepper
- 2 tbsp tomato paste
- 14.5 oz canned diced tomatoes
- 1/2 cup diced red bell pepper
- 1/2 tsp salt
- 3 cloves garlic minced
- 2 cups beef broth
- 1 tbsp freshly chopped parsley
- 1 1/2 cups shredded cheese
- 1 tsp Italian seasoning
- 1/2 medium onion finely chopped
Instructions
- Brown the ground beef along with the diced onion and minced garlic in a large skillet set over medium heat, cooking until the meat is no longer pink and is thoroughly crumbled. Drain and dispose of the excess fat before returning the pan to the stovetop. Add the green and red bell peppers, diced tomatoes, uncooked jasmine rice, beef broth, tomato paste, Italian seasoning, salt, and black pepper. Stir the mixture thoroughly and bring it to a boil.
- Lower the heat to maintain a gentle simmer, cover the skillet, and allow the contents to cook undisturbed for approximately 18 minutes or until the rice is tender and fully cooked.
- Fluff the rice using a fork, then evenly distribute the shredded cheese over the top. Cover once more and let the cheese melt slowly over low heat. Finish the dish with a sprinkle of fresh parsley before serving.
Notes
Uncooked long grain white rice yields the best results; jasmine rice is a preferred choice for its aromatic quality and fluffy texture.