Cheesy unstuffed pepper skillet is a desconstructed stuffed peppers, but made in about thirty minutes in a skillet! Tomato-flavored rice is combined with ground beef, tender bites of bell peppers then is topped with gooey cheese for a tasty one pot meal.
Ingredients
1poundground beef
1/2cuponiondiced
½mediumred bell pepperdiced
½mediumgreen bell pepper diced
2tablespoonsolive oil
2cupschicken brothdivided, low sodium
2tablespoonstomato paste
1 ½cupsdiced tomato about 8 ounces
1cupricewhite, long grain, uncooked rice
1teaspoonoreganodried
½teaspoongarlic powder
½teaspoonsalt
¼teaspoonpepper
Worcestershire sauceoptional, you only need a few dashes
1cupmonterey jack cheeseshredded
Instructions
In a deep, large skillet that is at least 10 inches wide, brown ground beef on medium-high heat until cooked and no longer pink. Drain any grease from the meat and set the meat to the side.
Add oil to the skillet and let it warm. Add onion and bell peppers, then saute until softened, about 3-5 minutes.
Place half of the chicken broth (about one cup) and the tomato paste into the pan with the peppers and onions. Mix well with a spatula until the tomato paste dissolves into the chicken broth.
To the skillet add the tomatoes, ground beef, remaining one cup of chicken broth, and uncooked rice. (you can also add Worcestershire sauce if you like, just a few dashes.) Season the mixture with oregano, garlic powder, salt and pepper. Stir well with a spatula.
Bring the pan to a boil. Then cover the pan with a lid, and turn the heat down so the mixture simmers. Cook for 20-22 minutes until the rice is tender and most of the liquid is gone.
Tunr off the burner and open the lid. Sprinkle cheese over the top of the mixture. Cover and let sit for 1-2 minutes to melt the cheese. Then serve and enjoy!