My mom used to make the best ground beef and peppers skillet, and it was always a family favorite. This one-pan meal is not only quick and easy but also packed with bold flavors that will leave you craving more. If you love the taste of stuffed peppers but don’t have the time to stuff them, this deconstructed skillet version is the perfect solution. It combines ground beef, bell peppers, rice, and cheese in a single skillet, creating a hearty and satisfying dish with minimal effort.
Ingredients:
- 1 Onion, chopped
- ½ Red bell pepper, chopped
- ½ Green bell pepper, chopped
- ½ Yellow bell pepper, chopped
- 2 tsp. Minced garlic
- ½ tsp. Dried oregano
- ½ tsp. Dried basil
- Salt and pepper to taste
- 1 Can diced tomatoes
- 2 C. Beef broth
- ⅔ C. Rice
- 1 ½ C. Shredded cheddar cheese
Preparation:
Start by adding the ground beef, onion, and bell peppers to a large skillet over medium-high heat. Cook until the vegetables soften and the meat is fully browned, then drain any excess fat.
Next, stir in the minced garlic, oregano, basil, salt, and pepper, sautéing for an additional 30 seconds to release the aromas.
Add the diced tomatoes, beef broth, and rice, stirring to combine. Bring the mixture to a light boil, then reduce the heat to a simmer and cook covered for 20 minutes.
Finally, sprinkle the shredded cheddar cheese on top, cover the skillet, and let it cook until the cheese is melted and bubbly. Serve hot and enjoy this flavorful, comforting meal!
