Smoky Beef & Pepper Skillet with Crispy Garlic
Ingredients
- 1½ poundsground beef
- 2red bell pepper
- 1yellow bell pepper
- 1 mediumyellow onion
- 6 clovesgarlic
- 1½ teaspoonssmoked paprika
- ½ teaspooncayenne pepper
- 1 teaspooncumin
- 2 tablespoonstomato paste
- ¾ cupbeef broth
- 1lime
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 6 cloves garlic.
- 03
Core and chop 2 red bell peppers and 1 yellow bell pepper into roughly 3/4-inch pieces.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it into crumbles, until browned, about 5 minutes. Drain excess fat if needed.
- 02
Push beef to the side. Add remaining 1 tablespoon oil to the pan. Add diced onion and cook 2 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- 03
Stir in smoked paprika, cayenne, and cumin. Cook 1 minute to toast the spices.
- 04
Add tomato paste and stir well to combine with the beef and aromatics, about 1 minute.
- 05
Add bell pepper pieces and beef broth. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until peppers are tender-crisp and the sauce has thickened slightly.
- 06
Squeeze juice from lime into the skillet and stir. Taste and adjust salt and pepper. Serve hot.
Spice Tips
This recipe has moderate heat from cayenne. For less spice, reduce cayenne to 1/4 teaspoon or omit entirely. For serious heat, add another 1/4 teaspoon cayenne or a pinch of red pepper flakes. A dollop of sour cream mellows the spice and adds richness at the table.
Serve over rice, with a dollop of sour cream or fresh cilantro on top. Leftovers keep refrigerated for 3 days and reheat beautifully.