Stuffed Pepper Skillet with Beef and Rice
Ingredients
- 1 poundground beef
- 3 wholebell pepper (mix of red, yellow, or orange)
- 1 cuplong-grain white rice
- 2 cupsbeef broth
- 1 can (14.5 oz)diced tomatoes
- 1 mediumyellow onion
- 2 clovesgarlic
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- ½ teaspoonpaprika
Prep
- 01
Dice 1 medium yellow onion and cook in the skillet with the beef if preferred, or chop and set aside.
- 02
Chop 3 bell peppers into 1/2-inch pieces, removing seeds and membranes.
- 03
Mince 2 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces, until browned and no longer pink, about 5 minutes. Drain excess fat if needed.
- 02
Stir in minced garlic and cook for 30 seconds until fragrant.
- 03
Add 1 cup long-grain rice and stir to coat with oil, cooking for 1-2 minutes.
- 04
Pour in 2 cups beef broth and the can of diced tomatoes (with juice). Add 1/2 teaspoon paprika and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 05
Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes.
- 06
Nestle the chopped bell peppers and cooked onion into the rice mixture, stirring gently to combine. Cover and cook for another 10 minutes, or until rice is tender and liquid is absorbed.
- 07
Taste and adjust seasoning. Serve hot.
Spice Tips
For warmth and depth, add 1/4 teaspoon smoked paprika along with the regular paprika. A pinch of cayenne brings gentle heat. Fresh parsley or cilantro scattered over the finished skillet brightens the cozy flavors.