If you examine the individual ingredients of a stuffed pepper, they may not seem particularly captivating: a bell pepper, ground beef, some rice, and some cheese. However, when combined, a kind of culinary magic occurs, transforming them into something far more delightful (and flavorful) than the sum of their parts. Our Stuffed Pepper Skillet embodies this enchantment—it possesses the same delectable synergy as a traditional stuffed pepper but in a deconstructed form, making it easy to achieve that distinctive taste with minimal effort.
Ingredients:
1 chopped Onion 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 Dice tomatoes 2 cups (0.47 l) Beef broth ⅔ cup Rice 1 ½ cups Shredded cheddar cheese
Instructions:
In a skillet over medium-high heat, combine the ground beef, onion, and bell peppers. Cook until the vegetables have softened, and the meat is thoroughly browned. Drain any excess fat. Add minced garlic, oregano, basil, salt, and pepper to the skillet. Stir well to combine, sautéing for an additional 30 seconds. Stir in the diced tomatoes, beef broth, and rice. Bring the mixture to a gentle boil, then reduce the heat to a simmer and cook covered for 20 minutes. Sprinkle the shredded cheese on top of the mixture, cover with the lid, and cook until the cheese has melted. Enjoy