Easy One Pan Unstuffed Pepper Skillet
If you love stuffed peppers, but not all the work, then this Easy One Pan Unstuffed Pepper Skillet is exactly what you need!
Servings 6
Ingredients
- 3 Bell Peppers, any color, chopped I used red, orange and green
- 1 Yellow Onion, Diced
- 1 tbsp Olive Oil
- 2 tsp (approx) Potatoes Slayer from Fire & Smoke Society or your preferred veggie spice blend
- 5-6 Garlic Cloves, minced
- 1 lb Ground Beef or any type of ground meat that you like
- 1 tbsp Tomato Paste
- 14.5 oz Can of Diced Tomatoes
- 1 Cup Uncooked Long Grain White Rice I used jasmine rice
- 1 tbsp Beef Bouillon + 2 Cups water or 2 cups of beef broth
- 2 Cups Cheese I used half sharp cheddar and half pepper jack
- Dried Parsley, for garnish optional
Seasonings
- Dash garlic and herb seasoning blend, Slap Your Mama Cajun seasoning, Italian seasoning, black pepper approximately 1/2 tsp of each ( Or you can use any combination of seasonings that you like)
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the chopped peppers and onion to the skillet. Sauté for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning and allowing the garlic to become fragrant.
- Add the ground beef to the skillet. Cook over medium heat, breaking it apart with a spatula until it is browned and no longer pink. Drain any excess grease from the skillet.
- Sprinkle in the seasonings. Mix everything well to ensure the beef and vegetables are evenly coated with the spices.
- Stir in the tomato paste, cooking for about 2 minutes to allow the flavors to meld together.
- Pour in the diced tomatoes, uncooked rice, beef bouillon (or broth), and water. Mix all the ingredients thoroughly to combine.
- Increase the heat to high, bringing the mixture to a boil. Once boiling, reduce the heat to low. Cover the skillet with a lid and let it simmer for 18 to 20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
- After the rice is cooked, give the mixture a good stir to combine. Evenly sprinkle the cheese on top of the mixture. Cover the skillet again, allowing the cheese to melt for a few minutes.
- Once the cheese is melted and bubbly, remove the lid and sprinkle with dry parsley for garnish. Serve hot and enjoy!
Notes
Store leftovers in the fridge for up to 4 days. Reheat in the microwave.
You can freeze this in an airtight container for up to 3 months. When ready to eat, you can thaw it in the microwave or overnight in the refrigerator.