Unstuffed Pepper Skillet
This unstuffed pepper skillet is a recipe that my family absolutely loves! Made with delicious ground beef, taco seasonings, bell peppers, fragrant jasmine rice, and cheese. This is one of our favorite easy weeknight dinners.
Servings 6
Ingredients
- 1 lb ground beef
- 3 bell peppers
- ½ cup diced yellow onion
- 1 cup jasmine rice
- 1.5 cups beef broth
- 1 can rotel tomatoes with green chilies
- 1 tablespoon minced garlic
- 2 tablespoon Worcestershire sauce
- Salt & pepper to taste
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 oz Colby jack cheese
Instructions
- dice all bell peppers & onion.
- In a medium heat dutch oven or pot, add bell peppers & onions and cook until vegetables have softened.
- Add ½ your seasoning mixture, then add your ground beef.
- Cook ground beef thoroughly then add 1 tablespoon minced garlic.
- Stir together, then add tomato paste, Worcestershire sauce, and remaining seasonings.
- Add 1 cup dry jasmine rice.
- Add in 1 can rotel tomatoes, beef broth and stir together.
- Cover dutch oven with a lid and turn head down to low and let it simmer for 20-25 minutes or until the rice is fully cooked.
- Remove the lid, and add in half of the shredded Colby jack cheese. (I prefer to use freshly grated cheese because it melts better, but preshredded works well too)
- Top the mixture with the remaining cheese and let it melt for a couple minutes. Turn off the heat on the stove.
- Serve and enjoy!
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