Stuffed Pepper Skillet

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This stuffed pepper skillet recipe reimagines the classic dish of bell peppers stuffed with tomatoey beef and rice as a hearty and satisfying skillet dinner that's packed with flavor and easy to make.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
  • 1 can (14-1/2 ounces) beef broth
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 2 cups instant brown rice
  • 1 medium sweet red pepper, sliced
  • 1 medium green pepper, sliced
  • 1 cup shredded colby-monterey jack cheese

Directions

  1. In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6-8 minutes, breaking into crumbles; drain.
  2. Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8-10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
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