Ingredients
1 lb ground beef (85/15 or 90/10)
1 medium yellow onion, diced
3 large bell peppers (mixed colors), chopped into 1-inch pieces
3 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
1 cup beef broth
1 cup long-grain white rice, uncooked
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and black pepper to taste
1.5 cups shredded sharp cheddar cheese
Fresh parsley for garnish
Instructions
Step 1: In a large skillet or Dutch oven, brown the ground beef over medium-high heat until no longer pink. Drain the excess fat.
Step 2: Add the diced onion and bell peppers to the skillet. Sauté for 5-6 minutes until the vegetables begin to soften.
Step 3: Stir in the minced garlic, oregano, and smoked paprika. Cook for 1 minute until fragrant.
Step 4: Add the uncooked rice, tomato sauce, diced tomatoes (with juice), beef broth, and Worcestershire sauce. Stir well to combine.
Step 5: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Step 6: Remove the lid and stir the mixture. Sprinkle the shredded cheese evenly over the top.
Step 7: Replace the lid for 2-3 minutes until the cheese is melted and bubbly. Garnish with fresh parsley before serving.
Notes
You can substitute ground turkey for a leaner option. If using brown rice, increase broth to 1.5 cups and simmer for 40-45 minutes.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
Keywords: unstuffed peppers, one pan dinner, ground beef recipes, skillet meals, easy weeknight dinner
