Cheesy Unstuffed Pepper Skillet
- 1 pound ground beef, lean
- 1/4 cup onion, diced
- 3 cloves garlic, minced
- 1 cup green bell pepper, diced
- 14.5 ounce can fire roasted tomatoes, diced
- 3/4 cups long grain white rice, uncooked
- 2 cups beef broth
- 2 Tbsp tomato paste
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups cheddar colby blend cheese, shredded
- fresh parsley for garnish
Brown ground beef with onion until beef is fully cooked and crumbled. Drain any excess fat on paper towels. Place back in skillet.
Add in green pepper and garlic. Saute 1 minute.
Add in tomatoes, rice, beef broth, basil, oregano, salt & pepper and stir until combined. Bring to a boil, cover with lid. Turn heat down to a simmer over medium heat. Cook until rice is done, about 20 minutes.
Turn heat down to low. Remove lid and fluff rice with a fork. Top with shredded cheese. Cover with lid and let cheese melt. Garnish with fresh chopped parsley if desired.
Calories: 368kcal | Carbohydrates: 26g | Protein: 26g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 867mg | Potassium: 453mg | Fiber: 2g | Sugar: 3g | Vitamin A: 730IU | Vitamin C: 23mg | Calcium: 256mg | Iron: 3mg