Stuffed Pepper Skillet

Stuffed Pepper Skillet


½ white onion, chopped

2 green peppers, chopped

2 garlic cloves, minced

2 cups beef broth

2 tablespoons of tomato paste

14 ounce can small diced tomatoes

¾ cup long-grain white rice

1 pound lean ground beef

Salt and pepper to taste

1 ½ cups Monterey Jack cheese


Brown the ground beef in a large skillet, drain the fat from the pan

Add the peppers and garlic, cook for another 3 minutes

Stir in the tomato paste, beef broth, rice and salt and pepper with the diced tomatoes, mixing well

Bring to a boil for one minute, reduce heat to simmer

Simmer covered for 18 to 20 minutes, until the rice is tender

Fluff the dish with a fork, cover with grated cheese and put the lid back on, turn off the heat

Once the cheese has melted, serve and enjoy!

Nutrition Information:


Amount per serving: CALORIES: 343 | TOTAL FAT: 14g | SATURATED FATS: 7g | TRANS FAT: 0g | CHOLESTEROL: 70mg | SODIUM: 710mg | CARBOHYDRATES: 28g | FIBER: 3g | SUGAR: 5g | PROTEIN: 26 | Vitamin A: 378 IU | Vitamin C: 38mg | Calcium: 233mg | Iron: 3mg

Frequently Asked Questions:

What can I do if my rice is not completely cooked after 20 minutes?

If the rice is not fully cooked after 20 minutes, you can add a little more broth and continue to simmer until tender. Be sure to keep the pan covered to allow the rice to steam.

How to make this dish vegetarian?

To make this dish vegetarian, you can replace the ground beef with a plant-based meat substitute or a mix of beans and lentils. Replace beef broth with vegetable broth.


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