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Stuffed Pepper Skillet



½ white onion, chopped

2 inexperienced bell peppers, chopped

2 cloves garlic, minced

2 cups beef broth

2 tbsp tomato paste

14 ounce can of petite diced tomatoes

¾ cup white lengthy grain rice

1 pound lean floor beef

Salt and pepper to style

1 ½ cup Monterey Jack cheese


Brown the bottom beef in a big skillet, drain the grease from the pan

Add within the peppers and the garlic, cook dinner for an extra 3 minutes

Stir within the tomato paste, beef broth, rice and salt and pepper with the diced tomatoes, stir effectively

Convey to a boil for one minute, scale back warmth to a simmer

Simmer, lined for 18 to twenty minutes, till the rice is tender

Fluff the dish with a fork, prime with the shredded cheese and return the duvet, flip off the warmth

As soon as the cheese has melted, serve and luxuriate in!

Diet Data:


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

Ceaselessly Requested Questions:

What can I do if my rice isn’t totally cooked after 20 minutes?

If the rice isn’t totally cooked after 20 minutes, you’ll be able to add a bit extra broth and proceed to simmer it till it’s tender. Be sure to maintain the skillet lined to permit the rice to steam.

How can I make this dish vegetarian?

To make this dish vegetarian, you’ll be able to exchange the bottom beef with a plant-based meat substitute or a combination of beans and lentils. Exchange the meat broth with vegetable broth.