This ground beef stuffed pepper pan is filled with all the flavors of traditional stuffed peppers, but it’s made in one pan in less than 30 minutes!
I figured it was time to share another pan lunch with you since it’s back to school and all. There’s nothing better than a quick and easy recipe that only messes up one skillet. Fewer dishes to win!
Pepper pan stuffed with ground beef
Start with a pound of hamburger and brown it in a frying pan with onion and garlic.
Drain the fat and then add some raw rice, diced tomatoes, diced peppers and lots of spices.
Add some beef stock and bring the mixture to the boil.
For this recipe, I used fire roasted diced tomatoes, which I think brought out some nice flavors. If you don’t have any on hand, you can certainly use regular diced tomatoes.
1 lb. ground beef
1/2 onion, diced
3 cloves garlic, minced
1/2 cup green bell pepper
1/2 cup red bell pepper
14.5 oz diced tomatoes
3/4 cups white rice, I use Jasmine
2 cups beef broth
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups cheese
1 tbsp parsley
Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked, crumbled, and no longer pink. Drain and discard any fat. Place the skillet back on the heat and add in the bell peppers, diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt and pepper. Stir to combine and bring mixture to a boil.
Reduce heat to a simmer, cover and let cook for about 18 minutes, until rice is cooked through.
Fluff the rice with a fork and top with the shredded cheese. Cover again and let cheese melt over low heat. Garnish with fresh parsley and enjoy!