Stuffed Pepper Skillet
This Stuffed Pepper Skillet is filled with ground beef, rice, and bell peppers in a flavorful tomato sauce. Best of all, it's finished with cheese, melting through the skillet and adding the perfect richness to it all.
Servings: 6 -8 servings
- 1 pound ground beef
- 1 small onion diced
- 3 cloves garlic
- 1 large green pepper diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon oregano
- 14 ounces diced tomatoes, undrained
- 2 cups beef broth
- 8 ounces tomato sauce
- 1 tablespoon soy sauce
- 1 cup uncooked white rice
- 1 1/2 cups shredded Cheddar cheese
In a large pot or deep, straight sided skillet with a tight fitting lid, brown the beef and onion over medium heat. Drain the grease and add bell peppers, salt, pepper, and oregano. Cook just until the peppers start to soften. Add garlic and saute just until brown, about 30 seconds.
Add rice, tomatoes, broth, tomato sauce, and soy sauce. Bring to a boil over medium heat. Reduce heat to low, cover and simmer for 25 minutes or until rice is cooked through. If there is still liquid in the skillet, remove the lid and simmer until it is gone.
Sprinkle with cheese and cover with lid just until the cheese is melted.
Serving: 1serving | Calories: 362kcal | Carbohydrates: 27g | Protein: 24g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 974mg | Fiber: 2g | Sugar: 4g