Unstuffed Pepper Skillet
Directions
- 1Chop the green bell peppers as desired.
- 2Chop the jalapenos, removing the tops and digging out the insides, then roughly chop them.
- 3Place all chopped vegetables in a bowl.
- 4Chop the onion and add it to the bowl.
- 5Smash garlic cloves to release the flavor, removing the ends.
- 6Measure about two cups of rice and rinse it until the water runs clear.
- 7Place the skillet on medium-high heat.
- 8Add two pounds of ground beef to the hot skillet, spreading it across the bottom.
- 9Allow the beef to brown and develop a crust on the bottom without touching it initially.
- 10Once the beef starts to brown, break it up and cook thoroughly.
- 11Drain excess fat from the cooked ground beef using a paper towel.
- 12Add the chopped peppers and onions to the ground beef and cook for four to five minutes.
- 13Add the smashed garlic to the skillet and cook until fragrant.
- 14Stir in about three tablespoons of tomato paste and cook it out to remove bitterness.
- 15Season with Nature's seasoning, smoked paprika, and about a quarter teaspoon of Italian seasoning.
- 16Add one can of fire-roasted diced tomatoes to the skillet.
- 17Add the two cups of rinsed rice to the mixture and stir.
- 18Pour in four cups of beef broth and ensure everything is well mixed.
- 19Bring the mixture to a gentle boil.
- 20Once boiling, place a lid on the skillet, reduce heat to low, and cook for 18 to 20 minutes until the rice is fluffy.
- 21After the timer goes off, turn off the heat and let the rice steam for 5 to 10 minutes with the lid on.
- 22Remove the lid and top the skillet with a large amount of shredded cheese.
- 23Replace the lid and let the cheese melt completely.
- 24Chop some fresh basil for garnish.
- 25Once the cheese is melted, garnish with fresh basil and serve.
Ingredients
- Green bell peppers, chopped
- Jalapenos, deseeded and roughly chopped
- Onion, chopped
- Garlic, ends removed and smashed
- 2 cups Rice
- 2 pounds Ground beef
- 3 tablespoons Tomato paste
- Nature's seasoning
- Smoked paprika
- 0.25 teaspoon Italian seasoning
- 1 can Fire-roasted diced tomatoes
- 4 cups Beef broth
- 1 gallon Shredded cheese
- Fresh basil, for garnish
Equipment
SkilletBowlPaper towel
Tips
- Allow the ground beef to develop a nice crust on the bottom before breaking it up.
- Drain excess fat from the ground beef using a paper towel or aluminum foil trick.
- Allow tomato paste to cook out its bitterness before mixing with other ingredients.
- Let the cooked rice steam for 5-10 minutes after turning off the heat for fluffier results.
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