Unstuffed Pepper Skillet

25 mins
Serves 1
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Directions

  1. 1Chop the green bell peppers as desired.
  2. 2Chop the green bell peppers as desired.
  3. 3Chop the green bell peppers as desired.
  4. 4Chop the jalapenos, removing the tops and digging out the insides, then roughly chop them.
  5. 5Chop the jalapenos, removing the tops and digging out the insides, then roughly chop them.
  6. 6Chop the jalapenos, removing the tops and digging out the insides, then roughly chop them.
  7. 7Place all chopped vegetables in a bowl.
  8. 8Place all chopped vegetables in a bowl.
  9. 9Place all chopped vegetables in a bowl.
  10. 10Chop the onion and add it to the bowl.
  11. 11Chop the onion and add it to the bowl.
  12. 12Chop the onion and add it to the bowl.
  13. 13Smash garlic cloves to release the flavor, removing the ends.
  14. 14Smash garlic cloves to release the flavor, removing the ends.
  15. 15Smash garlic cloves to release the flavor, removing the ends.
  16. 16Measure about two cups of rice and rinse it until the water runs clear.
  17. 17Measure about two cups of rice and rinse it until the water runs clear.
  18. 18Measure about two cups of rice and rinse it until the water runs clear.
  19. 19Place the skillet on medium-high heat.
  20. 20Place the skillet on medium-high heat.
  21. 21Place the skillet on medium-high heat.
  22. 22Add two pounds of ground beef to the hot skillet, spreading it across the bottom.
  23. 23Add two pounds of ground beef to the hot skillet, spreading it across the bottom.
  24. 24Add two pounds of ground beef to the hot skillet, spreading it across the bottom.
  25. 25Allow the beef to brown and develop a crust on the bottom without touching it initially.
  26. 26Allow the beef to brown and develop a crust on the bottom without touching it initially.
  27. 27Allow the beef to brown and develop a crust on the bottom without touching it initially.
  28. 28Once the beef starts to brown, break it up and cook thoroughly.
  29. 29Once the beef starts to brown, break it up and cook thoroughly.
  30. 30Once the beef starts to brown, break it up and cook thoroughly.
  31. 31Drain excess fat from the cooked ground beef using a paper towel.
  32. 32Drain excess fat from the cooked ground beef using a paper towel.
  33. 33Drain excess fat from the cooked ground beef using a paper towel.
  34. 34Add the chopped peppers and onions to the ground beef and cook for four to five minutes.
  35. 35Add the chopped peppers and onions to the ground beef and cook for four to five minutes.
  36. 36Add the chopped peppers and onions to the ground beef and cook for four to five minutes.
  37. 37Add the smashed garlic to the skillet and cook until fragrant.
  38. 38Add the smashed garlic to the skillet and cook until fragrant.
  39. 39Add the smashed garlic to the skillet and cook until fragrant.
  40. 40Stir in about three tablespoons of tomato paste and cook it out to remove bitterness.
  41. 41Stir in about three tablespoons of tomato paste and cook it out to remove bitterness.
  42. 42Stir in about three tablespoons of tomato paste and cook it out to remove bitterness.
  43. 43Season with Nature's seasoning, smoked paprika, and about a quarter teaspoon of Italian seasoning.
  44. 44Season with Nature's seasoning, smoked paprika, and about a quarter teaspoon of Italian seasoning.
  45. 45Season with Nature's seasoning, smoked paprika, and about a quarter teaspoon of Italian seasoning.
  46. 46Add one can of fire-roasted diced tomatoes to the skillet.
  47. 47Add one can of fire-roasted diced tomatoes to the skillet.
  48. 48Add one can of fire-roasted diced tomatoes to the skillet.
  49. 49Add the two cups of rinsed rice to the mixture and stir.
  50. 50Add the two cups of rinsed rice to the mixture and stir.
  51. 51Add the two cups of rinsed rice to the mixture and stir.
  52. 52Pour in four cups of beef broth and ensure everything is well mixed.
  53. 53Pour in four cups of beef broth and ensure everything is well mixed.
  54. 54Pour in four cups of beef broth and ensure everything is well mixed.
  55. 55Bring the mixture to a gentle boil.
  56. 56Bring the mixture to a gentle boil.
  57. 57Bring the mixture to a gentle boil.
  58. 58Once boiling, place a lid on the skillet, reduce heat to low, and cook for 18 to 20 minutes until the rice is fluffy.
  59. 59Once boiling, place a lid on the skillet, reduce heat to low, and cook for 18 to 20 minutes until the rice is fluffy.
  60. 60Once boiling, place a lid on the skillet, reduce heat to low, and cook for 18 to 20 minutes until the rice is fluffy.
  61. 61After the timer goes off, turn off the heat and let the rice steam for 5 to 10 minutes with the lid on.
  62. 62After the timer goes off, turn off the heat and let the rice steam for 5 to 10 minutes with the lid on.
  63. 63After the timer goes off, turn off the heat and let the rice steam for 5 to 10 minutes with the lid on.
  64. 64Remove the lid and top the skillet with a large amount of shredded cheese.
  65. 65Remove the lid and top the skillet with a large amount of shredded cheese.
  66. 66Remove the lid and top the skillet with a large amount of shredded cheese.
  67. 67Replace the lid and let the cheese melt completely.
  68. 68Replace the lid and let the cheese melt completely.
  69. 69Replace the lid and let the cheese melt completely.
  70. 70Chop some fresh basil for garnish.
  71. 71Chop some fresh basil for garnish.
  72. 72Chop some fresh basil for garnish.
  73. 73Once the cheese is melted, garnish with fresh basil and serve.
  74. 74Once the cheese is melted, garnish with fresh basil and serve.
  75. 75Once the cheese is melted, garnish with fresh basil and serve.

Ingredients

  • Green bell peppers, chopped
  • Green bell peppers, chopped
  • Green bell peppers, chopped
  • Jalapenos, deseeded and roughly chopped
  • Jalapenos, deseeded and roughly chopped
  • Jalapenos, deseeded and roughly chopped
  • Onion, chopped
  • Onion, chopped
  • Onion, chopped
  • Garlic, ends removed and smashed
  • Garlic, ends removed and smashed
  • Garlic, ends removed and smashed
  • 2 cups Rice
  • 2 cups Rice
  • 2 cups Rice
  • 2 pounds Ground beef
  • 2 pounds Ground beef
  • 2 pounds Ground beef
  • 3 tablespoons Tomato paste
  • 3 tablespoons Tomato paste
  • 3 tablespoons Tomato paste
  • Nature's seasoning
  • Nature's seasoning
  • Nature's seasoning
  • Smoked paprika
  • Smoked paprika
  • Smoked paprika
  • 0.25 teaspoon Italian seasoning
  • 0.25 teaspoon Italian seasoning
  • 0.25 teaspoon Italian seasoning
  • 1 can Fire-roasted diced tomatoes
  • 1 can Fire-roasted diced tomatoes
  • 1 can Fire-roasted diced tomatoes
  • 4 cups Beef broth
  • 4 cups Beef broth
  • 4 cups Beef broth
  • 1 gallon Shredded cheese
  • 1 gallon Shredded cheese
  • 1 gallon Shredded cheese
  • Fresh basil, for garnish
  • Fresh basil, for garnish
  • 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.