One Pot Unstuffed Pepper Skillet
Serves 1
Directions
- 1Chop green bell peppers and add them to a bowl.
- 2Chop jalapenos, remove seeds, and add them to a bowl.
- 3Chop onions and add them to the bowl.
- 4Chop garlic.
- 5Measure and rinse two cups of rice.
- 6Heat a pot over medium-high heat.
- 7Add 2 pounds of ground beef to the hot pot and spread it across the bottom; do not touch it until a crust develops.
- 8Flip the browned meat and chop it up.
- 9Drain excess fat from the ground beef using a paper towel.
- 10Add the chopped peppers and onions to the pot and cook for 4-5 minutes.
- 11Add the chopped garlic and cook until fragrant (about 5 seconds).
- 12Add 3 tablespoons of tomato paste and allow it to cook out its bitterness.
- 13Season with nature seasoning, smoked paprika, Italian seasoning, and 1/4 teaspoon of everything Italian seasoning.
- 14Mix all ingredients in the pot together.
- 15Add one undrained can of fire roasted tomatoes.
- 16Add the two cups of rinsed rice.
- 17Add four cups of beef broth and mix everything thoroughly.
- 18Bring the mixture to a gentle boil.
- 19Place the lid on the pot, reduce heat to low, and cook for 18-20 minutes until the rice is fluffy.
- 20Once the timer goes off, cut the heat and let the rice steam for 5-10 minutes.
- 21Top with freshly shredded cheese.
- 22Put the lid back on until the cheese completely melts.
- 23Chop fresh parsley for garnish.
- 24Garnish with fresh parsley and serve.
Ingredients
- Green bell pepper, chopped
- Jalapenos, chopped
- Onion, chopped
- Garlic, chopped
- 2 cups Rice
- 2 pounds Ground beef
- 3 tablespoons Tomato paste
- Nature seasoning
- Smoked paprika
- Italian seasoning
- 0.25 teaspoon Everything Italian seasoning
- 1 can Fire roasted tomatoes
- 4 cups Beef broth
- Freshly shredded cheese
- Fresh parsley, chopped
Equipment
BowlPotLidPaper towel
Tips
- For more flavor, allow the ground beef to develop a nice crust at the bottom of the pot before breaking it up.
- Drain excess fat from the ground beef using a paper towel.
- Cook tomato paste until its bitterness cooks out.
- Do not drain the fire roasted tomatoes.
- Allow the rice to steam for 5-10 minutes after cooking for a fluffier texture.
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