Description
A flavor-packed unstuffed pepper skillet featuring ground beef, vibrant peppers, and zesty tomatoes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1½ pounds ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ yellow onion, diced
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 14.5 oz can petite diced tomatoes, drained
- 15 oz can tomato sauce
- 2 cups instant white rice
- Beef broth (salted), as needed for cooking rice
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the diced green and red bell peppers along with the diced onion. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent.
- Push the veggies to one side, creating room to add ground beef. Brown the beef, breaking it up as it cooks—ensure that no pink remains before moving on.
- Season the mixture with onion powder, garlic powder, Italian seasoning, salt, and black pepper. Stir well, evenly coating the beef and veggies with the spices.
- Incorporate the drained diced tomatoes and tomato sauce, followed by instant rice. Pour in the beef broth according to the rice package instructions (about 2 cups for every cup of rice). Stir everything together.
- Bring the skillet to a gentle boil, then lower the heat and cover. Let it simmer for 5-10 minutes, or until the rice is tender and absorbent. Fluff with a fork before serving.
Notes
Customize the dish by adjusting spice levels or substituting ingredients to suit personal preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg