Unstuffed Pepper Skillet (Print Version)
# Ingredients:
→ Proteins & Produce
01 -
1 red bell pepper, chopped up small
02 -
1 green bell pepper, chopped up small
03 -
½ yellow onion, chopped finely
04 -
1½ pounds of ground beef
05 -
1 tablespoon of garlic, minced
→ Pantry Items
06 -
1 tablespoon of olive oil
07 -
1 can (15 ounces) of tomato sauce
08 -
1 teaspoon onion powder
09 -
1 teaspoon Italian seasoning
10 -
Salt and pepper (to your liking)
11 -
2 cups of quick-cooking white rice
12 -
Beef broth (go with regular; follow your rice's instructions for the right amount)
13 -
1 can (14.5 ounces) of petite diced tomatoes (make sure they're drained)
14 -
1 teaspoon garlic powder
# Instructions:
01 -
Start by heating your olive oil in a big skillet over medium-high heat. Toss in the onions and both kinds of peppers. Give them a stir to coat, and let them cook for about 5 minutes, stirring here and there. Add your ground beef and cook it until it's all browned (no pink left). Mix in the garlic and cook for another 30 seconds or so. Pour off any grease when you're done.
02 -
Sprinkle in the onion powder, garlic powder, Italian seasoning, salt, and pepper. Stir it all up so every bite has flavor.
03 -
Dump in the diced tomatoes (don't forget to drain them), tomato sauce, rice, and beef broth. Use as much broth as your rice calls for. Bring it to a boil, then turn the heat way down. Pop a lid on the skillet and let it cook gently until the rice is soft and soaks up all that tasty broth.
# Notes:
01 -
Stick to standard beef broth for more flavor—you might still want to add some salt at the end.
02 -
Follow the rice package carefully to get the ratio of liquid and rice just right for the best texture.