Unstuffed Pepper Skillet

• total time: 26 minutes

Ingredients

1 lb lean ground beef

2 Tbsp extra virgin olive oil

½ yellow onion, diced

3 bell peppers, any color, diced

3 cloves garlic, minced

1 Tbsp fresh oregano, chopped (or 1 teaspoon dried oregano or Italian seasoning)

1½ tsp chili powder

1 tsp ground cumin

1 tsp paprika

1 tsp salt, more to taste

¼ tsp black pepper

1 Tbsp tomato paste

½ c long grain white rice, uncooked

1 c beef broth

1 (15 oz) can fire-roasted diced tomatoes

½ c shredded cheddar cheese

½-1 tsp red pepper flakes (optional if you like a little spice!)

Directions

Heat a large skillet on medium-high heat. Add olive oil until heated. Add onion and bell peppers. Sauté until soft, ab 3-4 minutes.

Add garlic and oregano until fragrant, ab 30 seconds and then add the ground beef and seasonings. Break apart the beef. Cook until the beef is no longer pink and almost cooked through, about 5-7 minutes. Then stir in the tomato paste.

Add the can of diced tomatoes (no need to drain), uncooked rice, and beef broth. Bring everything to a boil. Reduce to low heat, cover, and simmer for 15-18 min until the rice is cooked. Turn off the heat, stir, and add extra broth if needed. Add the cheddar cheese to the top of the skillet (optional).