Unstuffed Pepper Skillet

• servings: Servings: 6 | Calories:
• total time: 1 hour 53 minutes

Ingredients

1 lb ground beef

1 tbsp olive oil

1 small onion, diced

2 bell peppers, diced (use 1)

3 cloves garlic, minced

1 cup uncooked white rice

1 can diced tomatoes, 14.5 oz

1 can tomato sauce, 15 oz

2 cups beef broth

1 tsp Italian seasoning (skip this Amy)

1/2 tsp paprika

Salt and black pepper, to taste

1 cup shredded cheddar cheese, optional

2 tbsp chopped parsley (skip)

Added 1 packet beefy onion soup

Added 4 tablespoons sugar

Directions

Heat olive oil in a large skillet over medium heat.

Add ground beef and cook for 6 to 8 minutes until browned. Drain excess grease if needed.

Add onion and bell peppers. Cook for 4 to 5 minutes until softened.

Stir in garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 1 minute.

Add rice, diced tomatoes, tomato sauce, and beef broth. Stir well.

Bring to a simmer, then cover and cook for 18 to 20 minutes, stirring occasionally, until the rice is tender.

Sprinkle cheddar cheese over the top if using. Cover for 2 minutes until melted.

Garnish with parsley and serve warm. Store leftovers covered in the fridge for up to 3 days.

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes