Stuffed Pepper Skillet

Ingredients

• 1 tablespoon olive oil
• 1 lb 90% lean ground beef
• 1 cup diced sweet yellow onion
• 1 teaspoon minced garlic
• 2 tablespoons tomato paste
• 1 cup diced red bell pepper
• ½ cup diced green bell pepper
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup long-grain white rice (such as jasmine)
• 2½ cups low-sodium beef broth
• 2 teaspoons Worcestershire sauce
• 3 tablespoons chopped fresh parsley, divided
• 2 teaspoons Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup shredded pepper Jack cheese
• ½ cup shredded sharp cheddar cheese

Method

1. 01

   Brown the beef: Heat oil in a deep 12-inch skillet over medium. Cook ground beef with onion and garlic, breaking it up, until browned. Drain grease and return the skillet to the heat. Stir in tomato paste until it coats the meat.

2. 02

   Simmer with rice: Add both bell peppers, diced tomatoes, rice, broth, Worcestershire, 2 tablespoons parsley, Italian seasoning, smoked paprika, salt, and pepper. Bring to a boil, then cover and simmer 15–18 minutes until the rice is tender.

3. 03

   Melt the cheese: Fluff the rice mixture. Scatter pepper Jack and cheddar over the top, cover, and cook on low until melted. Finish with the remaining parsley and serve.