Ground Beef Stuffed Pepper Skillet
This super easy Ground Beef Stuffed Pepper Skillet is made in just one pan in less than 30 minutes All the flavors you love of a stuffed pepper without all the hassle
This super easy Ground Beef Stuffed Pepper Skillet is made in just one pan in less than 30 minutes All the flavors you love of a stuffed pepper without all the hassle
- 3 cloves garlic minced
- 1/2 tsp salt
- 1 tsp italian seasoning
- 1/4 tsp black pepper
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 lb. ground beef
- 1/2 onion diced
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 14.5 oz can fire roasted diced tomatoes
- 3/4 cups uncooked long grain white rice (i use jasmine)
- 1 1/2 cups shredded colby-jack cheese
- 1 tbsp fresh parsley for garnish
- Carbohydrate 20.9714320782047 g
- Cholesterol 308.4428116 mg
- Fat 69.1021334169861 g
- Fiber 4.09502085083796 g
- Protein 90.8596153341288 g
- Saturated Fat 27.0360325910627 g
- Serving Size 1 1 recipe (1284g)
- Sodium 1121.83963150116 mg
- Sugar 16.8764112273667 g
- Trans Fat 9.89769797554832 g
- Calories 1083 calories
Step-by-step
- Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked, crumbled and no longer pink. Drain and discard any fat.
- Place the skillet back on the heat and add in the bell peppers, diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt and pepper. Stir to combine and bring mixture to a boil.
- Reduce heat to a simmer, cover and let cook for about 18 minutes, until rice is cooked through.
- Fluff the rice with a fork and top with the shredded cheese. Cover again and let cheese melt over low heat.
- Garnish with fresh parsley and enjoy!
Can tanned fire-roasted tomatoes truly replicate the deep caramelization achieved by charring whole peppers over an open flame? Deconstruct this single-skillet preparation and the distinction centers on moisture management and acid levels. Fresh bell peppers contain roughly ninety-two percent water, meaning diced red and green specimens release significant liquid into the pan during the initial simmer, whereas fire-roasted canned tomatoes introduce concentrated glutamates and a distinct smoky char from the roasting process that raw produce cannot match without prior oven treatment. Ground beef must reach an internal temperature of 160 degrees Fahrenheit while browning over medium heat, and draining excess rendered fat prevents the simmering beef broth from becoming greasy before the long-grain white rice absorbs the liquid. Simmering the mixture covered for 18 minutes allows the starch grains to gelatinize evenly without scorching at the bottom of the skillet. Cheese distribution relies on residual heat trapped under a tight-fitting lid, allowing shredded colby-jack to melt smoothly without separating into an oily layer. Historically, traditional stuffed peppers emerged as a frugal Eastern European method for stretching minced meat with grains inside hollowed vegetable vessels, but translating those components into a skillet format eliminates the structural requirement of holding a shape. Adjusting the ratio of fresh aromatics to preserved tomato products alters the final viscosity of the sauce, requiring precise control over evaporation during the final uncovered resting phase.
