Unstuffed Pepper Skillet
This unstuffed pepper skillet is everything you love about stuffed peppers all in a satisfying one pan meal. This skillet is loaded with ground beef, rice, corn, black beans, your favorite Mexican flavors and of course, you can't forget the cheese!
Servings: 4 people
Ingredients
- 1 lb lean ground beef 85% lean or leaner
- 2 red bell peppers deseeded and diced
- 2 green bell peppers deseeded and diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 cup long grain rice
- 1 15oz can fire roasted diced tomatoes with liquid
- 1 taco seasoning packet 1 oz packet
- 2 cups chicken or beef broth
- 3/4 cup black beans
- 3/4 cup corn
- 1 cup shredded Mexican cheese
- chopped fresh cilantro for garnish
Instructions
- Heat a large sauté pan over medium heat. Add ground beef and cook, while crumbling meat with a wooden spoon, until browned, about 5 minutes. Use a slotted spoon to remove the ground beef from the pan. Remove excess fat from the pan until you have around 1 tablespoon remaining.
- Add bell peppers and onion and sauté until tender, about 8 minutes. Add garlic and sauté one more minute.
- Next, add the ground beef back to the pan along with rice, fire roasted diced tomatoes, taco seasoning, chicken broth, black beans and corn. Stir so everything is well combined and bring mixture to a simmer. Once simmering, cook for 15 minutes, being sure to stir with a wooden spoon every 1-2 minutes, until the rice is cooked through.
- Turn off the burner, top the skillet with shredded cheese and cover the pan with the lid. Allow everything to sit for 3-4 minutes, or until the cheese has melted. Garnish unstuffed pepper skillet with chopped cilantro.