One-Pot Pepper Skillet (Print Version)
# Ingredients:
→ Key Ingredients
01 -
1 pound of 90% lean ground beef
02 -
2 tablespoons of extra virgin olive oil
03 -
Half a yellow onion, chopped small
04 -
3 diced bell peppers of any color
05 -
3 garlic cloves, finely chopped
06 -
1 tablespoon of fresh oregano, chopped up (or 1 teaspoon of dried oregano or Italian mix)
07 -
1 and a half teaspoons of chili powder
08 -
1 teaspoon of ground cumin
09 -
1 teaspoon of paprika
10 -
1 teaspoon salt
11 -
A quarter teaspoon of black pepper
12 -
1 tablespoon tomato paste
13 -
Half a cup of uncooked white rice (long grain)
14 -
1 cup of beef broth
15 -
One 15-ounce can of fire-roasted diced tomatoes, don’t drain
16 -
Half a cup of shredded cheddar cheese
→ Extras
17 -
Half to 1 teaspoon of red chili flakes
# Instructions:
01 -
Warm up a big skillet over medium heat and add the olive oil. Toss in the onions and diced bell peppers. Stir and let cook for around three to four minutes until they soften up.
02 -
Throw in the minced garlic and chopped oregano, letting them release their aroma for about 30 seconds. Toss in the ground beef with the spices. Use a spoon or masher to break it up while cooking for about five to seven minutes until it’s mostly browned. Mix in the tomato paste.
03 -
Pour in the diced tomatoes (including the liquid), beef broth, and uncooked rice. Bring it all to a boil. Drop the heat to low, cover it, and let it gently simmer for 15 to 18 minutes until the rice is tender. Turn off the burner and stir everything. Add a splash of extra broth if needed. Sprinkle the cheddar cheese on top to finish.
# Notes:
01 -
If using quick-cooking rice, simmer for 10-15 minutes and toss in the rice in the last 1-2 minutes.
02 -
Cut bell peppers smaller to speed up their cooking process.
03 -
If bits of beef stick to the pan, drop the heat to medium to avoid burning.
04 -
Keep leftovers inside a sealed box in your fridge for 3-4 days.
05 -
Freeze any cooled leftovers in a freezer-friendly container. They’ll stay good for about 2 months—thaw in the fridge overnight before reheating.