This one-pan skillet dinner has all the flavour of stuffed peppers with far less work! This dish makes an easy weeknight dinner or reheats well for make-ahead meal-prep.
(Un)Stuffed Pepper Skillet with Beef Bone Broth
This one-pan skillet dinner has all the flavour of stuffed peppers with far less work! This dish makes an easy weeknight dinner, or reheats well for make-ahead meal-prep.
500g ground beef
1 large onion, chopped
1 cup white rice
2 bell peppers, cut into 3/4-inch square chunks.
1 can (28oz) diced tomatoes
2 Tbsp tomato paste
1 tsp salt
1/4 tsp pepper
1 tsp crushed chilli peppers
2 Tbsp hot banana peppers
1/3 cup parmesan cheese, shredded
3 cloves garlic, minced
Heat large skillet over medium-high heat. Add ground beef, onions, and garlic. Cook until beef is no longer pink.
Add bell peppers, cook for three minutes.
Add diced tomatoes, tomato paste, beef bone broth, salt, pepper, crushed chilli peppers, banana peppers, and rice. Stir well.
Bring to a boil. Once boiling, cover and reduce heat to low setting. Simmer for 20-25 minutes until the majority of liquid has absorbed and the rice is tender.
Remove from stove. Turn broiler on high. Top with parmesan cheese and place under broiler for 3-4 minutes, until cheese is melted. Serve.
Replace rice with cauliflower rice if you're looking for a low-carb option!