Stuffed Pepper Skillet
This is one of the hubby’s favorite meals. He would eat this every day if I would make it for him. All the flavors of your traditional stuffed peppers... Total Time: PT30M
Prep time:
Cook time:
Serving size: 8
Calories per serving: 278
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 278
1/2 white onion, chopped
2 chopped green bell peppers
2 cloves garlic, minced
2 cups beef broth
2 tablespoons tomato paste
1 (14-ounce) can diced tomatoes
3/4 cup white long grain rice
1 pound lean ground beef
salt to taste
pepper to taste
1 1/2 cups shredded Monterey Jack cheese
Directions:
FIRST STEP:
Brown the ground beef in a large skillet, drain the grease from the pan. Add in the peppers and the garlic, cook for an additional 3 minutes.
SECOND STEP:
Stir in the tomato paste, beef broth, rice and salt and pepper with the diced tomatoes, stir well. Bring to a boil for one minute, reduce heat to a simmer.
THIRD STEP:
Simmer, covered for 18 to 20 minutes, until the rice is tender. Fluff the dish with a fork, top with the shredded cheese and return the cover, turn off the heat.
FOURTH STEP:Once the cheese has melted, serve and enjoy!
Source: happyhomeschoolnest.com
Brown the ground beef in a large skillet, drain the grease from the pan. Add in the peppers and the garlic, cook for an additional 3 minutes.
SECOND STEP:
Stir in the tomato paste, beef broth, rice and salt and pepper with the diced tomatoes, stir well. Bring to a boil for one minute, reduce heat to a simmer.
THIRD STEP:
Simmer, covered for 18 to 20 minutes, until the rice is tender. Fluff the dish with a fork, top with the shredded cheese and return the cover, turn off the heat.
FOURTH STEP:Once the cheese has melted, serve and enjoy!
Source: happyhomeschoolnest.com