Description
This Stuffed Pepper Skillet transforms the classic stuffed pepper dish into a quick and easy one-pan dinner. Ground sirloin, bell peppers, and jasmine rice are cooked together with savory seasonings and topped with melted Colby Jack cheese for a satisfying meal ready in just 35 minutes.
Ingredients
Meat and Aromatics
- 1 Tbsp. olive oil
- 2 lbs. 90% lean ground sirloin
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
Vegetables and Seasonings
- 2 Tbsp. tomato paste
- 1 medium green bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium red bell pepper, chopped
- 2 tsp. Italian seasoning
- 1 1/2 tsp. kosher salt
- 1/2 tsp. crushed red pepper flakes
Liquids and Grains
- 2 cups unsalted beef broth
- 1 cup uncooked jasmine rice
- 1 (14.5-oz.) can fire-roasted diced tomatoes
Cheese
- 6 oz. Colby Jack cheese, shredded (1 1/2 cups)
Instructions
- Brown the beef mixture: Heat the olive oil in a deep 10-inch sauté pan or large cast-iron skillet over medium-high heat. Add the ground sirloin, minced garlic, and finely chopped onion. Cook, stirring occasionally to crumble the beef until it is browned and the onions are softened, about 6 to 8 minutes.
- Add and cook tomato paste: Stir in the tomato paste and cook, stirring frequently, until it darkens slightly and develops deeper flavor, about 2 to 3 minutes.
- Cook the bell peppers: Add the chopped green, yellow, and red bell peppers to the pan. Cook, stirring occasionally, until the peppers start to soften but remain slightly crisp, about 2 to 3 minutes.
- Add liquids, seasonings, and rice: Stir in the unsalted beef broth, Italian seasoning, kosher salt, crushed red pepper flakes, uncooked jasmine rice, and fire-roasted diced tomatoes. Mix everything together evenly.
- Simmer the mixture: Bring the mixture to a boil, then cover the pan and reduce heat to medium-low. Cook, stirring once or twice, until most of the liquid is absorbed and the rice becomes tender, typically 15 to 18 minutes.
- Add cheese and melt: Stir the rice mixture gently and smooth the surface with a spatula. Evenly sprinkle the shredded Colby Jack cheese on top. Cover the pan and cook on low heat until the cheese melts, approximately 2 to 3 minutes. Serve warm.
Notes
- Use a deep sauté pan or cast-iron skillet with a lid for best results.
- Do not lift the lid too often while the rice cooks to ensure even steaming.
- Adjust crushed red pepper flakes according to preferred spice level.
- For a lower fat option, substitute ground sirloin with ground turkey or chicken.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
