Stuffed Pepper Skillet

This dish is an absolute favorite of my husband. If it were up to him, he’d devour it daily. It’s a delightful combination of flavors reminiscent of classic stuffed peppers, but without the laborious preparation. And the best part? It’s all cooked up in a single skillet!

Ingredients:

• ½ white onion, chopped
• 2 green bell peppers, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 14-ounce can of petite diced tomatoes
• ¾ cup white long grain rice
• 1 pound lean ground beef
• Salt and pepper, to taste
• 1 ½ cups Monterey Jack cheese

Instructions:

1. In a large skillet, brown the ground beef over medium heat. Drain the grease from the pan.
2. Add the chopped peppers and minced garlic to the skillet. Cook for an additional 3 minutes.
3. Stir in the tomato paste, beef broth, rice, salt, and pepper. Add the diced tomatoes and mix well.
4. Bring the mixture to a boil for one minute, then reduce the heat to a simmer.
5. Cover the skillet and let it simmer for 18 to 20 minutes, or until the rice is tender.
6. Fluff the dish with a fork, then sprinkle the shredded cheese on top. Cover the skillet again and turn off the heat.
7. Allow the cheese to melt for a few minutes.
8. Serve and enjoy!