Unstuffed Peppers Pan (Print Version)
# Ingredients:
→ Veggies and Protein
01 -
1 red bell pepper, chopped
02 -
1 green bell pepper, chopped
03 -
1 pound of ground beef, lean
04 -
3 minced garlic cloves
05 -
½ cup diced onions
→ Seasoning and Base
06 -
1½ cups of instant rice
07 -
¼ teaspoon black pepper
08 -
½ teaspoon salt
09 -
1 teaspoon of chili powder
10 -
½ teaspoon of paprika
11 -
1 (16-ounce) can of tomato sauce
→ Extras
12 -
Cilantro, diced, for finishing
13 -
2 cups of grated cheddar cheese
# Instructions:
01 -
Set your skillet over medium-high heat. Toss in the beef, onion, garlic, and both types of bell peppers. Let it cook, stirring occasionally, until the meat browns and the veggies soften.
02 -
Mix in the rice, tomato sauce, and all the seasonings (salt, pepper, paprika, chili powder). Bring it to a boil, then lower the heat and cover it up. Let it cook for about 5 to 7 minutes until the rice is soft.
03 -
Stir in the cheese until it melts completely. Toss cilantro on top if you'd like before serving.
# Notes:
01 -
A simpler way to enjoy stuffed peppers
02 -
Stores well and reheats easily