I swear to you my husband and the kids could eat this dish every single day! It’s funny because believe it or not we are not fans of stuffed bell peppers! We don’t like the ratio of bell pepper to the stuffing inside, you just can’t stuff it full enough to get an amazing bite every time. Sometimes when you think you don’t like something all you have to do is smash the dish apart and put the elements you love back together in a different way.
I see our mastiff Stormy photo bombed my ingredients pic! One of the things that I love about this dish is that the whole thing can be made in one skillet, what busy parent doesn’t appreciate that? I have made this recipe so many different ways and have never been disappointed with the outcome. Minced garlic vs. fresh garlic. Minute rice vs. brown rice. Italian cheese vs. cheddar. I use whatever I have on hand and if I don’t have it I find something to substitute it with (thank you Google). I have been asked by a lot of family and friends specifically about the rice, and yes, I use regular old minute rice (don’t judge me) and it turns out just perfectly!
Now I will break down the ingredients and instructions for you. I wanted to make sure to get in some pictures, one thing I HATE is a recipe with no pictures; Makes me bonkers!
- 1 Pound Ground Beef
- 1/2 Heaping Cup of White Minute Rice *Not cooked
- 1 (8 oz) Can of Tomato Sauce
- 1 (14.5 oz) Can of Petite Diced Tomatoes with Garlic & Olive Oil
- 1 Cup of Low Sodium Beef Broth
- 1 Medium Yellow Onion *Diced
- 2 Large Sweet Bell Peppers *Remove seeds and chop
- 1 tsp of Minced Garlic
- 1 & 1/2 tsps. of Italian Seasoning
- 1/2 tsp of Black Pepper
- 1/2 tsp of Salt
- Shredded Cheese to Top it Off
- In a large skillet with deep sides brown your ground beef over medium-high. Once cooked thoroughly drain the fat from the skillet.
- Add your rice into the skillet and stir frequently for about 3 minutes
- Now the fun part. Grab all the rest of the ingredients (but NOT the cheese) and throw them into the skillet, it doesn’t matter what order, just toss it in! Stir all the ingredients until well combined.
- Bring the skillet to a boil, cover and reduce heat to medium-low. Let simmer for 25 minutes. If you decide to use a different kind of rice the simmer time may have to be extended. If you pull the lid and the rice isn’t tender yet, no worries, put the lid back on and check again in 10 minutes.
- Once rice is nice and tender stir the skillet, top with cheese and place the lid back on until the cheese is ooey gooey amazingly melted!
- Serve on it’s own or with rolls or toasted garlic bread. Enjoy!!