Ingredients
Scale
- 3 Bell Peppers, any color, chopped (red, orange, and green used)
- 1 Yellow Onion, diced
- 1 tbsp Olive Oil
- 1 tbsp Potatoes Slayer from Fire & Smoke Society (or your preferred veggie spice blend)
- 5-6 Garlic Cloves, minced
- 1 lb Ground Beef
- 1/2 tsp Garlic and herb seasoning blend
- 1/2 tsp Slap Your Mama Cajun seasoning
- 1/2 tsp Italian seasoning
- 1/2 tsp Black pepper
- 1 tbsp Tomato Paste
- 14.5 oz Can of Diced Tomatoes
- 1 Cup Uncooked Long Grain White Rice (jasmine rice used)
- 1 tbsp Beef Bouillon + 2 Cups water (or 2 cups beef broth)
- 2 Cups Cheese (mixture of sharp cheddar and pepper jack)
- Dried Parsley, for garnish (optional)
Instructions
- Sauté Vegetables: In a large skillet, heat olive oil over medium-high heat. Add the chopped peppers and onion to the skillet. Sauté for about 10 minutes, stirring occasionally, until the vegetables begin to soften. This initial cooking develops the sweet flavors of the peppers and onions, creating a flavorful base for the dish.
- Add Garlic: Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning and allowing the garlic to become fragrant. Garlic burns quickly, so keep an eye on it while stirring to incorporate its aromatic qualities into the dish.
- Cook Ground Beef: Add the ground beef to the skillet. Cook over medium heat, breaking it apart with a spatula until it is browned and no longer pink. Drain any excess grease from the skillet. Breaking the beef into small pieces ensures even cooking and better texture in the final dish.
- Season Mixture: Sprinkle in the seasonings. Mix everything well to ensure the beef and vegetables are evenly coated with the spices. The combination of garlic herb, Cajun, and Italian seasonings creates a complex flavor profile that complements the bell peppers and beef.
- Incorporate Tomato Paste: Stir in the tomato paste, cooking for about 2 minutes to allow the flavors to meld together. The tomato paste adds richness and umami depth to the dish, and briefly cooking it helps to remove any raw flavor.
- Add Rice and Liquids: Pour in the diced tomatoes, uncooked rice, beef bouillon (or broth), and water. Mix all the ingredients thoroughly to combine. The rice will absorb the flavorful liquid as it cooks, infusing it with all the seasonings and meat flavors.
- Simmer: Increase the heat to high, bringing the mixture to a boil. Once boiling, reduce the heat to low. Cover the skillet with a lid and let it simmer for 18 to 20 minutes, or until the rice is fully cooked and the liquid has been absorbed. The covered cooking environment allows the rice to steam properly while soaking up all the flavors.
- Add Cheese: After the rice is cooked, give the mixture a good stir to combine. Evenly sprinkle the cheese on top of the mixture. Cover the skillet again, allowing the cheese to melt for a few minutes. The combination of sharp cheddar and pepper jack creates the perfect cheesy topping with both creaminess and a slight kick.
- Garnish and Serve: Once the cheese is melted and bubbly, remove the lid and sprinkle with dry parsley for garnish. Serve hot and enjoy! The parsley adds a fresh color contrast and subtle herbaceous note to finish the dish.
Notes
- For a healthier version, use lean ground turkey or chicken instead of beef.
- Add a diced jalapeño or crushed red pepper flakes for extra heat.
- This dish reheats well, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian option, substitute the ground beef with plant-based meat alternative or an extra cup of cooked beans.
- Leftovers can be repurposed as stuffing for whole bell peppers or wrapped in tortillas for burritos.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
Nutrition
- Serving Size: 1/6 of skillet
- Calories: 450
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg