Stuffed Pepper Skillet Dish

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This stuffed pepper skillet dish features a savory combination of browned beef, onion, and red pepper, all simmered with rice, beef broth, and Ro*tel for a hearty meal. The dish is topped with melted cheddar cheese for a delicious, gooey finish. It's a family favorite that’s easy to prepare and perfect for busy weeknights.

Course Beef

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 449kcal

Author Laura

Equipment

Ingredients

1 lb ground beef
½ cup onion diced
1 red bell pepper diced
3 cloves garlic minced
1 tsp salt
¼ tsp pepper
10 oz can Rotel diced tomatoes & green chilies - do not drain
2 cups beef broth or stock
1 cup long grain rice
1 Tbsp Worcestershire sauce
1 ½ cups cheddar cheese shredded
chopped fresh parsley for garnish if desired

Instructions

In a large skillet, brown ground beef with onion, red pepper, salt and pepper. Drain off any excess grease.
Stir in the garlic and cook for 1 minute. Add in the beef broth, rice, undrained Rotel, and Worcestershire sauce to the skillet and stir until well combined.
Bring to a boil, reduce to a simmer and cover. Cook for 20 minutes or until the rice is tender.
Remove from the heat and sprinkle with the cheese. Cover the skillet and allow to sit for 5 minutes or until the cheese is melty.
Garnish with chopped parsley if desired.

Notes

For the Instant Pot, in the insert on saute mode brown ground beef with onion, red pepper, salt and pepper. Drain off any excess grease. Stir in the garlic and cook for 1 minute. Add in the beef broth, rice, undrained Rotel, and Worcestershire sauce and stir until well combined. Cover and cook on high pressure for 5 minutes. Allow for a natural pressure release for 10 minutes and the manually release any remaining pressure. Give a stir and then top with the shredded cheese. Cover for a few minutes to allow the cheese to melt.

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