All the flavors of stuffed peppers without any of the fuss coming together in ONE PAN! So hearty, decadent and filling!
4.9 stars (22 ratings)
Ingredients
1tablespoonolive oil
1poundground beef*
1onion, diced
2clovesgarlic, minced
1green bell pepper, diced
1red bell pepper, diced
214.5-ounce cans diced tomatoes
14-ounce can diced green chiles
1cuplong grain white rice
1cupbeef broth*
1teaspoonchili powder
½teaspooncumin
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped fresh cilantro leaves
1cupshredded Wisconsin cheddar cheese
½cupshredded Wisconsin Monterey Jack cheese
Instructions
Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in bell peppers until tender, about 3-4 minutes
Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 20-25 minutes. Stir in cilantro.
Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
Serve immediately.
Notes
*Ground turkey or chicken can be substituted.*Vegetable or chicken broth can be substituted.