Beef & Pepper Skillet Recipe
Beef & Pepper Skillet Recipe photo by Taste of Home
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Beef & Pepper Skillet Recipe

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4.5 13 14
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I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy—and downright good!—for my family as possible. —Jenny Dubinsky, Inwood, West Virginia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound lean ground beef (90% lean)
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 can (14-1/2 ounces) beef broth
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 2 cups instant brown rice
  • 1 medium sweet red pepper, sliced
  • 1 medium green pepper, sliced
  • 1 cup shredded Colby-Monterey Jack cheese

Nutritional Facts

1-1/3 cups: 340 calories, 13g fat (7g saturated fat), 64mg cholesterol, 807mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 23g protein.


  1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
  2. Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, 8-10 minutes or until liquid is absorbed. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
    Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese.
    Yield: 6 servings.
Originally published as Beef, Rice & Pepper Skillet in Simple & Delicious October/November 2014

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Jogeng09 User ID: 7370803 259791
Reviewed Jan. 16, 2017

"We liked this very much, and I'll make it again (but will probably add onions, corn, and extra peppers to bump up the veggie factor). HOWEVER, I think the success of this recipe depends on what kind of rice you use. I used Uncle Ben's Instant Brown Rice, and it was still pretty chewy after simmering for 10 minutes. I ended up adding another can of beef broth and cooking for another 5 minutes; then it was perfect. I think Minute Brown Rice needs much less liquid to cook properly, so if that's what you have on hand, one can of broth should work just fine. That being said, the end result was tasty and very easy to make, so it's a keeper."

krkhiera User ID: 702589 249458
Reviewed Jun. 15, 2016

"Followed this recipe as written except not quite a full tablespoon of chili powder, I was afraid it might be a little too much. Paired it with fresh sweet corn on the cob and a tossed salad and it really hit the spot. I'm sure well have this again, thanks!"

Cottle85 User ID: 8130015 242550
Reviewed Jan. 25, 2016

"Absolutely loved it; will be making again & again!!! Thanks Jenny!!!"

KittieCatt User ID: 6154720 241323
Reviewed Jan. 8, 2016

"This was a pretty tasty dish, but I made a couple of modifications the second time I made it. Based upon my family's likes & dislikes, I used 'plain' diced tomatoes... because not everyone in my family likes 'heat' in their food. I used 'low sodium' beef broth, and 1/4 tsp. of 'celery salt' (instead of plain salt).... because it adds an INCREDIBLE AMOUNT of flavor. I also added 1 cup of frozen corn in Step #2, which I thought was lacking in this Southwestern inspired recipe. We liked it even better the next time I made it with my changes."

dvierzen User ID: 7402990 234172
Reviewed Oct. 7, 2015

"Simple, quick, and delicious!"

kaylenn2172 User ID: 1286066 233203
Reviewed Sep. 20, 2015

"Loved this dish. It is quick, easy and tasty!"

chris28304 User ID: 2137086 233150
Reviewed Sep. 19, 2015

"I added chopped onion while browning the ground beef and used instant white rice instead of brown. I also added extra chili powder. We really enjoyed this but I am going to try using only 1 1/2 cups of rice next time to see if it leaves a little more flavor and moisture to the dish."

khahn2415 User ID: 2351073 232937
Reviewed Sep. 15, 2015

"Very good! I had an onion I needed to use so I diced that up and threw it in at the same time as the peppers. I didn't have instant rice so I used regular white rice and just cooked it about 8 mins longer (I didn't have to add anymore liquid). I did a heaping tablespoon of chili pepper since some reviews said it was bland. I upped the salt and garlic powder to 1/2 t. I added about 1 t dried oregano also. I didn't have Colby Jack so I just used cheddar. It was delicious!"

Queenlalisa User ID: 15400 232806
Reviewed Sep. 13, 2015

"This recipe was easy and pretty darn tasty. My husband always frowns at green peppers, but he even gave it a thumbs up. I will add onions the next time I make it. I love me some onions!"

pajamaangel User ID: 1603339 223542
Reviewed Mar. 25, 2015

"This was ok. Would like some more flavor."

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