Beef & Pepper Skillet
Total TimePrep/Total Time: 30 min.
- 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
- In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6-8 minutes, breaking into crumbles; drain.
- Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8-10 minutes. 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; add a little broth if necessary. Sprinkle with cheese.
Nutrition Facts1-1/3 cups: 340 calories, 13g fat (7g saturated fat), 64mg cholesterol, 807mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 23g protein.
Jan 14, 2020
Hubby and I thought it was great! Although I did add my own spices and seasoning. Chili powder, cumin, onion powder, garlic powder, salt and pepper did it for us. Hubby thought it was great as it was, I topped mine with sour cream and it was DELICIOUS! So quick and easy to make.
Jun 30, 2019
I made this basic recipe but I used a jar of salsa with it and I added some extra spices. My clan likes it hot but I like medium so we compromise. If anyone can put this in the crock pot, I would love to see the recipe.
Jun 2, 2019
The best I got from my family was, "Well, it wasn't disgusting." "Very, very, bland." This was after I added more salt and garlic powder after tasting it. Had to top it with cheese, sour cream,
May 9, 2018
I made it just as it was written except that I used only 1 1/2 teaspoons of chili powder. This ensured it was only mildly spicy. Very good. I am already looking forward to leftovers tomorrow. I used minute brown rice and it turned just as it is meant to..
Jan 26, 2018
I’ve received recipes from ToH and Simple and Delicious for years. Every email I get is welcomed. I’ll be turning 64 in a few months which means I’ve been cooking for 44 years which also means it’s tough to find a recipe (or variation thereof) that I haven’t tried, perfected, tossed, threw up, or enjoyed.I intensely dislike people who dis a recipe and so I want to say I’m not dis’g this recipe at all. To the contrary, I’m posting my first time review/revision because there is SO much potential with this dish.Initially, I very quickly read the recipe and tried to remember the ingredients while at the store. I got the sweet red bell pepper right but missed the green pepper and instead got a yellow bell pepper. It was a very good mistake.Even with red and yellow pepper, it still looked anemic and appeared dry so I added some salsa to moisten and give color—not enough to make it tomato-ey, just a bit of flavored moisture.I added the called for chili-powder but it was still missing something so I added cumin. I topped it off with sharp cheddar.It’s quick and easy—one of those great “dump” dishes that are always so good. Thank you, Jenny!
Jun 10, 2017
I will also add other veggies.You can make your own instant rice by dry roasting it in a saucepan or fry pan. Heat the rice until it turns opaque and loses its transparency. It still needs more time than package rice to cook but it will turn out fluffy and not gummy.
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.
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!
Jan 25, 2016
Absolutely loved it; will be making again & again!!! Thanks Jenny!!!
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.