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Beef & Pepper Skillet

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

Ingredients

  • 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

Directions

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

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Reviews

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  • Lynda
    Jul 30, 2020

    i love your ideas the recipes are easy to understand . When i need to find a good recipe i just type in what the meat is and WALA you have it / great ideas thank you and my mate ordered me the magazine as a gift so thank you both Lynda

  • Linda
    Apr 29, 2020

    Great foundation dish to tweak! Sub leftover tri-tip roast cut into smallish cubes and set aside. Saute equal amounts of onion and green pepper. Add half a seeded serrano chili. One can of diced tomato (no need for Rotell) and one can of tomato sauce. One cup water. Chili powder, cumin, Mexican oregano, and cilantro paste (homemade, fresh cilantro, garlic, salt, olive oil in the blender until smooth). Drop in cubed leftover meat. Simmer for 10 minutes. TASTE IT for goodness sake and correct to your liking. Simmer some more, while you putter around the kitchen. Take two cups of LEFTOVER brown rice (that has been properly stored and scrutinized for wholesomeness) and incorporate into the sauce. Taste for salt. Cover and let sit for about 5-10 minutes. Still well, cover each serving with grated Monterey jack cheese and a dollop of Daisy. Leftover magic!

  • Belyndasong
    Feb 8, 2020

    Made it exactly as recipe says. We love it. This meal will be a great addition to my quick and easy one skillet dinner.

  • Meredith
    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.

  • Janice
    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.

  • jollyholly12
    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,

  • KatherinaM
    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..

  • Jordan
    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!

  • I_Fortuna
    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.

  • Jogeng09
    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.