Description
A comforting one-pan dinner made with ground beef, tender bell peppers, rice, tomato sauce, savory seasonings, and melted Parmesan and mozzarella cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground paprika
- Salt and black pepper to taste
- 1 cup long-grain white rice, preferably parboiled
- 2 bell peppers, seeded and sliced into short strips
- 1 cup low-sodium beef broth
- 23 ounces tomato sauce
- 1/3 cup diced tomatoes
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles.
- Reduce the heat to medium. Add the onion, garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 2 to 3 minutes until the onion begins to soften.
- Lower the heat to medium-low. Stir in the uncooked rice, then add the sliced bell peppers. Cook for 2 to 3 minutes.
- Pour in the beef broth and scrape the browned bits from the bottom of the skillet.
- Stir in the tomato sauce and diced tomatoes. Increase the heat to medium-high and bring the mixture to a gentle simmer.
- Reduce the heat to medium-low. Cover the skillet and simmer for about 20 minutes, or until the rice becomes tender.
- Remove the skillet from the heat and stir in the Parmesan cheese.
- Sprinkle the mozzarella over the top. Cover for 2 minutes, or until the cheese melts.
- Serve immediately.
Notes
- Use parboiled white rice for the most predictable cooking time. Do not use instant rice without reducing the broth.
- If using regular ground beef, drain excess fat after browning.
- Ground turkey, ground chicken, or a plant-based ground substitute can replace the beef.
- Chicken or vegetable broth can replace beef broth.
- Use red, yellow, orange, or green bell peppers according to preference.
- Cheddar or an Italian cheese blend can replace the Parmesan and mozzarella.
- Refrigerate leftovers in an airtight container for up to four days.
- Reheat with a small splash of broth or water to keep the rice moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 10
- Sodium: 820
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 47
- Fiber: 4
- Protein: 29
- Cholesterol: 72