There’s nothing more comforting on a cold winter night than a hearty skillet dish filled with savory ground beef, tender peppers, and fluffy rice. This easy one-pan meal truly satisfies with its rich, meaty flavors and texture. The best part? It comes together in under 30 minutes!
I’ve been making variations of this skillet for years, but this recipe is hands down my family’s favorite. One bite of the perfectly browned beef with sweet, tangy peppers and they’re begging for seconds. And I’m happy to oblige!
The key is salting the meat properly so it gets a nice sear. I also like using a mix of bell peppers to add a pop of color and subtle sweetness that pairs so nicely with the beef. And don’t get me started on the melted cheese on top! Ooey, gooey perfection.
This skillet is our go-to for casual family dinners, but it also makes an excellent dish to bring to potlucks and gatherings. Even my picky eaters gobble it up. That’s how you know it’s a crowd pleaser!
What Kind of Ground Beef Works Best?
I prefer 80/20 ground beef for this recipe. The higher fat content helps the meat brown up nicely and adds great flavor. But you could use leaner beef or turkey, if you prefer. Just be sure not to overcook it or it may turn out dry.
What If I Don’t Have All the Peppers Called For?
Don’t sweat it! While I love the visual appeal of red, yellow and green peppers, you can use any color combination. Or just stick with good ol’ green bell peppers. The flavor will be nearly the same.
Is Rice Really Necessary?
In my opinion, yes! The rice soaks up all the delicious juices from the beef and peppers, adding a nice starchy component to each bite. I think it’s essential. But you could easily leave it out or swap for another grain like quinoa.
Can I Make it Ahead of Time?
Absolutely! Just cook the beef and veggie mixture, then cool completely and refrigerate for up to 3 days. When ready to eat, cook the rice and gently reheat the skillet mixture in the microwave or on the stovetop while stirring occasionally. Top with shredded cheese and dinner is served!
This hearty, crowd-pleasing one-skillet wonder has become a staple recipe for my family. I know it will earn a permanent spot in your regular dinner rotation, too! Just wait until you take that first flavorful, meaty bite. Comfort food bliss!
Ingredients:
Ground Beef: 1 lb.
Onion (chopped): 1
Red Bell Pepper (chopped): ½
Green Bell Pepper (chopped): ½
Yellow Bell Pepper (chopped): ½
Minced Garlic: 2 tsp.
Dried Oregano: ½ tsp.
Dried Basil: ½ tsp.
Salt and Pepper: to taste
Diced Tomatoes (canned): 1
Beef Broth: 2 cups
Rice: ⅔ cup
Shredded Cheddar Cheese: 1 ½ cups
Cooking Instructions:
Over medium-high heat, cook the ground beef, onion, and bell peppers in a skillet until the meat is browned and the vegetables are soft. Drain any excess fat.
Add minced garlic, oregano, basil, salt, and pepper. Stir and sauté for 30 seconds.
Mix in diced tomatoes, beef broth, and rice. Bring to a light boil, then reduce to a simmer. Cover and cook for 20 minutes.
Top the mixture with cheddar cheese. Cover again and cook until the cheese is melted.
Serve hot and enjoy!
Ground beef and peppers skillet
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
Ground Beef: 1 lb.
Onion (chopped): 1
Red Bell Pepper (chopped): ½
Green Bell Pepper (chopped): ½
Yellow Bell Pepper (chopped): ½
Minced Garlic: 2 tsp.
Dried Oregano: ½ tsp.
Dried Basil: ½ tsp.
Salt and Pepper: to taste
Diced Tomatoes (canned): 1
Beef Broth: 2 cups
Rice: ⅔ cup
Shredded Cheddar Cheese: 1 ½ cups
Directions
- Over medium-high heat, cook the ground beef, onion, and bell peppers in a skillet until the meat is browned and the vegetables are soft. Drain any excess fat.
- Add minced garlic, oregano, basil, salt, and pepper. Stir and sauté for 30 seconds.
- Mix in diced tomatoes, beef broth, and rice. Bring to a light boil, then reduce to a simmer. Cover and cook for 20 minutes.
- Top the mixture with cheddar cheese. Cover again and cook until the cheese is melted.
- Serve hot and enjoy!
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