Unstuffed Pepper Skillet

Ingredients and Weight:

Bell peppers (red, yellow, and orange), 2 lbs (907 g), cut into 1/2-inch thick slices
Ground beef, 1 lb (453 g)
Onion, 1 medium (6 ounces), chopped
Garlic, 2 cloves (1 teaspoon), minced
Rice, 1 cup (8 ounces), uncooked
Beef broth, 1 cup (8 ounces)
Tomato paste, 2 tablespoons (30 g)
Chili powder, 1 teaspoon (2 g)
Cumin, 1/2 teaspoon (1 g)
Salt and black pepper, to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

Preheat oven to 350°F (176°C).
In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.
Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
Stir in the rice, beef broth, tomato paste, chili powder, cumin, salt, and black pepper.
Bring to a boil, then reduce heat and simmer for 5 minutes, or until the rice is tender.
Spread half of the pepper slices in the bottom of a large ovenproof skillet.
Top with the ground beef mixture.
Arrange the remaining pepper slices on top.
Bake in the preheated oven for 15-20 minutes, or until the pepper slices are slightly browned and the rice is heated through.

Nutritional Information:

Serving size: 1 cup (240 g)

Dish Characteristics:

User Comments:

"This dish was a hit with my whole family! The flavors were so rich and the peppers were perfectly tender."
"I love how easy and quick this recipe is. It's a lifesaver on busy weeknights."
"The addition of rice made this skillet a complete meal. It's hearty and satisfying."

Special Precautions and Tips:

Use any color of bell peppers you like.
For a spicier dish, add more chili powder or cayenne pepper to taste.
If you don't have an ovenproof skillet, you can transfer the contents to a baking dish before baking.
Let the dish rest for a few minutes before serving to allow the flavors to meld.