Prep time: 10 mins | Cook time: 20 mins | Servings: 4
Ingredients
- The Protein: 1 lb lean ground beef.
- The Rice: 2 cups cooked white rice.
- The Vegetables:
- 3 bell peppers (red, orange, and green), diced or sliced into bite-sized pieces.
- 1 small yellow onion, diced.
- 1 can (14.5 oz) diced tomatoes.
- The Flavorings: 2 cloves garlic (minced), 1 tsp Italian seasoning, and salt and pepper to taste.
- The Cheese: 1.5 cups shredded sharp cheddar or Monterey Jack cheese.
- Garnish: Freshly chopped parsley or dried herbs.
Instructions
- Brown: In a large skillet over medium-high heat, brown the ground beef with the diced onions until the meat is fully cooked. Drain any excess grease.
- Sauté: Add the diced bell peppers and minced garlic to the skillet. Cook for 5–7 minutes until the peppers are tender-crisp.
- Combine: Stir in the diced tomatoes (with their juices), cooked rice, and Italian seasoning.
- Heat Through: Toss everything together over medium heat for 3–5 minutes until the mixture is hot and well-combined.
- Melt the Cheese: Sprinkle the shredded cheese generously over the top of the mixture. Cover the skillet for 2 minutes or until the cheese is completely melted and glossy.
- Finish: Garnish with fresh herbs.
- Serve: Ladle into bowls, ensuring each serving has plenty of the melted cheese and colorful peppers.