Pan-fried stuffed peppers πŸ˜‹


•1 tablespoon olive oil
•1 pound 90% lean ground beef
•1 cup sweet yellow onion diced
•1 teaspoon minced garlic
•2 tablespoons of tomato paste
•1 cup diced red bell pepper
•½ cup diced green bell pepper
•14.5 ounces can cook roasted diced tomatoes
•1 c long-grain white rice
•2½ cups low sodium beef broth
•2 teaspoons Italian seasoning
•½ teaspoon smoked paprika
•½ teaspoon of salt
•½ tsp ground black pepper
•1 cup grated jack cheese pepper
•½ cup grated sharp cheddar cheese


Heat oil in a deep 12 inch skillet over MEDIUM heat. Adding ground beef, onion also garlic also cooking breaking up beef with a spoon, to cooked through & crumbled. Draining excess fat to skillet and returning to heat. Stirring  tomato paste into the beef until well blended. Add peppers, diced tomatoes, rice, beef stock, Worcestershire, 2 tbsp fresh parsley, Italian seasoning, smoked paprika, salt and pepper. Stirring to combine and bring mixture to boil.
Reducee heat, covering also cooking to rice is tender, 15 to 18 minutes.
Stir the mixture to fluff up the rice. Top with cheese, cover and continue cooking on LOW until cheese melts. Garnish with the remaining parsley and serve.

Enjoy !