Unstuffed Pepper with Mozzarella Cheese

Serves 6 in about 40 minutes. The skillet brings ground beef and low sodium beef together.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 pound lean ground beef
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 tablespoon italian seasoning
• 1 teaspoon paprika (or smoked paprika)
• 2 tablespoons worcestershire sauce
• 14.5 ounce can diced tomatoes, with juice
• 2 tablespoons tomato paste
• 1 cup long grain white rice
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 ¾ cups low sodium beef broth
• 2 tablespoons chopped fresh parsley
• 1 ½ cups shredded cheddar cheese (or pepper jack)
• ½ cup shredded mozzarella cheese

Method

1. Warm the oil in a deep 12-inch skillet over a lively medium heat. When the oil is hot, Add the onion. Simmer the onion, while stirring now and then, until it starts to soften.
2. Stir in the ground beef and cook, breaking up the meat, until cooked all the way. Drain any excess grease.
3. Lower the heat to medium and add the salt, pepper, garlic powder, Italian seasoning, and paprika. Mix well.
4. Stir in the Worcestershire sauce, diced tomatoes, and tomato paste. Mix well to incorporate the tomato paste.
5. Mix in the rice.
6. Tip in the chopped bell peppers and mix in.
7. Tip in the beef broth and stir. Raise heat to medium-high and bring the mixture to a simmer, then turn the heat to low and cover the skillet. Simmer for about 16-20 minutes, or until the rice is tender. Mix once halfway through, quickly replacing the lid.
8. Turn off the heat, fluff the rice with a fork, and stir in the parsley and half of the cheeses. Then sprinkle the remaining cheese on top and replace the lid so the cheese melts.
9. Plate with some crusty bread, or a nice fruit salad.

More beef ideas are in the beef collection.