Ground Beef and Peppers Recipe

Ash Tyrrell

If you’re anything like me, you probably keep ground beef and a couple of bell peppers in your fridge as go-to weeknight dinner ingredients.

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Prep Time 20

Cook Time 25

Servings: 6

1  lb. ground beef – I like using 85/15 lean beef so it's flavorful without excess grease.
1 onion chopped – yellow onions add sweetness and caramelize nicely.
½  red bell pepper chopped – for color and a touch of natural sweetness.
½  green bell pepper chopped – adds freshness and that classic pepper bite.
½  yellow bell pepper chopped – brings balance between sweet and mild.
2  tsp. minced garlic – fresh garlic works best but jarred is okay in a pinch.
½  tsp. dried oregano – offers a herby savory base that complements beef.
½  tsp. dried basil – adds an aromatic lift; dried works great when fresh isn't available.
Salt and pepper to taste – I season in stages to build deeper flavor.
1 can about 14 oz diced tomatoes – choose good-quality tomatoes for better taste.
2  cups beef broth – richer flavor than water; low-sodium lets you control salt.
⅔  cup rice – long-grain works best; don’t rinse it so you keep the natural starch that helps thicken the dish.
1½  cups shredded cheddar cheese – freshly grated melts better than pre-shredded.

Start by chopping all your vegetables and opening your can of tomatoes. I find that having everything measured and ready makes the cooking process so much smoother, especially once the skillet heats up. This mise en place step ensures you’re not scrambling midway.
Heat your skillet over medium-high; add the ground beef, onion, and chopped peppers. Let the meat fully brown while stirring occasionally so everything cooks evenly. Once done, drain any excess fat—this helps to keep the dish from being too greasy and maintains a good texture.
Stir in the minced garlic, oregano, basil, salt, and pepper. Cook for about 30 seconds until the garlic becomes fragrant—it adds a lovely depth. Seasoning in layers like this really brings out all the flavors without overpowering any single element.
Pour in the diced tomatoes along with their juices and your beef broth. Stir in the rice so it’s well coated. Bring everything to a gentle boil, then reduce heat and cover the skillet. Let it simmer for 20 minutes, until the rice is tender and has absorbed much of the liquid, creating a rich, cohesive filling.
Once the rice is cooked, sprinkle the shredded cheddar evenly over the top. Cover the skillet again so the melted cheese becomes gooey and delicious. After about 2–3 minutes, remove the lid, stir gently, and scoop servings into bowls—or serve it straight from the skillet!