1 tablespoon olive oil
1 pound 90% lean ground beef
1 cup diced sweet yellow onion
1 teaspoon minced garlic
2 tablespoons tomato paste
1 cup diced red bell pepper
½ cup diced green bell pepper
14.5 ounce can fire roasted diced tomatoes
1 cup long grain white rice, like Jasmine
2½ cups low sodium beef broth
2 teaspoons Worcestershire sauce
3 tablespoons chopped fresh parsley, divided
2 teaspoons Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup shredded pepper Jack cheese
½ cup shredded sharp cheddar cheese
Heat the oil in a deep 12-inch skillet over MEDIUM heat. Add the ground beef, onion and garlic and cook, breaking up the beef with a spoon, until cooked through and crumbled. Drain the excess grease from the skillet and return it to the heat. Stir the tomato paste into the beef until well combined. Add the bell peppers, diced tomatoes, rice, beef broth, Worcestershire, 2 tablespoons fresh parsley, Italian seasoning, smoked paprika, salt and pepper. Stir to combine and bring the mixture to a boil.
Reduce the heat to a simmer, cover and let cook until the rice is tender, 15 to 18 minutes.
Stir the mixture to fluff the rice. Top with the cheese, cover and continue to cook over LOW until the cheese melts. Garnish with remaining parsley and serve.
Stuffed Pepper Skillet