Featured Recipe: One Pan Unstuffed Bell Peppers

This recipe is a favorite in our household! It only takes about 30 to 40 minutes from start to finish, and it’s packed with vegetables and protein while still tasting delicious. It also reheats wonderfully, just add a little extra shredded cheese on top before warming it up.

It’s one of those reliable, go‑to meals we find ourselves making again and again, especially on busy weeknights. We hope you enjoy it as much as we do!

Ingredients:

• • 1 pound ground beef

• • 1 small onion (diced)

• • 3 cloves garlic

• • 1 large green pepper (diced)

• • 1 large red pepper (diced)

• • 1 large yellow pepper (diced)

• • 1 packet of fajita seasoning

• • 1 can of diced tomatoes, undrained

• • 2 cups beef broth

• • 8 ounces tomato sauce

• • 1 cup uncooked white rice

• • 1 1/2 cups shredded Mexican blend cheese

Instructions:

• • In a large pot or skillet with a lid, brown the beef and onion over medium heat. Drain the grease and add bell peppers and fajita seasoning. Cook just until the peppers start to soften. Add garlic and saute just until brown, about 30 seconds.

• • Add rice, tomatoes, broth, and tomato sauce. Bring to a boil over medium heat. Reduce heat to low, cover and simmer for 25 minutes or until rice is cooked through. If there is still liquid in the skillet, remove the lid and simmer until it is gone.

• Sprinkle with cheese and cover with lid just until the cheese is melted.