Chipotle Beef and Rice Stuffed Pepper Skillet
A bold and flavorful one-pan dish with chipotle beef, rice, and melty peppers.
Equipment
- 1 Large Skillet with lid
- 1 Sharp knife for cutting peppers
- 1 Cutting board
Ingredients
Main Ingredients
- 1 lb ground beef
- 4 large bell peppers halved and seeded
- 1 cup white rice
- 2 cups beef broth
- 1 can 14.5 oz diced tomatoes
- 2 chipotle peppers in adobo sauce chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp paprika
Instructions
Preparation
- Halve the bell peppers and remove the seeds and membranes. Set aside.
- Heat the skillet over medium heat. Add the diced onion and minced garlic, cooking until fragrant and softened.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
Main Cooking Process
- Stir in the chopped chipotle peppers and diced tomatoes with their juices.
- Add cumin, paprika, and rice to the skillet. Stir well to combine all ingredients.
- Pour in the beef broth and bring to a simmer. Cover the skillet and let it cook for about 20 minutes, or until the rice is tender.
Assembly and Final Cooking
- Place the prepared bell peppers cut side up in the skillet. Fill each pepper generously with the beef and rice mixture.
- Cover the skillet again and allow the peppers to cook until tender, about 10-15 minutes.
Serving and Storage
- Serve the stuffed peppers hot, garnished with fresh cilantro or cheese if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure peppers are evenly cooked by checking doneness with a fork. Ingredient Substitutions: Use ground turkey or quinoa for a lighter option. How to Serve: Pair with a side salad or bread. Storage & Freshness: Keep in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the filling a day in advance for easier assembly.