Stuffed Pepper Skillet


1 lb lean ground beef
1/2 white onion, chopped
2 cloves garlic, minced
2 bell peppers, cored and chopped
1 (14.5 oz) can diced tomatoes
2 cups chicken or beef broth
2 tablespoons tomato paste
3/4 cups long grain white rice
1 cup Monterey Jack cheese, grated
Kosher salt and freshly ground black pepper


In a large skillet over medium heat, brown the ground beef with the onion until beef is no longer pink. Drain any excess fat.
Return skillet to heat and add the bell peppers and garlic and cook two minutes more. Stir in diced tomatoes, broth, tomato paste, rice, and salt and pepper.
Bring mixture to a boil, cover and reduce heat. Simmer and let cook until rice is tender, about 18 minutes.
Fluff rice with a fork, top with grated cheese, cover and let rest until cheese has melted. Serve and enjoy!