RECIPE: Beef & Pepper Skillet
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BEEF & PEPPER SKILLET (recipe by: Jenny Dubinsky)
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings
Ingredients
· 1 pound lean ground beef (90% lean)
· 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
· 1 can (14-1/2 ounces) beef broth
· 1 tablespoon chili powder
· 1/4 teaspoon salt
· 1/8 teaspoon garlic powder
· 2 cups instant brown rice
· 1 medium sweet red pepper, sliced
· 1 medium green pepper, sliced
· 1 cup shredded Colby-Monterey Jack cheese
Nutritional Facts
1-1/3 cups: 340 calories, 13g fat (7g saturated fat), 64mg cholesterol, 807mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 23g protein.
Directions
1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, 8-10 minutes or until liquid is absorbed. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese. Yield: 6 servings.


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Quoting mrswillie: I would change it a little bit but it sounds good.

Quoting MixedCooke: Yeah I don't think the cheese is really necessary and I would probably add some sliced onions
Quoting mrswillie: I would change it a little bit but it sounds good.
- MixedCooke
on May. 16, 2017 at 1:12 AM