Pepper Beef Rice Skillet Recipes

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BEEF & PEPPER SKILLET

I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy-and downright good!-for my family as possible. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10



Beef & Pepper Skillet image

Steps:

  • In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6-8 minutes, 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, until liquid is absorbed, 8-10 minutes. 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; add a little broth if necessary. Sprinkle with cheese.

Nutrition Facts : Calories 340 calories, Fat 13g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 807mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein.

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

SOUTHWESTERN BEEF AND RICE SKILLET

I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! -Pat Hockett, Ocala, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Southwestern Beef and Rice Skillet image

Steps:

  • In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

Nutrition Facts : Calories 482 calories, Fat 19g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 962mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1-1/2 cups uncooked instant rice
1 can (14-1/2 ounces) diced tomatoes with mild green chiles
1-1/2 cups beef broth
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Mexican cheese blend

SOUTHWEST SKILLET WITH BEEF AND BELL PEPPERS

Find a creamy, cheesy Southwest skillet right here. Our 25-minute Southwest Skillet with Beef and Bell Peppers includes flavorful green chiles.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 6



Southwest Skillet with Beef and Bell Peppers image

Steps:

  • Brown meat in large ovenproof skillet. Stir in broth and tomatoes; bring to boil.
  • Add peppers and rice; stir. Cover; simmer on low heat 5 min. or until rice is tender.
  • Heat broiler. Top rice mixture with cheese; broil, 6 inches from heat, 2 to 3 min. or until melted.

Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

1 lb. extra-lean ground beef
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
1 can (10 oz.) diced tomatoes and green chiles, undrained
1 each large green and yellow pepper, cut lengthwise into thin strips, then crosswise in half
2 cups instant white rice, uncooked
1-1/2 cups KRAFT Mozzarella & Cheddar Cheese Deliciously Paired for Mac 'n Cheese

BEEF & PEPPER RICE SKILLET

I found this recipe many years ago in a magazine and have made this many times for my family. Today, this is still a favorite. I am more careful now with the soy sauce because of sodium content.

Provided by Rosemary Chapman

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9



Beef & Pepper Rice Skillet image

Steps:

  • Brown beef in oil in 10-inch frying pan.
  • Stir in onion, rice, beef broth, one soup can of water and soy sauce.
  • Bring to boil.
  • Reduce heat, cover, and cook over low heat until liquid is absorbed, about 25 minutes.
  • Stir in green pepper and pimiento.
  • Heat through.

1 1/2 lbs round steaks, cut in strips
2 tablespoons cooking oil
1 cup sliced onion
1 cup Uncle Ben's converted brand rice (I use instant rice for this)
1 (10 1/2 ounce) can beef broth
water
3 tablespoons soy sauce, or to taste
2 green peppers, coarsley chopped (I slice them)
1 (2 ounce) jar sliced pimientos, , drained (optional)

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