Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 large bell peppers, chopped into 1-inch pieces
  • 2 cups cooked long-grain white rice
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch deep cast-iron skillet or large non-stick pan. Add the ground beef, breaking it apart with a spoon, and cook until deeply browned and no longer pink.
  2. Stir in the diced onion and cook for 3–4 minutes until translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
  3. Stir in the chopped bell peppers and cook for 5 minutes until they begin to soften but still retain a vibrant color.
  4. Stir in the tomato paste, oregano, and smoked paprika, coating the meat and vegetables.
  5. Pour in the diced tomatoes and beef broth. Bring to a gentle simmer, then fold in the cooked rice.
  6. Reduce heat to low, cover with a lid, and simmer for 10–12 minutes until the sauce has thickened.
  7. Sprinkle the shredded cheese over the top, cover again for 1-2 minutes until melted, and garnish with fresh parsley before serving.