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not so stuffed peppers

One Skillet Not-So-Stuffed Peppers

  • Yield: 6 1x


  • 1 Tbsp oil (I used Avocado Oil)
  • 1 yellow onion, chopped
  • 34 cloves garlic, minced
  • 2 medium bell peppers, chopped
  • 1 to 1-1/2 lb ground beef
  • 114.5 oz. can diced tomatoes
  • 115.5 oz. can pinto beans
  • 1 cup uncooked rice
  • 11/2 cup broth (I used chicken broth)
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • Optional: jalapeno slices, avocado, cheese, tomatoes


  1. In a large skillet (you need a big one!!) heat oil over medium heat
  2. Add onion & garlic, cook for 3 minutes until onion starts to cook down and turns translucent
  3. Add peppers, saute for another 2-3 minutes
  4. Add beef and saute until brown ~4-5 minutes
  5. Add rice and stir to combine, toast for ~ 1 minute
  6. Add tomatoes, beans, broth & spices, stir to combine
  7. Turn up heat, bring mixture to a boil, cover, and then reduce heat to low (making sure it’s still simmering) and cook for 30 minutes.
  8. Once done, stir to fluff the rice. If you notice some rice still not entirely cooked, cover and cook for an additional 5 minutes.
  9. Top with jalapeno slices, fresh tomato, cheese & avocado


per serving: 24g protein, 45g carbohydrate, 12g fat