Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 large bell peppers, chopped into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 3 cups cooked white rice
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1.5 cups shredded cheddar cheese
  • 1 tbsp olive oil
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch deep skillet. Add the ground beef and diced onion, stirring frequently to break the meat into crumbles until the beef is browned and no longer pink.
  2. Stir in the chopped bell peppers and minced garlic. Sauté for 4–6 minutes until peppers are slightly softened but still maintain a snap.
  3. Pour in the undrained diced tomatoes and tomato sauce. Stir in the oregano and smoked paprika. Bring to a gentle bubble, then reduce heat to medium-low.
  4. Fold in the cooked rice gently. Simmer for 5 minutes until the liquid has thickened and coated the rice.
  5. Spread the shredded cheese evenly over the top. Cover the skillet with a lid for 1–2 minutes until the cheese is completely melted.