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Spiced Beef and Pepper Skillet Recipe
Gretel Shaw
This beef and pepper skillet recipe is a must-try. I only used to order this on Mexican food spots, but I'm so happy I can now make this at home with this simple recipe.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
6
people
Calories
373
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
pound
ground beef (minced beef)
-
lean
1
tablespoon
chili powder (chilli powder in British English)
⅛
teaspoon
garlic powder
1
can
beef stock (beef broth or beef bouillon)
-
fat-free and reduced-sodium
1
can
tomatoes with green chilies
1
medium
green pepper (green capsicum)
-
sliced and halved
1
medium
red pepper (red capsicum)
-
sliced and halved
2
cups
brown rice
-
uncooked
1
cup
colby jack cheese
-
shredded reduced-fat
Instructions
Brown ground beef in a large skillet. Add chili powder, garlic powder, broth, and tomatoes. Stir to combine and allo to boil over medium heat.
Add sliced peppers and rice, stir, cover, and simmer on low for 5 minutes or until rice is tender.
Sprinkle with cheese, cover, and cook 2 to 3 minutes longer or until cheese is melted.
Nutrition
Calories:
373
kcal
Carbohydrates:
20
g
Protein:
21
g
Fat:
23
g
Saturated Fat:
10
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
9
g
Trans Fat:
1
g
Cholesterol:
75
mg
Sodium:
486
mg
Potassium:
508
mg
Fiber:
2
g
Sugar:
3
g
Vitamin A:
1389
IU
Vitamin C:
48
mg
Calcium:
202
mg
Iron:
4
mg
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