All the comfort of stuffed peppers without the hassle of baking. This gooey, cheesy skillet meal combines lean beef, vibrant peppers, and rice in a rich tomato sauce. Ready in 30 minutes and perfect for meal prep.

Per serving
Heat a large skillet over medium-high heat. Add ground beef and onion. Cook until beef is browned and onion is soft (about 5-6 mins). Drain excess fat if needed.
Add diced bell peppers and garlic. Cook for another 2-3 minutes until peppers just start to soften.
Stir in the uncooked rice, beef broth, tomato sauce, Italian seasoning, salt, and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes, or until rice is tender and liquid is mostly absorbed.
Remove from heat. Sprinkle mozzarella cheese over the top. Cover for 2 minutes to let the cheese melt. Serve hot.
Use cauliflower rice instead of white rice for a lower carb version (reduce broth by half and cook time to 5 mins). For extra kick, add red pepper flakes.
Store in an airtight container in the fridge for up to 4 days. Freezes well for up to 3 months.