Fast & Easy Cheesy Beef Skillet Recipe with Rice

Fast & easy cheesy beef skillet recipe for late-night dinner. Easy, breezy extra cheesy.

His simple, highly effective weight loss program allows readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

Joel Marion, CISSN, NSCA-CPT is a 6-time bestselling diet book & healthy recipes cookbook author who has been featured all over the media throughout his 18-year career, including in the pages of more than 20 popular national newsstand magazines such as Men’s Fitness, Woman’s Day, Oxygen, Clean Eating, MuscleMag International, and Muscle & Fitness Hers.

Joel is also the Co-Founder of BioTrust Nutrition, one of the fastest growing and largest eCommerce supplement companies in the United States, and the host of the top-ranked podcast, Born to Impact.

This recipe would also be great in stuffed peppers!

First, prepare the peppers:

• Cut 1/4″ of the top of bell peppers and remove the ribs and seeds from inside.
• Fill a baking dish large enough for the peppers. Add 1/2-inch of water.
• Place peppers open side down in the dish of water. Cover with foil and bake for 20 minutes in 400°F oven.
• While peppers are in oven, make the recipe below to stuff them.

Then bake the stuffed peppers:

• Turn peppers upright and fill, returning them to dish without water
• Turn oven down to 350°F. Cover dish of stuffed peppers with foil and bake 20 minutes.
• Sprinkle with cheese and return to oven for 10 minutes or until peppers are done.
• Serve immediately.

Fast & Easy Cheesy Beef Skillet

Course: Ground Beef, Joel Marion Recipes

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

399

kcal

Ingredients

• For rice:

• 1¾ c water

• 1 tsp sea salt

• 1 c white rice

• For sauce with beef & vegetables:

• 1 Tbsp olive oil

• 1 lb extra-lean ground beef

• 1 yellow onion, chopped

• 1 Tbsp garlic, chopped

• 1 red bell pepper, seeded and chopped

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp crushed red pepper

• ½ sea salt

• ¼ tsp ground black pepper

• ½ d tomato sauce

• 1 can kidney beans, rinsed and drained

• 1 c shredded cheddar cheese

• ⅓ c fresh parsley, minced

Directions

• In saucepan over high heat, bring water to boil. Add salt and rice; stir once then cover pot and reduce to low heat 18 minutes.
• In large skillet, heat olive oil. Stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Drain and discard excess grease. Mix in onion and garlic; cook until tender, about 5 minutes. Add bell pepper, oregano, basil, red pepper, sea salt and black pepper; cook and stir until bell pepper is tender, about 5 minutes.
• Stir in cooked rice, tomato sauce and kidney beans. Reduce heat and cover until vegetables are tender, about 8 minutes. Remove pan from heat, sprinkle cheese over top and garnish with parsley.

Notes

• We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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