@on_todays_bake: One-Pan Unstuffed Pepper Skillet Ingredients 500g mince beef 1 tbsp oil 1 onion, diced 3 cloves garlic, minced 1 small red bell pepper, diced 1 small green bell pepper, diced 1 tbsp tomato paste 1 tin (400g) chopped tomatoes 1/2 tin kidney beans, drained and rinsed 1 cup rice (washed) 2 cups beef stock Seasonings (adjust to taste) All-purpose seasoning 1 tsp Italian seasoning 1 tsp garlic powder 1 tsp onion powder ½ tsp chili flakes 1 tsp paprika To finish Mild cheddar, grated Mozzarella, grated Fresh parsley, chopped Method Heat oil in a large skillet or deep frying pan over medium heat. Add the mince beef and cook until browned, breaking it up as it cooks. Add the diced onion and cook until softened, then stir in the garlic and cook for about 1 minute. Add the red and green bell peppers and cook for a few minutes until slightly softened. Stir in the tomato paste and all the seasonings. Mix well so everything is coated. Add the chopped tomatoes and kidney beans. Stir to combine. Add the washed rice and pour in the beef stock. Mix everything together. Bring to a simmer, then cover with a lid. Cook on low heat until the rice is tender and most of the liquid is absorbed (about 15–20 minutes). Once cooked, sprinkle grated cheddar and mozzarella over the top. Cover again for a few minutes until the cheese melts. Finish with freshly chopped parsley before serving. IB: One Stop Chop #onepotdinner #DinnerIdeas #EasyRecipes #quickrecipes #comfortfood

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Monday 27 April 2026 13:03:34 GMT