In a large skillet, over medium heat, pour the olive oil and add the onions. Stir and cook for 1 to 2 minutes until the onions are nice and warm.
Add the chopped bell peppers to the skillet and keep cooking and stirring for about 1 to 2 minutes more. Look for the onions to take on a translucent quality. You want to avoid overcooking; a slight crunch in the bell peppers is ideal.
Next, add the ground beef, salt, onion powder, minced onion, paprika, and ground pepper. Using a heat-proof spoon, break the meat into pieces and mix well. It’s important to combine everything thoroughly.
Continue cooking until the ground beef is fully cooked, with no more pink visible. This will take about 5 to 7 minutes. Keep an eye on the texture; it should be crumbly and nicely browned.
Once the beef is cooked, pour in the beef broth, petite diced tomatoes, and tomato paste. Mix well, ensuring that everything is combined evenly. The mixture will start to bubble gently.
Add the rice into the skillet and stir so all the ingredients are evenly distributed. You want to see the rice coated with the mixture and starting to absorb the flavors.
Bring the mixture to a simmer, cover it, and cook for 20 to 25 minutes or until the rice is nice and tender. You’ll know it’s ready when the rice has absorbed the liquid and is fully cooked.
Once the rice is cooked, sprinkle 1 cup of the shredded cheese into the skillet. Mix well to let the cheese melt into the mixture. If you’re a cheese lover like me, you won’t want to skip this step!
Finally, sprinkle the remaining cheese on top, cover, and let it melt. This will create a deliciously gooey topping that everyone will love. Serve right away and enjoy your Unstuffed Pepper Casserole!
