Stuffed Pepper Skillet with Ground Beef: A Comforting Dinner -

This Stuffed Pepper Skillet delivers all the flavors of traditional stuffed peppers in a quick and easy one-pan meal.

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Heat the olive oil in a deep 12-inch skillet over medium heat. Add the ground beef, diced sweet yellow onion, and minced garlic. Cook while breaking up the beef with a spoon until it is fully cooked through and crumbled. Drain any excess grease from the skillet and return it to the heat.
Stir in the tomato paste thoroughly to coat the beef. Then add the diced red and green bell peppers along with the fire-roasted diced tomatoes. Mix well to combine all ingredients.
Stir in the long grain white rice, low sodium beef broth, Worcestershire sauce, 2 tablespoons of the chopped fresh parsley, Italian seasoning, smoked paprika, salt, and freshly ground black pepper. Mix well and bring the mixture to a boil over medium-high heat.
Reduce the heat to low to maintain a simmer. Cover the skillet and let cook until the rice is tender, about 15 to 18 minutes.
Remove the cover and fluff the rice mixture gently with a fork. Evenly top the skillet with shredded pepper Jack and sharp cheddar cheeses. Cover again and cook over low heat until the cheese melts, approximately 3 to 5 minutes.
Sprinkle the remaining 1 tablespoon of fresh parsley over the melted cheese and serve immediately for a warm, cheesy, and satisfying skillet meal.