Stuffed Pepper Skillet πŸ˜‹

*Ingredients :

°1 tablespoon olive oil
°1 pound 90% lean ground beef
°1 cup sweet yellow onion, cut into cubes
°1 teaspoon minced garlic
°2 tablespoons tomato paste
°1 cup red pepper cut into cubes
°cup green pepper, diced
°14.5 ounce can diced roasted tomatoes
°1 cup long-grain white rice, such as jasmine
°2½ cups low-sodium beef broth
°2 teaspoons Worcestershire sauce
°3 tablespoons fresh chopped parsley, divided
°2 teaspoons Italian seasoning
°½ teaspoon smoked paprika
°Half a teaspoon of salt
°½ teaspoon freshly ground black pepper
°1 cup shredded Pepper Jack cheese
°cup shredded cheddar cheese

* Directions :

Heat the oil in a 12-inch deep fryer over medium heat. Add minced meat, onion and garlic, cook and chop with a spoon until cooked and crumbly. Drain excess fat To pan & returning to heat. Stir the tomato paste with the beef until well combined. Add bell pepper, diced tomatoes, rice, beef broth, Worcestershire, 2 tablespoons fresh parsley, Italian seasoning, smoked paprika, salt and pepper. Stir until homogeneous and leave the mixture to boil.
Reduce heat to low, cover and cook until rice is tender, 15 to 18 minutes.
Stir the mixture to stir the rice. Cover with cheese, cover and cook over low heat until cheese melts. Garnish with remaining parsley and serve.