One-Pot Beef, Pepper, and Rice Skillet (Cheesy)

1) Brown the beef
In a large skillet over medium-high heat, add the ground beef.
Break it up with a spoon and cook until it is browned and no longer pink, about 5–7 minutes.
Drain excess fat if desired.
2) Sauté aromatics
Add the chopped onion and minced garlic to the skillet.
Cook, stirring often, until the onion is translucent and fragrant, about 3–4 minutes.
3) Add peppers and seasonings
Stir in the chopped bell peppers.
Add Worcestershire Sauce, Italian seasoning, salt, and black pepper.
Cook for 3–4 minutes until peppers start to soften.
4) Add liquids and rice
Pour in the beef broth and the can of diced tomatoes (including juice).
Stir to combine.
Add the uncooked rice, spreading it evenly in the pan.
Bring to a gentle boil.
5) Simmer
Reduce heat to a low simmer.
Cover the skillet and cook for 18–22 minutes, or until the rice is tender and has absorbed most of the liquid.
Check toward the end and give it a gentle stir to prevent sticking; add a splash more broth if the rice needs a bit more time.
6) Add cheese and finish
Once the rice is tender, sprinkle the shredded mozzarella and cheddar evenly over the top.
Cover the pan and let sit for 2–3 minutes off the heat, allowing the cheese to melt.
If you like, you can stir gently to mix the cheese throughout.
Serving suggestions
Garnish with fresh parsley or scallions for color.
Serve with a simple green salad or steamed vegetables on the side.
Variations
Dairy-free: Use dairy-free mozzarella and cheddar substitutes, or omit cheese entirely.
Lower sodium: Use extra-lean ground beef, no-salt-added tomatoes, and a low-sodium cheese substitute; optionally reduce or omit added salt.
Gluten-free: This recipe is naturally gluten-free if the sauces and broths are certified gluten-free.
Tips
If your rice seems undercooked, add up to 1/2 cup more broth and cook a few more minutes covered.
For extra texture, you can stir in 1 cup of frozen peas or corn in step 5, letting them heat through.