Deconstructed Skillet Stuffed Peppers

1 pound ground beef
1 cup onion, diced
2 cups bell pepper, diced
3 cloves garlic, chopped
2 tablespoons tomato paste
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14.5 ounce) can diced tomatoes
2 cups beef broth (or water)
1 cup long grained rice
2 teaspoons Italian seasoning (or oregano)
1 tablespoon Worcestershire sauce (optional)
1/4 cup parmigiano reggiano (parmesan cheese), grated (optional)
1 cup mozzarella, shredded

Cook the beef in a large skillet/pan over medium-high heat, breaking it apart as it cooks, until cooked through, before setting the beef aside and reserving 1 tablespoon of grease in the pan.

Cook the onion and peppers in the skillet until tender, about 5-7 minutes.

Add the garlic, tomato paste, paprika, salt, and pepper, mix and cook until fragrant, about a minute.

Add the tomatoes, broth, rice, beef, and Italian seasoning, mix, bring to a boil, reduce the heat and simmer, cover, until the rice is cooked, about 20 minutes.

Mix in the Worcestershire sauce and parmesan, sprinkle on the mozzarella, cover and let the cheese melt, about 2-3 minutes, before enjoying!

Number Of Servings: 4

Preparation Time: 1 Hour