I love Mexican inspired food and this beef and pepper skillet definitely hits the spot. Make this as healthy as possible by using 97%+ lean ground beef, fat free reduced sodium broth, brown rice, and reduced-fat or fat-free cheese.
Fat free cheese doesn’t melt as well and is also not as creamy so keep that in mind when deciding which cheese to use. You can view how unwell (is that a word?) it melts in my photo.
- 1 lb lean ground beef
- 1 T chili powder
- 1/8 tsp garlic powder
- 1 can fat free reduced sodium beef broth
- 1 can tomatoes with green chilies
- 1 green pepper, sliced and halved
- 1 red pepper, sliced and halved
- 2 c instant brown rice, uncooked
- 1 c shredded reduced fat co-jack cheese
- Brown ground beef in large skillet. Add chili powder, garlic powder, broth, and tomatoes. Stir to combine and bring to a boil over medium heat.
- Add sliced peppers and rice, stir, cover, and simmer on low for 5 minutes or until rice is tender.
- Sprinkle with cheese, cover, and cook 2-3 minutes longer or until cheese is melted.
Fat free cheese does not melt as well as regular cheese nor is it as creamy (see photo). If you can handle the way it looks and tastes (like me), then you’ll be fine with this substitution.
I recommend using reduced sodium, fat free beef broth. Regular beef broth adds things your body does not need.