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Fast & Easy Cheesy Beef Skillet Recipe with Rice

Fast & easy cheesy beef skillet recipe for late-night dinner. Easy, breezy extra cheesy.

His simple, highly effective weight loss program allows readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

Joel Marion, CISSN, NSCA-CPT is a 6-time bestselling diet book & healthy recipes cookbook author who has been featured all over the media throughout his 18-year career, including in the pages of more than 20 popular national newsstand magazines such as Men’s Fitness, Woman’s Day, Oxygen, Clean Eating, MuscleMag International, and Muscle & Fitness Hers.

Joel is also the Co-Founder of BioTrust Nutrition, one of the fastest growing and largest eCommerce supplement companies in the United States, and the host of the top-ranked podcast, Born to Impact.

Joel Marion cookbook author and co-founder of supplement store
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The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks While Burning Fat Overnight. On Amazon.
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This recipe would also be great in stuffed peppers!

First, prepare the peppers:

  • Cut 1/4″ of the top of bell peppers and remove the ribs and seeds from inside.
  • Fill a baking dish large enough for the peppers. Add 1/2-inch of water.
  • Place peppers open side down in the dish of water. Cover with foil and bake for 20 minutes in 400°F oven.
  • While peppers are in oven, make the recipe below to stuff them.

Then bake the stuffed peppers:

  • Turn peppers upright and fill, returning them to dish without water
  • Turn oven down to 350°F. Cover dish of stuffed peppers with foil and bake 20 minutes.
  • Sprinkle with cheese and return to oven for 10 minutes or until peppers are done.
  • Serve immediately.

Fast u0026amp; Easy Cheesy Beef Skillet

For rice:

  • 1¾ c water
  • 1 tsp sea salt
  • 1 c white rice

For sauce with beef u0026 vegetables:

  • 1 Tbsp olive oil
  • 1 lb extra-lean ground beef
  • 1 yellow onion, chopped
  • 1 Tbsp garlic, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp crushed red pepper
  • ½ sea salt
  • ¼ tsp ground black pepper
  • ½ d tomato sauce
  • 1 can kidney beans, rinsed and drained
  • 1 c shredded cheddar cheese
  • ⅓ c fresh parsley, minced
  1. In saucepan over high heat, bring water to boil. Add salt and rice; stir once then cover pot and reduce to low heat 18 minutes.
  2. In large skillet, heat olive oil. Stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Drain and discard excess grease. Mix in onion and garlic; cook until tender, about 5 minutes. Add bell pepper, oregano, basil, red pepper, sea salt and black pepper; cook and stir until bell pepper is tender, about 5 minutes.
  3. Stir in cooked rice, tomato sauce and kidney beans. Reduce heat and cover until vegetables are tender, about 8 minutes. Remove pan from heat, sprinkle cheese over top and garnish with parsley.

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Ground Beef, Joel Marion Recipes

Recipe courtesy of “Always Eat After 7 PM” via Family Features

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