Ingredients
Method
Stovetop One-Pot Method:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart.
- Add onion and bell peppers, cook 5 minutes until softened.
- Add Italian seasoning, paprika, salt, pepper and optional red pepper flakes; cook 1 minute. Stir in garlic; cook 30 seconds.
- Stir in tomato sauce, diced tomatoes, broth, and sugar (if using). Bring to a boil, then reduce to a simmer.
- Stir in rice. Cover and simmer 15–20 minutes, stirring occasionally, until rice is tender. Add more broth if too thick.
- Taste, adjust seasoning, and serve topped with shredded cheese or parsley.
Crock Pot (Slow Cooker) Method:
- Brown beef and onion in a skillet; drain.
- Transfer to slow cooker with peppers, rice, tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt & pepper.
- Stir, cover, and cook on Low 6–8 hours or High 3–4 hours.
- Taste and adjust seasoning before serving.
Instant Pot Method:
- On sauté mode, cook onion in oil 2–3 minutes. Add beef, season, and brown. Stir in garlic; cook 30 seconds.
- Add peppers, rice, tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt & pepper. Stir well.
- Pressure cook 8 minutes on High. Quick release.
- Stir, adjust seasoning, and add more broth if desired.
Video
Notes
- Rice Options: White rice is classic. Use brown rice (longer cook time) or quinoa. For low-carb, stir in cauliflower rice at the end.
- Spice Blend: My Italian spice blend gives the best flavor (or you could even use my French blend!). If you don’t have it, use ½ tsp each dried basil and oregano.
- Make It Yours: Swap beef for Italian sausage, or mix half and half for extra flavor. Add extra veggies like carrots or celery.