- 3 tablespoons extra-virgin olive oil, divided
- 3 medium green bell peppers, chopped
- 1 large sweet onion, chopped
- 4 medium cloves garlic, minced
- 1 pound 90%-lean ground beef
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ¾ teaspoon ground pepper, plus more for garnish
- 6 ounces reduced-fat cream cheese, softened
- 2 (8.8-ounce) packages microwavable brown rice
- 1 cup unsalted beef broth
- 4 teaspoons Worcestershire sauce
- 1 cup shredded sharp provolone cheese
- Chopped fresh flat-leaf parsley, for garnish (optional)
- Position oven rack in upper third; preheat to 400°F.
- Heat 2 tablespoons oil in a 12-inch cast-iron skillet over high heat.
- Add chopped bell peppers, chopped onion and minced garlic; cook, stirring often, until softened and lightly browned, 8 to 10 minutes.
- Transfer the vegetables to a plate.
- Do not wipe the skillet clean.
- Add 1 pound ground beef, 2 teaspoons oregano, 1 teaspoon salt, ¾ teaspoon pepper and the remaining 1 tablespoon oil to the skillet.
- Cook over medium-high heat, stirring often to crumble the beef, until cooked through, 5 to 7 minutes.
- Add softened cream cheese; stir until melted and incorporated, about 1 minute.
- Remove from heat and stir in 2 packages brown rice, 1 cup broth, 4 teaspoons Worcestershire and the reserved vegetable mixture until evenly combined.
- Cover the skillet with foil.
- Bake on the upper rack until the rice is tender and the flavors have melded, about 15 minutes. Uncover and sprinkle with 1 cup provolone.
- Increase oven temperature to broil; broil until the cheese is melted and bubbly, 3 to 5 minutes. Garnish with parsley and additional pepper, if desired.
To make ahead
Assemble through Step 2 up to 1 day in advance; cover and refrigerate. Let stand at room temperature while oven preheats before proceeding with Step 3.
Serving Size: about 1⅓ cups Calories 483