Some of my favorite meals aren’t planned, they’re the ones that happen when the fridge is almost empty.

The week after we hosted family, my fridge was looking pretty sad. I had some ground beef, a couple of peppers, a can of diced tomatoes, one bag of microwaveable rice, and just enough cheese left in the bag to make something work. I needed dinner to check a few boxes: easy, filling, and something my 1 year-old could eat right alongside us.

So I started throwing everything into one skillet.

Halfway through dinner my husband looked at me and said, “Wow…this is one of your best meals in a while.”

That’s when I knew this recipe deserved a spot here.

It’s simple, budget-friendly, made almost entirely with pantry staples, and comes together in one pan, which also means fewer dishes. That’s always a win around here.

Why You’ll Love This Recipe

• One skillet dinner
• About 30 minutes from start to finish
• Pantry and freezer staple friendly
• Toddler-approved
• Great for busy weeknights
• Makes delicious leftovers

Recipe Tips

• Dice the peppers small so they soften quickly.
• Don’t skip the Worcestershire sauce. It adds so much flavor.
• Use whatever shredded cheese you have on hand.
• This is a great “clean out the fridge” meal, so feel free to toss in onions, zucchini, or mushrooms.
• Leftovers are even better the next day.

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Ingredients

• 1 lb ground beef
• 2 bell peppers, finely diced
• 1 (14.5-ounce) can diced tomatoes, drained slightly
• 1 bag microwaveable steamed rice (I used a frozen steamable bag.)
• About 1½ cups shredded cheddar (I used whatever was left of my Tillamook Farmstyle Shreds!)
• A small sprinkle of grated Parmesan
• 1-2 tablespoons Worcestershire sauce

Seasonings

(I didn’t measure…season generously to taste.)

• Garlic powder
• Onion powder
• Paprika
• Cumin
• Black pepper
• Salt, if needed

Instructions

1. Brown the beef

Brown the ground beef, seasoning it well with garlic powder, onion powder, paprika, cumin, black pepper, and a little salt if desired.

2. Cook the peppers

Add the finely diced peppers and cook until they’re nice and soft.

3. Add the flavor

Add 1–2 tablespoons Worcestershire sauce along with the diced tomatoes.

Let everything simmer for a few minutes.

4. Microwave the rice

While the beef simmers, cook one bag of frozen steamable rice according to the package directions.

5. Bring it together

Add the cooked rice directly to the skillet.

Stir in the shredded cheddar and Parmesan until melted and everything is combined.

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Serving Suggestions

We ate ours with tortilla chips, almost like a hearty dip, and honestly…I may never eat it another way.

It’s also great:

• On its own
• Wrapped in tortillas
• Topped with sour cream
• With sliced avocado or green onions

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Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully for lunch the next day.

If your week has been full, your fridge is looking a little empty, or you just need dinner on the table without a lot of effort, I hope this recipe helps make the evening feel a little easier.

Have you ever stumbled upon a recipe your family loved simply because you needed to use what you had? I’d love to hear about one of those unexpected favorites in the comments.