Ingredients:

  • 1 lb lean ground sirloin
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large bell peppers (red, green, and yellow), diced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 4 cups low sodium beef broth
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 tbsp brown sugar
  • 2 cups cooked white rice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in your Dutch oven over medium high heat. Add the ground sirloin, breaking it apart with a spoon, and cook until the meat reaches a deep mahogany color. Drain the excess fat if you have a lot in the pan.
  2. Lower the heat to medium. Stir in the diced onion and cook for 3-4 minutes until translucent and soft.
  3. Add the minced garlic and cook for 60 seconds until the scent is pungent and nutty.
  4. Stir in the tomato paste. Cook for 2 minutes until the paste darkens slightly to remove that raw metallic taste.
  5. Pour in the diced bell peppers, diced tomatoes, beef broth, Italian seasoning, red pepper flakes, and brown sugar.
  6. Bring the mixture to a boil, then immediately reduce the heat to low.
  7. Cover the pot and simmer for 15-20 minutes until the peppers are tender but still hold their shape.
  8. Stir in the pre cooked rice. Let it heat through for 5 minutes.
  9. Remove from heat and stir in the fresh parsley.