Have you got two peppers lingering in the vegetable drawer since the day before yesterday and zero desire to wash five different pots? This dish is made for you. One single pan, one hour in total, and a result that actually looks like something special.
Ingredients :
- Ground beef — Use beef with at least 15% fat. Too lean and you end up with dry meat that sticks to the bottom. Fat provides flavor — and it will coat the rice during cooking.
- Bell peppers — Two peppers, and the choice is yours. Red and yellow are milder, slightly sweet after cooking. Green adds a little bitterness that contrasts well with the cheese. Avoid wrinkled ones — they’ve already lost much of their moisture.
- Long grain rice — No risotto rice, no basmati. Classic long grain holds up well without getting mushy. It gradually absorbs liquids, giving it time to soak up everything in the pan.
- Worcestershire sauce — One tablespoon, no more. It adds an umami depth, slightly fermented, that you can’t quite identify but would definitely miss if it were gone.
