- Heat a large skillet or frying pan over medium-high heat and add a small amount of cooking oil.
- Add the sliced onions and cook for a few minutes until they become translucent and slightly caramelized.
- Add the minced garlic and cook for about 30 seconds, or until fragrant.
- Add the ground beef to the skillet. Break it apart with a spatula and cook until it’s browned and no longer pink. Make sure to break up any clumps as it cooks.
- Drain any excess fat from the skillet if necessary.
- Stir in the chili powder, cumin, salt, and pepper. Mix well to evenly distribute the seasonings.
- Add the sliced bell peppers to the skillet and cook for 3-4 minutes until they start to soften.
- Pour in the diced tomatoes with their juice. Stir everything together.
- Lower the heat, cover the skillet, and let it simmer for about 10-15 minutes, or until the peppers are tender and the flavors have melded together.
- Just before serving, sprinkle the shredded cheese on top of the skillet. Cover the skillet again and let it melt for a couple of minutes, or you can also place it under a broiler for a minute or two to melt and slightly brown the cheese.
- Garnish with fresh cilantro or green onions if desired.
- Serve the ground beef and peppers skillet hot. You can enjoy it on its own or with rice, tortillas, or crusty bread.
Feel free to customize this recipe by adding other ingredients like black beans, corn, or hot sauce to suit your taste. It’s a versatile and comforting dish that’s perfect for a quick weeknight dinner.
