Unstuffed Pepper Skillet
A quick and cheesy one-pan meal that delivers all the comfort of stuffed peppers without the fuss. Perfect for busy weeknights.
Ingredients
Main ingredients
- 1 lb ground beef (80/20 for flavor; 90/10 if you want leaner)
- 2 tablespoons olive oil
- 2 large bell peppers, diced (any color)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 14.5 oz can diced tomatoes, undrained
- 1 8 oz can tomato sauce
- 2 cups cooked rice (long grain, jasmine, or brown rice work)
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
Cooking
- Heat a large skillet over medium heat and add the olive oil.
- Add the ground beef and break it apart with a spatula. Cook until browned and no longer pink. Drain excess fat from the skillet (leaving a little for flavor).
- Add diced bell peppers, chopped onion, and minced garlic. Sauté until the vegetables are tender, about 5–7 minutes.
- Season the mixture with salt, black pepper, and Italian seasoning. Stir to coat everything evenly.
- Pour in the diced tomatoes (with their juices) and the tomato sauce. Stir well to combine.
- Bring the skillet to a simmer, then reduce heat to low. Let it cook for about 10 minutes so the flavors meld.
- Stir in the cooked rice and cook until heated through, about 3–5 minutes.
- Sprinkle shredded mozzarella over the top, cover the skillet, and let sit until the cheese melts and becomes bubbly, 2–4 minutes.
- Remove from heat and garnish with chopped parsley if desired. Serve hot.
Notes
For best results, use slightly undercooked rice if finishing in the oven. Don’t skip draining excess beef fat for a better flavor. Build flavor in layers by seasoning during the cooking process.