Unstuffed Pepper Skillet
A quick and easy one-pan meal combining ground beef, peppers, tomatoes, and rice for all the flavors of stuffed peppers without the hassle.
Ingredients
Main Ingredients
- 1 pound ground beef (80/20 recommended) Ground turkey or chicken works as a substitute.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium bell peppers, diced (any color; mix colors for visual appeal)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth (or chicken/vegetable broth)
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional) For heat
- 1 cup uncooked white rice (long-grain)
- 1 cup shredded cheese (cheddar or mozzarella)
- to taste salt and pepper
Instructions
Preparation
- Heat a large skillet over medium-high heat and add the olive oil.
- Add the ground beef. Break it up and brown until no longer pink, about 5–7 minutes. Drain excess fat if needed.
- Add the diced onion and minced garlic to the skillet with the beef. Cook until the onion is translucent, about 3 minutes.
- Stir in the diced bell peppers and cook for 2–3 more minutes until they begin to soften.
- Pour in the diced tomatoes, beef broth, tomato paste, Italian seasoning, red pepper flakes (if using), and salt and pepper to taste. Stir to combine.
- Add the uncooked white rice and stir, pressing the rice into the liquid so it’s submerged. Bring the mixture to a boil.
Cooking
- Reduce heat to low, cover the skillet, and simmer for 18–20 minutes, or until rice is tender and has absorbed most of the liquid.
- Remove the lid, sprinkle the shredded cheese evenly over the top, cover again for 2–3 minutes until the cheese melts.
Serving
- Remove from heat, garnish with chopped parsley, and serve hot.
Notes
This dish can be easily scaled for families or meal prep. For a vegetarian version, replace beef with crumbled tempeh or cooked lentils and swap beef broth for vegetable broth.