Unstuffed Pepper Skillet
This Unstuffed Pepper Skillet transforms classic stuffed pepper flavors into an easy one-pan dinner.Ground beef provides a savory and satisfying protein-rich base.Colorful bell peppers add sweetness, freshness, and a beautiful appearance.Rice absorbs the flavorful tomato sauce while cooking until tender.Melted cheese creates a creamy, comforting finish.It is an ideal weeknight meal when you want maximum flavor with minimal cleanup.
Ingredients
For the Skillet
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (14–15 ounces) diced tomatoes, with juices
- 1 cup tomato sauce
- 1 ½ cups low-sodium beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 cup shredded cheddar or mozzarella cheese
For Garnishing
- 2 tablespoons freshly chopped parsley
- 2 tablespoons chopped green onions
- Extra shredded cheese, optional
Instructions
- Wash the bell peppers thoroughly and remove their seeds and stems. Dice the red, green, and yellow peppers into small, evenly sized pieces. Dice the onion and mince the garlic.
- Heat a large deep skillet over medium-high heat. Add the olive oil followed by the ground beef.
- Cook for approximately 5–7 minutes, breaking the beef apart with a wooden spoon as it cooks. Continue until it is browned and no longer pink.
- Add the diced onion and cook for about 2–3 minutes until it begins to soften.
- Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
- Add the diced red, green, and yellow bell peppers.
- Cook for approximately 3–4 minutes, stirring occasionally. The peppers should begin to soften while retaining some texture.
- Mix everything thoroughly so the beef and vegetables are coated in the tomato mixture.
- Add Italian seasoning, paprika, smoked paprika, black pepper, salt, and red pepper flakes if using.
- Pour in the uncooked rice and beef broth.
- Stir everything together and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet with a lid, and simmer for approximately 18–20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Sprinkle the shredded cheese evenly over the top. Cover the skillet again and let it sit for about 3–5 minutes, allowing the residual heat to melt the cheese.
- Remove the lid and garnish with freshly chopped parsley and green onions.
- Serve hot directly from the skillet for a comforting, family-style meal.
Notes
- Rice: Long-grain white rice works particularly well, but cooking time may vary depending on the rice used.
- Ground beef: Lean ground beef helps reduce excess grease while keeping the dish flavorful.
- Cheese: Cheddar provides a sharper flavor, while mozzarella creates a softer, stretchier topping.
- Peppers: Use any combination of red, green, yellow, or orange bell peppers.
- Spice level: Red pepper flakes can be increased or omitted depending on your preference.
- Tomatoes: Do not drain the diced tomatoes because their liquid contributes moisture to the rice.
- Skillet: A large, deep skillet with a tight-fitting lid works best.
- Resting: Allow the skillet to rest for a few minutes after cooking so the flavors settle and the cheese finishes melting