Unstuffed Pepper Skillet (Printable)
Classic stuffed pepper flavors deconstructed into a quick one-skillet meal with beef, peppers, and rice.
# What You’ll Need:
→ Meats
01 - 1 lb lean ground beef (or ground turkey or chicken)
→ Vegetables
02 - 2 large bell peppers (any color), diced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 14 oz canned diced tomatoes, with juices
→ Grains
06 - 2/3 cup long-grain white rice, uncooked
→ Liquids
07 - 2 cups low-sodium beef or chicken broth
→ Seasonings
08 - 1 tsp dried oregano
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp salt (or to taste)
12 - 1/4 tsp crushed red pepper flakes (optional)
→ Cheese and Garnish (optional)
13 - 1 cup shredded mozzarella or cheddar cheese
14 - 2 tbsp fresh parsley or cilantro, chopped, for garnish
# Steps:
01 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion, bell peppers, and garlic to the skillet. Sauté for 3–4 minutes until vegetables begin to soften.
03 - Stir in the uncooked rice, diced tomatoes with juices, broth, oregano, paprika, salt, black pepper, and red pepper flakes if using. Mix thoroughly to combine all ingredients.
04 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the rice is tender and most of the liquid has been absorbed.
05 - Remove from heat. Sprinkle with shredded cheese, cover, and let stand for 2–3 minutes until the cheese melts.
06 - Garnish with fresh parsley or cilantro. Serve hot while the cheese is melted and the rice is fluffy.
# Expert Advice:
01 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The rice absorbs all those savory flavors while simmering right in the skillet
02 -
- Drain excess fat after browning the meat or the final dish will feel greasy
- Do not lift the lid while the rice is simmering or it will not cook evenly
03 -
- Fire-roasted tomatoes make a huge difference in overall flavor depth
- Let the cheese melt while covered so it stays gooey instead of getting a skin