Unstuffed Pepper Skillet (Printable)

All the flavors of stuffed peppers come together in this easy one-pan skillet with beef, peppers, and rice.

# What You Need:

→ Proteins

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 large onion, finely chopped
03 - 3 bell peppers (red, yellow, green), diced
04 - 2 cloves garlic, minced

→ Grains

05 - 1 cup long-grain white rice, uncooked

→ Liquids

06 - 2 cups low-sodium beef broth
07 - 1 can (15 oz) diced tomatoes with juices
08 - 1 can (8 oz) tomato sauce

→ Seasonings

09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper

→ Toppings

14 - 1 cup shredded cheddar or mozzarella cheese
15 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Heat a large, deep skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
02 - Add the chopped onion and minced garlic to the skillet. Sauté for 2–3 minutes until the onion is softened and fragrant.
03 - Stir in the diced bell peppers and cook for another 3–4 minutes until slightly tender but still retaining some crunch.
04 - Add the uncooked rice, beef broth, diced tomatoes with juices, tomato sauce, oregano, basil, smoked paprika, salt, and black pepper. Mix thoroughly to distribute all seasonings evenly.
05 - Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
06 - Uncover the skillet and sprinkle shredded cheese evenly over the top. Cook for an additional 2–3 minutes until the cheese is melted and bubbly.
07 - Remove from heat and garnish with chopped fresh parsley. Serve hot while the cheese is still melted.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, meaning less cleanup and more time to relax after dinner
  • The rice absorbs all those delicious tomato and beef juices as it simmers
  • You get all those classic stuffed pepper flavors without the tedious prep work
02 -
  • Dont skip covering the skillet while the rice simmers, or it wont cook properly
  • Let the skillet rest for 5 minutes off heat before serving so the rice can finish absorbing any remaining liquid
  • If using brown rice instead of white, add an extra half cup of broth and extend cooking time by 10 minutes
03 -
  • Pre-chop your vegetables the night before for an even faster weeknight dinner
  • A splash of Worcestershire sauce added with the tomatoes adds incredible depth

Return