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Easy Unstuffed Pepper Skillet Recipe

Easy Unstuffed Pepper Skillet Recipe
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★★★★★

4.8 from 7 reviews

This Easy Unstuffed Pepper Skillet is a delicious one-pan meal that combines the classic flavors of stuffed peppers in a quick and convenient skillet dish. Ground beef, diced bell peppers, rice, and a blend of spices simmer together in beef broth and fire-roasted tomatoes, topped with melted cheddar cheese for a cozy, satisfying dinner perfect for busy weeknights.

Ingredients

Scale

Meat and Oil

  • 1 lb lean ground beef (90% lean recommended)
  • 2 tablespoons extra virgin olive oil

Vegetables and Aromatics

  • ½ yellow onion, diced
  • 3 bell peppers (any color, diced; 2 red and 1 green recommended)
  • 3 cloves garlic, minced

Spices and Seasonings

  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano or Italian seasoning)
  • 1½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt (more to taste)
  • ¼ teaspoon black pepper (more to taste)
  • ½–1 teaspoon red pepper flakes (optional for spice)

Other Ingredients

  • 1 tablespoon tomato paste
  • ½ cup long grain white rice, dry and uncooked
  • 1 cup beef broth (more as needed)
  • 1 (15 oz) can fire-roasted diced tomatoes (do not drain)
  • ½ cup shredded cheddar cheese (optional)

Instructions

  1. Heat the skillet and sauté vegetables: Heat a large skillet over medium-high heat and add the olive oil. Once heated, add the diced onion and bell peppers. Sauté for about 3-4 minutes until the vegetables are softened.
  2. Add garlic, oregano, and ground beef: Stir in the minced garlic and oregano and cook for about 30 seconds until fragrant. Add the ground beef and season with chili powder, cumin, paprika, salt, black pepper, and red pepper flakes if using. Break apart the beef with a wooden spoon or masher and cook until no longer pink and almost cooked through, about 5-7 minutes.
  3. Incorporate tomato paste: Stir in the tomato paste and mix well to evenly coat the meat and vegetables.
  4. Add tomatoes, rice, and broth: Pour in the fire-roasted diced tomatoes (with their juices), uncooked rice, and beef broth. Stir to combine all ingredients.
  5. Simmer until rice is cooked: Bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer for 15-18 minutes, or until the rice is tender and cooked through. If using minute rice, add it in the last 1-2 minutes of cooking and simmer for 10-15 minutes total.
  6. Finish with cheese: Turn off heat and give the skillet a good stir. Add extra broth if mixture seems dry. Sprinkle shredded cheddar cheese over the top, cover again, and let the residual heat melt the cheese.
  7. Serve and enjoy: Once cheese is melted, serve hot straight from the skillet for a comforting, easy meal.

Notes

  • You can customize the bell pepper colors based on preference or what you have on hand.
  • For a spicier dish, increase the red pepper flakes or add a diced jalapeño with the peppers.
  • If you prefer a vegetarian version, substitute ground beef with plant-based protein or beans and use vegetable broth.
  • Minute rice shortens cooking time but affects texture; use as instructed if short on time.
  • Adjust salt and spices to taste at the end before serving.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.

Nutrition

Keywords: unstuffed peppers, easy skillet meal, ground beef recipe, weeknight dinner, stuffed pepper skillet, quick dinner, one-pot meal

Find it online: https://dinewithlily.com/easy-unstuffed-pepper-skillet-recipe-2/