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Easy Unstuffed Pepper Skillet Recipe

Easy Unstuffed Pepper Skillet Recipe
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★★★★★

5.2 from 9 reviews

This Easy Unstuffed Pepper Skillet is a quick, flavorful one-pan dish that combines the classic taste of stuffed peppers without the hassle of stuffing. Made with lean ground beef, colorful bell peppers, aromatic spices, rice, and topped with melted cheddar cheese, it’s a comforting and satisfying meal perfect for busy weeknights.

Ingredients

Scale

Meat and Oils

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

Vegetables and Aromatics

  • ½ yellow onion, diced
  • 3 bell peppers (any color, diced; typically 2 red and 1 green)
  • 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/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. Sauté Vegetables: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the diced yellow onion and bell peppers. Cook, stirring occasionally, until the vegetables are soft and slightly caramelized, about 3-4 minutes.
  2. Add Garlic, Oregano, and Beef: Stir in the minced garlic and fresh or dried oregano; cook until fragrant, approximately 30 seconds. Then add the lean ground beef along with chili powder, cumin, paprika, salt, and black pepper. Break up the beef with a wooden spoon or masher. Cook the beef mixture until the meat is no longer pink and nearly cooked through, about 5-7 minutes. Stir in the tomato paste and combine well.
  3. Add Tomatoes, Rice, and Broth: Pour in the fire-roasted diced tomatoes with their juice, the uncooked long grain white rice, and beef broth. Stir to combine all ingredients. Increase heat to bring the mixture to a boil.
  4. Simmer Until Rice is Tender: Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-18 minutes, or until the rice is cooked and liquid is mostly absorbed. Occasionally check and add more broth if the rice isn’t tender or if the skillet looks dry.
  5. Finish and Serve: Turn off the heat and give the mixture a gentle stir. If desired, sprinkle shredded cheddar cheese on top of the skillet and allow it to melt before serving. Optionally, add red pepper flakes for extra heat.

Notes

  • If using instant or minute rice, add it in during the last 1-2 minutes of cooking and reduce the simmer time to 10-15 minutes accordingly.
  • Feel free to use any combination of bell pepper colors to add visual appeal and flavor variations.
  • Adjust seasoning to taste, especially salt and pepper.
  • For a milder version, omit red pepper flakes.
  • Leftovers can be refrigerated for up to 3 days and reheated well.

Nutrition

Keywords: Unstuffed peppers, skillet recipe, one pan meal, ground beef, bell peppers, healthy dinner, quick recipe

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