Unstuffed Pepper Skillet
This Unstuffed Pepper Skillet has all the flavors of classic stuffed peppers without the extra work! Made with ground beef, rice, bell peppers, and melty cheese, this easy one-pan dinner is perfect for busy weeknights and family-friendly meals.
Servings: 6
Equipment
- Skillet
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ yellow onion diced
- 2 large bell peppers diced
- 1 lb ground beef
- 4 cloves garlic minced
- 1 teaspoon dried oregano or Italian seasoning
- ½ teaspoon chili powder optional
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ cup long grain white rice dry and uncooked, rinsed if desired
- 1 cup beef broth
- 1 15 oz can fire-roasted diced tomatoes (do not drain)
- 1 cup shredded cheddar or Mexican blend cheese
Instructions
- Heat a large skillet over medium-high heat. Add olive oil. Once hot, add diced onion and bell peppers. Sauté for 3–4 minutes until softened.
- Add ground beef. Break apart with a wooden spoon or meat masher. Cook 5–7 minutes until no longer pink and nearly cooked through. Drain excess fat if needed.
- Stir in minced garlic, oregano (or Italian seasoning), chili powder (if using), cumin, paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
- Pour in diced tomatoes (with juices), uncooked rice, and beef broth. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes, or until rice is tender. Add a splash of extra broth if needed.
- Turn off heat. Stir gently and sprinkle cheese over the top. Cover for a few minutes until melted. Serve warm.
Notes
- Rinse rice before cooking for fluffier texture.
- For extra heat, add red pepper flakes.
- Swap ground beef for ground turkey if desired.
- Store leftovers in an airtight container for up to 4 days.