Unstuffed Pepper Skillet (Print)
A vibrant one-pan dish with beef, peppers, and rice in tomato sauce.
# Ingredient list:
→ 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
# Directions:
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 softened and fragrant.
03 - Stir in the diced bell peppers and cook for another 3–4 minutes until slightly tender.
04 - Add the uncooked rice, beef broth, diced tomatoes with juices, tomato sauce, oregano, basil, smoked paprika, salt, and black pepper. Mix thoroughly to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to low. Cover 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 Tips:
01 -
- Everything cooks in one pan so you have approximately zero dishes to wash afterward
- The rice absorbs all those flavorful juices instead of staying separate like in traditional stuffed peppers
02 -
- Different brands of rice absorb liquid differently so check a few minutes early and add more broth if needed
- The skillet continues cooking even after you remove it from heat so take it off when rice is just done
03 -
- Use a skillet with a tight-fitting lid so the rice steams properly instead of boiling dry
- Let it rest for 5 minutes off heat before serving so the rice firms up slightly