Unstuffed Pepper Skillet (Print Version)

A vibrant one-pan dish capturing classic stuffed pepper flavors. Juicy beef, tender peppers and rice simmer together in rich tomato sauce.

# What You'll Need:

→ Proteins

01 - 1 pound 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 ounces) diced tomatoes with juices
08 - 1 can (8 ounces) tomato sauce

→ Seasonings

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

→ Toppings

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

# How to Cook:

01 - Heat a large, deep skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat if needed.
02 - Add the chopped onion and minced garlic to the skillet. Sauté for 2 to 3 minutes until the onion is softened and fragrant.
03 - Stir in the diced bell peppers. Cook for another 3 to 4 minutes until the peppers are slightly tender but still retain some crunch.
04 - Add the uncooked rice, beef broth, diced tomatoes with juices, tomato sauce, dried oregano, dried 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 the skillet and simmer for 20 to 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 2 to 3 minutes more until the cheese is melted and bubbly.
07 - Remove from heat. Garnish with chopped fresh parsley and serve hot while the cheese is still melted.

# Expert Advice:

01 -
  • The rice cooks directly in the skillet, absorbing all those tomato and beef juices
  • Ready in 45 minutes with only one pan to wash
  • Perfect for busy weeknights when you still want something homemade
02 -
  • Keep the skillet covered while the rice simmers or it will not cook evenly
  • The skillet will continue cooking the rice even after you turn off the heat
03 -
  • Dice your peppers slightly smaller than you think you need so they cook through evenly
  • Use a skillet with a tight-fitting lid to trap the steam for perfectly tender rice

Go Back