Unstuffed Pepper Skillet (Printable Version)
All the classic stuffed pepper flavors in an easy one-pan skillet with ground beef, rice, and vegetables.
# What You'll Need:
→ Meats
01 - 1 lb lean ground beef
→ Vegetables
02 - 1 large onion, diced
03 - 3 bell peppers (red, yellow, green), diced
04 - 2 cloves garlic, minced
→ Grains
05 - 1 cup uncooked long-grain white rice
→ Liquids
06 - 1 can (14.5 oz) diced tomatoes, with juice
07 - 2 cups low-sodium beef or chicken broth
→ Spices & Seasonings
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - Pinch red pepper flakes
→ Cheese
14 - 1 cup shredded mozzarella or cheddar cheese
# How to Make It:
01 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, approximately 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion, bell peppers, and garlic to the skillet. Sauté for 4 to 5 minutes until the vegetables have softened and become fragrant.
03 - Stir in the rice, diced tomatoes with their juice, broth, oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes. Mix thoroughly to distribute all seasonings evenly.
04 - Bring the mixture to a gentle boil, then reduce heat to low. Cover the skillet and simmer for 20 minutes for white rice, or until the rice is tender and most liquid has been absorbed. Stir occasionally to prevent sticking.
05 - Uncover the skillet and sprinkle the shredded cheese evenly over the top. Cover again and cook for 2 to 3 minutes until the cheese has melted completely.
06 - Serve hot while the cheese is still melted. Garnish with fresh parsley if desired.
# Expert Insights:
01 -
- Everything cooks in one pan so you spend less time cleaning up
- The rice absorbs all those delicious pepper and tomato flavors as it simmers
02 -
- Resist the urge to lift the lid too often while the rice is simmering or it won't cook evenly
- If the rice isn't done after the suggested time but most liquid is absorbed, add another 1/4 cup broth and continue cooking
03 -
- Cut your peppers slightly larger than the onions so they maintain some texture
- Let the skillet rest covered for 5 minutes off the heat before serving so the rice fluffs up