Unstuffed Pepper Skillet

Rainy Tuesday nights used to mean takeout menus and arguing about what to order until I threw this skillet together with whatever was in the fridge. Now my family actually cheers when they see me chopping those colorful peppers.

Last winter my sister dropped by unexpectedly during a snowstorm and I panicked because my fridge was practically bare. We ate this straight from the skillet while watching the flakes pile up and she still messages me about that meal.

Ingredients

• 1 lb lean ground beef: The fat here carries so much flavor into the rice but do drain the excess if your beef is particularly fatty
• 1 large onion diced: Yellow onions work perfectly but red ones add a lovely sweetness if that is what you have
• 3 bell peppers diced: The mix of colors makes it beautiful but any combination works as long as you get that sweet pepper flavor
• 2 cloves garlic minced: Fresh is best here because the garlic mellows beautifully as everything simmers together
• 1 cup uncooked long grain white rice: Long grain separates nicely but brown rice works if you add about 10 minutes to the simmer time
• 1 can diced tomatoes with juice: All that liquid becomes part of your cooking liquid so do not drain it
• 2 cups low sodium beef or chicken broth: Low sodium lets you control the salt level since we are seasoning generously
• 1 tsp dried oregano and 1 tsp dried basil: These classic Italian herbs bridge the gap between beef and peppers perfectly
• 1/2 tsp smoked paprika: This is the secret ingredient that makes it taste like it cooked over a campfire
• 1/2 tsp salt and 1/4 tsp black pepper: Start here then taste before serving as everyone likes different salt levels
• Pinch red pepper flakes optional: Just a tiny bit adds warmth without making it spicy
• 1 cup shredded cheese optional: Mozzarella melts beautifully but cheddar adds that sharp punch if you prefer

Instructions

Brown the beef:

Cook your ground beef in a large skillet over medium high heat breaking it up with your spoon until it is no longer pink. This should take about 5 minutes and you will want to drain any excess fat before moving on.

Soften the vegetables:

Toss in your diced onion bell peppers and garlic letting them cook for about 5 minutes. The peppers should start looking glossy and the onions will smell amazing.

Add everything else:

Pour in the uncooked rice diced tomatoes with all their juice and your broth along with all those dried herbs and spices. Give everything a really good stir so the rice is distributed evenly.

Let it simmer:

Bring it to a gentle bubble then turn the heat down to low and cover it tight. Walk away for 20 minutes for white rice or up to 40 if you are using brown rice. Peek once or twice to give it a stir so nothing sticks to the bottom.

Melt the cheese:

Once the rice is tender and has soaked up most of the liquid sprinkle your cheese over the top. Cover it again for just a couple of minutes until it is perfectly melted and gooey.

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My daughter who claims to hate peppers actually asked for seconds the first time I made this and that is when I knew this recipe was staying in the regular rotation forever.

Making It Vegetarian

Plant based ground meat works shockingly well here especially if you brown it really well first to get some texture. Just switch to vegetable broth and nobody will miss the beef at all.

Freezing Instructions

This freezer meal game is strong because everything is already in one container. Let it cool completely then freeze it in portions for those nights when cooking feels impossible.

Serving Suggestions

Crusty bread is perfect for soaking up any remaining juices in your bowl but a simple green salad with a bright vinaigrette cuts through the richness nicely. I have also served it over roasted cauliflower for extra vegetables.

• Fresh chopped parsley adds a pop of color and freshness
• A dollop of sour cream on top cools everything down
• Serve it straight from the skillet for maximum cozy vibes

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Hope this becomes your go to for those nights when you need something comforting but do not want to spend hours in the kitchen.

Recipe Questions & Answers

→ Can I use brown rice instead of white rice?

Yes, brown rice works well but requires additional cooking time and liquid. Plan for 35-40 minutes of simmering time instead of 20 minutes, and add about 1/2 cup extra broth to ensure the rice fully cooks through.

→ Is this skillet meal freezer-friendly?

Absolutely. Cool completely before transferring to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of broth or water to restore moisture.

→ Can I make this vegetarian?

Certainly. Replace the ground beef with plant-based ground meat alternative and use vegetable broth instead of beef or chicken broth. The cooking method remains the same, and you'll still get all those classic stuffed pepper flavors.

→ What other vegetables can I add?

Feel free to incorporate diced zucchini, mushrooms, or spinach. Add heartier vegetables like zucchini and mushrooms during the sauté step. For spinach, stir it in during the last 5 minutes of cooking so it wilts nicely without overcooking.

→ Do I need to cover the skillet while cooking?

Yes, covering is essential for proper rice cooking. The lid traps steam and ensures the rice cooks evenly and absorbs the liquid. Only uncover to stir occasionally and prevent sticking, then recover quickly to maintain that steamy environment.

→ Can I make this spicy?

The red pepper flakes add mild heat, but you can increase the amount to your taste. For more spice, try adding diced jalapeño peppers during the sauté step or use hot Italian sausage instead of ground beef.