Unstuffed Pepper Skillet (Printable)

All the flavors of stuffed peppers in an easy one-pan skillet with ground beef, vegetables, and rice.

# 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, or to taste
12 - 1/4 tsp black pepper
13 - Pinch red pepper flakes

→ Cheese (optional)

14 - 1 cup shredded mozzarella or cheddar cheese

# Directions:

01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, approximately 5 minutes. Drain excess fat if needed.
02 - Add diced onion, bell peppers, and garlic to the skillet. Sauté for 4-5 minutes until vegetables are softened and fragrant.
03 - Stir in rice, diced tomatoes with juice, broth, oregano, basil, smoked paprika, salt, pepper, and red pepper flakes. Mix thoroughly to distribute seasonings evenly.
04 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes until rice is tender and most liquid is absorbed. Stir occasionally to prevent sticking.
05 - Uncover skillet and sprinkle cheese evenly over the top. Cover again and cook for 2-3 minutes until cheese is melted and bubbly.
06 - Serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan so you can spend more time actually eating dinner with your people instead of scrubbing multiple pots
  • The rice absorbs all those gorgeous pepper and tomato flavors while it simmers making every bite taste like it cooked for hours
02 -
  • The rice continues absorbing liquid after you take it off the heat so do not worry if there is still a bit of liquid when you uncover it
  • If your skillet lid does not fit tight you might need to add a splash more broth halfway through cooking
03 -
  • Cut your peppers slightly larger than the onions so they do not completely disappear into the rice
  • Let it rest covered for 5 minutes off the heat before serving so the flavors settle

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