This Unstuffed Pepper Skillet is an easy weeknight meal with all the flavors of traditional stuffed peppers but without the hassle of stuffing them! It's a one-pot meal and a great recipe to make when you need something the whole family will love and you have limited time!
As a dietitian, I get asked all the time for dinner recipes that come together quickly & easily. This is a one-pan meal so you'll have less mess to worry about! And it provides a good amount of protein, dietary fiber, and vitamins. Make it for dinner and have leftovers for lunch the next day. This is a high-protein, gluten-free recipe and can easily be made dairy-free.
This recipe was inspired by my One-Pan Turkey Taco Skillet another quick healthy dinner. It's nice to have a regular rotation of an easy weeknight dinner or two you can turn to. Even better when it's a one-pan skillet meal! Unlike making an actual stuffed pepper recipe where you have to cook the peppers and then stuff them, you can save time and effort by making an unstuffed peppers skillet in less time.
My family loves a good stuffed pepper recipe, and the first time I made this, my parents were the recipe testers. We all agreed it HAD to be on the blog - it's just too good not to share. I hope you enjoy this deconstructed version of stuffed pepper!
BTW - it pairs great with a Date Snickers for dessert.😊
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Key Ingredient Notes and Substitutions
This Unstuffed Pepper Skillet is made with simple ingredients. Below are some ingredient notes. Be sure to check the printable recipe card at the bottom for exact ingredient measurements and full recipe.
- Ground Beef - I use 93% lean ground beef for this recipe. You'll use a pound of ground beef to provide a good amount of protein and iron. If you don't eat beef, a good substitute would be a different ground meat. Ground turkey or ground chicken work great. If you are vegan, feel free to substitute with beans or tofu!
- Bell Peppers - I like to use a combination of red bell peppers and green peppers. Bell peppers are a good source of vitamin C, vitamin A, and dietary fiber for a healthy gut. You could use yellow pepper or orange bell pepper instead if you prefer!
- Yellow Onion & Garlic - to add great flavor, texture, and depth.
- Diced Tomatoes - fire-roasted diced tomatoes add a lot of flavor to this easy dinner and also add some liquid to keep it moist and tender.
- Tomato Paste - adding tomato paste to ground meat provides some acidity to balance out the richness and also adds extra flavor to this unstuffed peppers recipe.
- White Rice - I use long-grain white rice for this recipe. Rice cooks relatively quickly and provides carbohydrates which are an important energy source for your brain and body. If you want to decrease cook time, feel free to use minute rice.
- Fresh Oregano - oregano adds an earthy flavor. I love using fresh herbs when I can because they contain important nutrients like the antioxidants found in oregano. Feel free to substitute with dried oregano or Italian seasoning (see the recipe card for substitution recommendations). If you want to use a different fresh herb, fresh parsley, cilantro, or fresh basil added at the end will work.
- Savory Seasonings - a blend of chili powder, cumin, and paprika adds so much flavor to this dish!
- Extra Virgin Olive Oil - added to the bottom of the pan to cook the beef. You can substitute with avocado oil if you prefer. Extra-virgin olive oil is high in heart-healthy fatty acids that support brain health and hormone health.
- Beef Broth - I use beef broth for this recipe, but you can use chicken broth, bone broth or vegetable broth instead if you prefer. If you're sensitive to salt, use a low-sodium broth and add salt to taste at the end of cooking.
- Cheddar Cheese (optional) - turn this into a cheesy unstuffed pepper skillet by melting cheddar cheese on top at the end of cooking.
- Salt & Black Pepper - to tie all the flavors together!
How to Make Unstuffed Pepper Skillet
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Heat a large skillet on medium-high heat. Add olive oil until heated. Add onion and red & green bell peppers and saute until soft, about 3-4 minutes.
- Step 2: Add garlic and oregano until fragrant, about 30 seconds and then add the ground beef and seasonings. Break apart the beef with a wooden spoon or masher. Cook until the beef is no longer pink and almost cooked through, about 5-7 minutes. Then stir in the tomato paste.
- Step 3: Add the can of diced tomatoes (no need to drain), uncooked rice, and beef broth. Bring everything to a boil. Reduce to low heat, cover, and simmer for 15-18 minutes until the rice is cooked.
- Step 4: Turn off the heat, give it a stir, and add extra broth if needed. Add the cheddar cheese to the top of the skillet (optional).
Hint: If you want to use minute rice instead, you only need to let the mixture simmer for 10-15 minutes and add the minute rice in the last 1-2 minutes.
Dietitian Tip
Ground beef provides several important nutrients. It's an excellent source of protein, which can help with feelings of satiety and muscle retention. It also provides a significant amount of vitamin B12, zinc, and iron. Pairing lean cuts of beef with nutrient-packed vegetables like the bell peppers in this recipe is an easy way to get picky eaters to eat their veggies and get in their protein!
Variations
- Hearty - if you prefer a heartier skillet dinner, add diced sweet potatoes for added flavor and complex carbohydrates.
- Low-Carb - use cauliflower rice if you want to make it lower in carbs.
- Spicy - if you like it spicy, add red pepper flakes, cayenne pepper, or hot sauce.
- Vegetarian - make it vegetarian by replacing the ground beef with beans or tofu.
- Dairy-Free - skip the cheese or use dairy-free cheese to make this recipe dairy-free.
Ideas for Serving
- Add your favorite toppings - my favorite way to eat this is with a dollop of plain Greek yogurt or sour cream and sliced avocado on top - such a delicious dinner!
- On top of a salad - Turn it into an Unstuffed Pepper Skillet Salad by serving it on top of crisp romaine lettuce with your favorite dressing.
- With tortilla chips - Have a side of tortilla chips or crunch them up and mix them in!
Storage and Meal Prep
- Meal Prep - you can prep ahead of time by chopping your peppers and onion.
- Refrigerator - store in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
- Freezer - place cooled leftovers in a freezer-safe airtight container and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and heat in a skillet over medium heat or in the microwave.
Expert Tips
- I suggest chopping the bell peppers into small pieces so they cook a bit quicker!
- If you notice browned bits getting stuck to the bottom of the pan while cooking the beef, turn down the heat to medium.
- Once the mixture is done simmering, remove the lid and add more broth if it's too dry.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. Ground beef provides several important nutrients. It's an excellent source of protein, meaning it provides 25 grams of protein per 3 ounces. It also provides a significant amount of vitamin B12, zinc, and iron. Bell peppers are a nutrient-dense, low-calorie ingredient. They provide dietary fiber, antioxidants, vitamins A & C, and potassium. And rice provides carbohydrates, your brain's preferred energy source!
Absolutely! But brown rice takes significantly longer to cook. If you want to use brown rice, I recommend to cook the rice first and then add it to the unstuffed pepper skillet recipe at the end of cooking.
Yes, this is a gluten-free recipe.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Unstuffed Pepper Skillet:
Want to Learn About Nutrition?
Here are some of my educational articles you may enjoy:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Easy Unstuffed Pepper Skillet (Quick One Pot Recipe)
Equipment
Ingredients
- 1 lb lean ground beef I use 90% lean
- 2 tablespoon extra virgin olive oil
- ½ yellow onion, diced
- 3 bell peppers, any color, diced I use 2 red bell peppers and 1 green bell pepper
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano or Italian seasoning
- 1½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
- 1 tablespoon tomato paste
- ½ cup long grain white rice dry/uncooked
- 1 cup beef broth more as needed
- 1 (15 oz) can fire-roasted diced tomatoes do not drain
- ½ cup shredded cheddar cheese
OPTIONAL
- ½-1 teaspoon red pepper flakes if you like a little spice!
Instructions
- Heat a large skillet on medium-high heat. Add olive oil until heated. Add onion and red & green bell peppers and saute until soft, about 3-4 minutes.
- Add garlic and oregano until fragrant, about 30 seconds and then add the ground beef and seasonings. Break apart the beef with a wooden spoon or masher. Cook until the beef is no longer pink and almost cooked through, about 5-7 minutes. Then stir in the tomato paste.
- Add the can of diced tomatoes (no need to drain), uncooked rice, and beef broth. Bring everything to a boil. Reduce to low heat, cover, and simmer for 15-18 minutes until the rice is cooked. Turn off the heat, give it a stir, and add extra broth if needed. Add the cheddar cheese to the top of the skillet (optional).
- Hint: If you want to use minute rice instead, you only need to let the mixture simmer for 10-15 minutes and add the minute rice in the last 1-2 minutes.
Video
Notes
- I suggest chopping the bell peppers into small pieces so they cook a bit quicker!
- If you notice browned bits getting stuck to the bottom of the pan while cooking the beef, turn down the heat to medium.
- Once the mixture is done simmering, remove the lid and add more broth if it's too dry.
- Meal Prep - you can prep ahead of time by chopping your peppers and onion.
- Refrigerator - store in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
- Freezer - place cooled leftovers in a freezer-safe airtight container and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and heat in a skillet over medium heat or in the microwave.
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