Easy Unstuffed Pepper Skillet (Quick One Pot Recipe)
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!
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
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.
- 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.
Nutrition
Serving: 2 cupsCalories: 421kcalCarbohydrates: 35gProtein: 32gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 1200mgPotassium: 580mgFiber: 4g
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