Unstuffed Peppers
This Unstuffed Pepper Skillet exists because stuffed peppers are delicious, but let's be honest, nobody has time to stuff individual peppers on a random Tuesday night! So one day I got lazy and decided to try combining all the cozy, hearty flavors I love in stuffed peppers in one skillet for an easy, no-fuss dinner. The result was a meal I have on repeat now! And it's one the whole family will actually get excited about. 😊
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 kosher salt (more to taste)
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
- ½ cup long grain white rice, dry
- 1 cup beef broth (more as needed)
- 1 (15 oz) can fire-roasted diced tomatoes
- 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. If using brown rice, cook the rice separately and add it to the mixture in the same way as minute rice.
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: 420kcalCarbohydrates: 35gProtein: 32gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 1200mgPotassium: 580mgFiber: 4g
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