Description
This Cheesy Unstuffed Pepper Skillet is a delicious, one-pan meal that combines ground beef, bell peppers, tomatoes, and rice in a savory tomato broth, topped with melted Monterey Jack cheese. It’s an easy, comforting dish perfect for weeknight dinners, eliminating the need to stuff peppers while delivering all the classic flavors of stuffed peppers in a quick and convenient skillet meal.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- ½ cup onion, diced
- ½ medium red bell pepper, diced
- ½ medium green bell pepper, diced
Liquids and Sauces
- 2 tablespoons olive oil
- 2 cups chicken broth (low sodium), divided
- 2 tablespoons tomato paste
- 1 ½ cups diced tomato (about 8 ounces)
- Worcestershire sauce, a few dashes (optional)
Grains and Seasonings
- 1 cup white long grain rice, uncooked
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese
- 1 cup Monterey Jack cheese, shredded
Instructions
- Brown the Ground Beef: In a deep, large skillet (at least 10 inches wide), brown the ground beef over medium-high heat until fully cooked and no longer pink. Drain any excess grease from the meat and set it aside.
- Sauté Vegetables: Add olive oil to the same skillet and warm it up. Add the diced onions and bell peppers, then sauté for 3-5 minutes until the vegetables soften.
- Combine Broth and Tomato Paste: Pour half of the chicken broth (about 1 cup) and the tomato paste into the skillet with the sautéed vegetables. Stir well with a spatula to dissolve the tomato paste thoroughly into the broth.
- Add Remaining Ingredients: Add the diced tomatoes, cooked ground beef, remaining 1 cup chicken broth, and uncooked rice to the skillet. Season with oregano, garlic powder, salt, and pepper. Optionally, add a few dashes of Worcestershire sauce. Stir everything together until well combined.
- Simmer the Mixture: Bring the skillet to a boil over medium-high heat. Cover the pan with a lid, reduce the heat to low, and let it simmer for 20-22 minutes until the rice is tender and most of the liquid has been absorbed.
- Melt the Cheese: Turn off the burner and remove the lid. Sprinkle shredded Monterey Jack cheese evenly over the top of the skillet mixture. Cover again and let sit for 1-2 minutes to allow the cheese to melt. Serve warm and enjoy!
Notes
- You can substitute ground turkey or chicken for a lighter version.
- For a spicier flavor, add red pepper flakes or a dash of hot sauce.
- Use low sodium chicken broth to control salt content.
- Ensure the skillet is deep enough to prevent boiling over while simmering.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
