Description
This Easy Unstuffed Pepper Skillet is a delicious, one-pot weeknight dinner that captures all the flavors of classic stuffed peppers without the hassle of stuffing. Featuring lean ground beef, colorful bell peppers, aromatic spices, rice, and melted cheddar cheese, this quick and nutritious meal is perfect for busy families looking for a comforting yet simple dish.
Ingredients
Main Ingredients
- 1 lb lean ground beef (90% lean)
- 2 tablespoons extra virgin olive oil
- ½ yellow onion, diced
- 3 bell peppers (any color), diced (2 red, 1 green recommended)
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano or Italian seasoning
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 tablespoon tomato paste
- ½ cup long grain white rice, dry/uncooked
- 1 cup beef broth (add more as needed)
- 1 (15 oz) can fire-roasted diced tomatoes, undrained
- ½ cup shredded cheddar cheese
Optional Ingredients
- ½ - 1 teaspoon red pepper flakes (for spice)
Instructions
- Sauté Vegetables: Heat a large skillet over medium-high heat. Add the olive oil and allow it to warm. Add the diced onion and bell peppers, and sauté until they soften, about 3-4 minutes.
- Add Garlic and Spices: Stir in the minced garlic and oregano, cooking until fragrant, approximately 30 seconds. Then add the ground beef and season with chili powder, cumin, paprika, salt, and black pepper. Break the beef apart with a wooden spoon and cook until it is no longer pink and nearly cooked through, around 5-7 minutes. Stir in the tomato paste to combine.
- Add Rice and Liquids: Pour in the can of fire-roasted diced tomatoes (do not drain), the uncooked rice, and beef broth. Bring the mixture to a boil over high heat.
- Simmer: Reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 15-18 minutes until the rice is fully cooked and tender.
- Finish and Serve: Turn off the heat and stir the mixture. If it seems dry, add extra broth to achieve your desired consistency. Sprinkle shredded cheddar cheese over the top while still warm, allowing it to melt before serving. Optionally, add red pepper flakes for a spicy kick.
Notes
- Chop bell peppers into small pieces for quicker cooking.
- If browned bits stick to the pan while cooking the beef, reduce heat to medium to prevent burning.
- After simmering, remove the lid and add more broth if the dish appears too dry.
- Meal prep by chopping peppers and onions ahead of time.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze cooled leftovers for up to 2 months; thaw overnight in the fridge before reheating.
- Reheat in a skillet over medium heat or microwave until warmed through.
- For minute rice, add it during the last 1-2 minutes of simmering and cook for 10-15 minutes total.
- For brown rice, cook separately and stir into the skillet after cooking.
- Ground beef provides high-quality protein and important nutrients like vitamin B12, zinc, and iron.
- Bell peppers add fiber, vitamins A & C, antioxidants, and potassium.
- Rice supplies carbohydrates, the body’s preferred energy source.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
