Description

This Unstuffed Pepper Skillet is an easy weeknight dinner combining the flavors of traditional stuffed peppers without the hassle of stuffing them. It’s a quick, one-pot meal perfect for the whole family.

Ingredients

1 lb lean ground beef (90% lean)

2 tablespoons extra virgin olive oil

½ yellow onion, diced

3 bell peppers (2 red, 1 green), diced

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, undrained

½ cup shredded cheddar cheese (optional)

½–1 teaspoon red pepper flakes (optional, for spice)

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Instructions

Heat a large skillet on medium-high heat. Add olive oil and heat. Add onion and diced bell peppers and sauté until soft, about 3-4 minutes.
Add garlic and oregano, cook until fragrant (about 30 seconds), 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. Stir in the tomato paste.
Add the can of diced tomatoes (do not drain), uncooked rice, and beef broth. Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is cooked through. Add more broth if needed.
Turn off heat, stir, and top with cheddar cheese (optional). Let the cheese melt before serving.
For instant rice (optional), simmer for 10-15 minutes and add the rice during the last 1-2 minutes.

Notes

Chop the bell peppers into small pieces for quicker cooking.

If browned bits stick to the pan while cooking the beef, reduce the heat to medium.

Adjust with extra broth if the mixture feels too dry after simmering.

Meal Prep: Chop onions and peppers in advance for time-saving.

Storage: Refrigerate leftovers in an airtight container for 3-4 days, or freeze for up to 2 months. Reheat leftovers in a skillet or microwave after thawing in the fridge.

Ground beef provides protein, vitamin B12, zinc, and iron, while bell peppers and rice add dietary fiber, vitamins, and carbohydrates for energy.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: One-Pot
Cuisine: American

Nutrition

Serving Size: 2 cups
Calories: 421 kcal
Sugar: 6g
Sodium: 1200mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 32g
Cholesterol: 75mg