Unstuffed Pepper Skillet (Printable)

A vibrant one-pan meal featuring ground beef, bell peppers, tomatoes, and rice simmered together in a savory skillet—ready in 40 minutes.

# What You Need:

→ Meats

01 - 1 pound lean ground beef (or turkey, chicken, or plant-based alternative)

→ Vegetables

02 - 1 large onion, diced
03 - 3 bell peppers (red, yellow, green), diced
04 - 2 cloves garlic, minced

→ Grains

05 - 1 cup uncooked long-grain white rice (or brown rice; adjust liquid and cook time)

→ Liquids

06 - 1 can (14.5 ounces) diced tomatoes, with juice
07 - 2 cups low-sodium beef or chicken broth

→ Spices & Seasonings

08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - Pinch red pepper flakes (optional)

→ Cheese (optional for topping)

14 - 1 cup shredded mozzarella or cheddar cheese

# How To Make:

01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if needed.
02 - Add diced onion, bell peppers, and garlic to the skillet. Sauté for 4–5 minutes until vegetables are softened.
03 - Stir in rice, diced tomatoes with juice, broth, oregano, basil, smoked paprika, salt, pepper, and red pepper flakes. Mix well to combine all ingredients.
04 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes for white rice (or 35–40 minutes for brown rice), until rice is tender and most liquid is absorbed. Stir occasionally to prevent sticking.
05 - Uncover skillet and sprinkle cheese evenly over the top. Cover again and cook for 2–3 minutes, until cheese is melted and bubbly.
06 - Serve hot, garnished with fresh parsley if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan so you spend less time washing dishes and more time eating
  • The rice absorbs all those beautiful flavors from the beef and tomatoes as it simmers
  • You get all the comfort of stuffed peppers without the hassle of hollowing out peppers
02 -
  • If your rice is not quite tender after 20 minutes, add another splash of broth and continue cooking, checking every few minutes
  • The mixture will continue thickening after you remove it from heat, so do not worry if it seems a little soupy right when you uncover it
03 -
  • Dice your bell peppers the same size as your onion so everything cooks evenly and looks uniform
  • Pre-shredded cheese often contains anti-caking agents that prevent smooth melting, so grate your own if possible

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