Imagine savoring all the rich, comforting flavors of stuffed peppers without the hassle of actually stuffing them. That’s exactly what the Unstuffed Pepper Skillet delivers. This dish captures the essence of a classic comfort food, bringing together vibrant bell peppers, hearty ground beef, and aromatic spices, all simmered to perfection in one easy skillet. It’s a quick, delicious meal that’s perfect for busy weeknights or casual gatherings.
The beauty of the Unstuffed Pepper Skillet lies in its simplicity. With just one pan and a handful of ingredients, you can create a dish that’s bursting with flavor and nutrition. The combination of tender bell peppers, juicy tomatoes, and seasoned meat creates a delightful harmony that’s sure to please the whole family. Plus, it’s incredibly versatile—serve it over rice, with a side of crusty bread, or even on its own for a low-carb option.
This recipe isn’t just about convenience; it’s about transforming everyday ingredients into something extraordinary. Whether you’re a seasoned cook or a kitchen novice, you’ll find joy in the process and satisfaction in every bite. So, grab your skillet and get ready to make your new favorite go-to dinner—one that’s as comforting as it is effortless.
Unstuffed Pepper Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion thinly sliced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon ground paprika
- salt & pepper to taste
- 1 cup long grain white rice I used parboiled; my rice says it cooks in 15 minutes on the package
- 2 bell peppers seeded and sliced into short strips
- 1 cup beef broth I used low sodium
- 23 ounces tomato sauce I used one 8-oz can and one 15-oz can
- ⅓ cup diced tomatoes I used cherry tomatoes, but regular OR drained from a can work, too
- 1 cup shredded cheese I used ½ cup parmesan and ½ cup mozzarella
Instructions
1Heat oil in a large skillet over medium-high heat. Add ground beef and brown, crumbling beef as it cooks.
2Reduce heat to medium. Add onion, garlic and all seasoning to the skillet with the beef. Cook for 2-3 minutes, until onion has softened.
3Reduce heat to medium-low. Stir through uncooked rice, then stir through sliced peppers. Cook for 2-3 minutes, until peppers are starting to soften.
4Stir through beef broth, scraping any browned bits off the bottom of the pan. Add tomato sauce and diced tomatoes and stir well. Bring to a simmer over medium-high heat.
5Reduce heat to medium-low, making sure liquids are still gently simmering. Cover skillet with a lid and cook until rice is done, around 20 minutes for par-boiled white rice.
6Once rice is done, take off the heat and stir well. Add cheese (I stir in ½ cup grated parmesan, then top with ½ cup shredded mozzarella). Cover with a lid again for 2 minutes, until cheese has melted. Serve immediately.
