Unstuffed Pepper Skillet
A quick and easy one-pan meal that captures all the delicious flavors of classic stuffed peppers without all the fuss. Loaded with ground beef, rice, tomatoes, and bell peppers, it's a hearty and family-friendly weeknight dinner perfect for meal prep.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 3 bell peppers any color, cored and chopped
- 14.5 ounce can diced tomatoes undrained
- 8 ounce can tomato sauce
- 0.5 cup beef broth
- 0.5 cup uncooked white rice long grain or short grain
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley chopped, for garnish (optional)
Instructions
Preparation Steps
- In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Drain any excess grease.
- Add the diced onion and chopped bell peppers to the skillet with the beef. Cook for 5-7 minutes, stirring occasionally, until vegetables start to soften.
- Stir in the minced garlic and Italian seasoning. Cook for another minute until fragrant.
- Pour in the diced tomatoes (with their juice), tomato sauce, and beef broth. Add the uncooked white rice, salt, and black pepper. Stir everything to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir once or twice during cooking to prevent sticking.
- Remove the skillet from the heat. Sprinkle the shredded mozzarella cheese evenly over the top. Cover again for 5 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh chopped parsley, if desired, and serve hot.
Notes
For a healthier option, use brown rice instead of white rice, adjusting cooking time as needed. You can also add other vegetables like corn or zucchini. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.