Unstuffed Pepper Skillet (Print)
Hearty skillet with ground beef, bell peppers, and rice simmered in a savory tomato broth. Ready in 30 minutes.
# What You Need:
→ Meats
01 - 1 pound lean ground beef (or ground turkey or chicken)
→ Vegetables
02 - 2 large bell peppers (any color), diced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 14 ounces canned diced tomatoes, with juices
→ Grains
06 - 2/3 cup long-grain white rice, uncooked
→ Liquids
07 - 2 cups low-sodium beef or chicken broth
→ Seasonings
08 - 1 teaspoon dried oregano
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon salt (or to taste)
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Cheese (optional)
13 - 1 cup shredded mozzarella or cheddar cheese
14 - 2 tablespoons fresh parsley or cilantro, chopped, for garnish
# How To Make It:
01 - In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion, bell peppers, and garlic. Sauté for 3–4 minutes until vegetables begin to soften.
03 - Stir in the uncooked rice, diced tomatoes (with juices), broth, oregano, paprika, salt, black pepper, and red pepper flakes if using. Mix well.
04 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the rice is tender and most of the liquid has been absorbed.
05 - Remove from heat. Sprinkle with shredded cheese, cover, and let stand for 2–3 minutes until the cheese melts.
06 - Garnish with fresh parsley or cilantro. Serve hot.
# Expert Advice:
01 -
- Everything cooks in one pan so you spend more time eating and less time at the sink
- The rice absorbs all those pepper and tomato flavors while it simmers
02 -
- Fire-roasted tomatoes instead of regular ones will make you wonder why you ever bothered stuffing peppers in the first place
- The skillet needs to be deep enough so nothing bubbles over when it's simmering covered
03 -
- Dice your peppers the same size as your onion so everything cooks evenly
- Wait to add salt until after it simmers since broth brands vary wildly in sodium content