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Easy Unstuffed Pepper Skillet Recipe

Easy Unstuffed Pepper Skillet Recipe
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★★★★★

4.9 from 19 reviews

This Easy Unstuffed Pepper Skillet is a quick and delicious one-pan meal that combines all the flavors of classic stuffed peppers without the hassle. Ground beef, colorful bell peppers, rice, and a mix of spices come together in a hearty, cheesy skillet perfect for weeknight dinners.

Ingredients

Scale

Meat and Oil

  • 1 lb lean ground beef (90% lean recommended)
  • 2 tablespoons extra virgin olive oil

Vegetables and Aromatics

  • ½ yellow onion, diced
  • 3 bell peppers, any color, diced (2 red and 1 green recommended)
  • 3 cloves garlic, minced

Spices and Seasonings

  • 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano or Italian seasoning
  • 1½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt (more to taste)
  • ¼ teaspoon black pepper (more to taste)
  • ½–1 teaspoon red pepper flakes (optional, for spice)

Base Ingredients

  • 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 (do not drain)

Cheese

  • ½ cup shredded cheddar cheese (optional)

Instructions

  1. Sauté Vegetables: Heat a large skillet over medium-high heat and add the olive oil. Once heated, add the diced onion and bell peppers. Sauté for about 3-4 minutes until the vegetables soften.
  2. Add Garlic and Oregano: Stir in the minced garlic and fresh or dried oregano. Cook until fragrant, about 30 seconds.
  3. Cook Ground Beef and Seasonings: Add the ground beef to the skillet, breaking it apart with a wooden spoon or masher. Season with chili powder, cumin, paprika, salt, black pepper, and optional red pepper flakes. Cook until the beef is no longer pink and nearly cooked through, about 5-7 minutes. Stir in the tomato paste.
  4. Add Tomatoes, Rice, and Broth: Pour in the entire can of fire-roasted diced tomatoes (do not drain), the uncooked long grain white rice, and 1 cup of beef broth. Stir well to combine. Bring mixture to a boil.
  5. Simmer: Reduce the heat to low, cover the skillet, and let it simmer for 15-18 minutes until the rice is tender and cooked through. Turn off the heat and stir the mixture. If needed, add extra beef broth to achieve your desired consistency.
  6. Add Cheese (Optional): Sprinkle shredded cheddar cheese evenly over the top of the skillet. Allow it to melt into the dish before serving.
  7. Alternative for Minute Rice: If using minute rice, add it during the last 1-2 minutes of simmering and cook for 10-15 minutes total.

Notes

  • You can use any color combination of bell peppers or substitute with poblano peppers for a smoky flavor.
  • 90% lean ground beef is recommended for a good balance of flavor and fat content, but you can also use ground turkey or chicken for a lighter option.
  • Adjust the chili powder and red pepper flakes to control the spice level.
  • If the skillet looks too dry during simmering, add additional beef broth to maintain moisture.
  • Cheddar cheese is optional but adds a nice creamy texture; you can substitute with Monterey Jack or mozzarella.
  • For a vegetarian version, replace beef with plant-based ground meat and use vegetable broth.

Nutrition

Keywords: Unstuffed Pepper Skillet, easy weeknight dinner, stuffed pepper recipe, ground beef skillet, one-pan meal, quick dinner, stuffed pepper casserole

Find it online: https://tastybella.com/easy-unstuffed-pepper-skillet-recipe/