Try this Unstuffed Pepper Skillet if you need a simple dinner for tonight! Made with rice, ground beef and peppers, this meal cooks in a single skillet for easy prep and a quick cleanup.
1cuplong grain white riceI used parboiled; my rice says it cooks in 15 minutes on the package
2bell peppersseeded and sliced into short strips
1cupbeef brothI used low sodium
23ouncestomato sauceI used one 8-oz can and one 15-oz can
⅓cupdiced tomatoesI used cherry tomatoes, but regular OR drained from a can work, too
1cupshredded cheeseI used ½ cup parmesan and ½ cup mozzarella
Instructions
Heat oil in a large skillet over medium-high heat. Add ground beef and brown, crumbling beef as it cooks.
Reduce heat to medium. Add onion, garlic and all seasoning to the skillet with the beef. Cook for 2-3 minutes, until onion has softened.
Reduce heat to medium-low. Stir through uncooked rice, then stir through sliced peppers. Cook for 2-3 minutes, until peppers are starting to soften.
Stir 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.
Reduce 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.
Once 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.
Video
Notes
Ingredient notes
Beef: I prefer extra-lean ground beef here. Feel free to use regular and then drain off the fat after browning. Ground turkey is also a good alternative, or use a plant-based substitute to make it vegetarian.
Ground paprika: Use chili powder in place (or in addition) of the ground paprika if you want to add some heat.
Bell peppers: I used one red and one yellow pepper. Feel free to use any color you enjoy. I personally do really love green pepper here, but my family won’t eat it… So red and yellow it is for us!
Rice: I use parboiled white rice here (NOT instant rice) and it cooks in around 20 minutes in this recipe. If you use regular white rice or brown rice, the cooking time and liquid required may increase. If you use instant rice, reduce the broth to ¼ cup and then add more as needed during cooking. Instant rice will cook in around 8-10 minutes.
Broth: If you don’t have beef broth on hand, chicken or vegetable broth can be used. The flavor will be a little different, but still good.
Cheese: I love parmesan and mozzarella cheese for this recipe. If you prefer cheddar or an Italian cheese blend, feel free to go for it!
Recipe tips
Make sure to cook the onion until softened, otherwise it will retain a raw onion taste.
Only use medium-low heat when you stir in the rice, you do not want it to brown/burn! Burnt rice stays crispy and will ruin the meal.
I prefer to slice the peppers into short strips, but feel free to dice them if you want.
The cooking time and liquid requirement will greatly depend on your exact rice used. Feel free to add more broth if the rice isn’s soft after 20 minutes and the skillet seems dry. Be careful not to add too much though, or you’ll have unstuffed pepper soup!