Unstuffed Pepper Skillet

Overhead view of a skillet with unstuffed peppers.

4.86 from 28 votes

A comforting, one-pan dinner featuring hearty ground beef, tender rice, and crisp bell peppers that delivers all the classic stuffed pepper flavors with a fraction of the effort. Perfect for busy weeknights, this family-friendly meal cooks entirely in a single skillet for effortless prep and lightning-fast cleanup!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Diet: Gluten Free

Difficulty: Easy

Servings: servings

Calories: 344kcal

Author: Nora from Savory Nothings

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

Brown beef:
Heat oil in a large skillet over medium-high heat. Add ground beef and brown, crumbling beef as it cooks.
1 tablespoon olive oil, 1 pound lean ground beef
Add aromatics and seasoning:
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.
1 yellow onion, 2 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon ground paprika, salt & pepper
Stir in rice and peppers:
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.
1 cup long grain white rice, 2 bell peppers
Add liquids:
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.
1 cup beef broth, 23 ounces tomato sauce, ⅓ cup diced tomatoes
Simmer covered:
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.
Finish and serve:
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.
1 cup shredded cheese

Video

Notes

Serving size: Serves 6 if several kids are around the table. If serving all adults, especially when hunger is big, it's closer to 4-5 servings.

Ingredient Notes

Beef: Extra-lean ground beef preferred (or use regular and drain the fat). Ground turkey or plant-based crumbles also work.
Paprika: Swap for chili powder if you want to add a kick of heat.
Bell Peppers: Use any mix of colors. Dice them, or slice into short strips.
Rice: Parboiled white rice works best (approx. 20-minute cook time). If using instant rice, reduce broth to ¼ cup and cook for 8–10 minutes.
Broth: Beef broth adds the best flavor, but chicken or vegetable broth works fine.
Cheese: A mix of shredded mozzarella and parmesan is ideal, but cheddar or Italian blend tastes great too.

Recipe Tips

Sauté fully: Cook the onions until completely softened to eliminate any raw bite.
Watch the heat: Keep the stove on medium-low once the rice is added. Burnt rice stays hard and ruins the texture.
Adjust liquid carefully: Rice varieties absorb liquid differently. If the skillet looks dry but the rice is still firm after 20 minutes, splash in a little extra broth at a time so it doesn't get soggy.

Nutrition