Easy Unstuffed Pepper Skillet (Quick One Pot Recipe) Recipe

Introduction

This Easy Unstuffed Pepper Skillet offers all the classic flavors of stuffed peppers without the fuss of hollowing out vegetables. It’s a quick, one-pot meal packed with ground beef, bell peppers, rice, and savory spices, perfect for busy weeknights.

Ingredients

• 1 lb lean ground beef (90% lean recommended)
• 2 tablespoons extra virgin olive oil
• ½ yellow onion, diced
• 3 bell peppers, any color, diced (2 red and 1 green suggested)
• 3 cloves garlic, minced
• 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
• 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, undrained
• ½ cup shredded cheddar cheese
• Optional: ½-1 teaspoon red pepper flakes for spice

Instructions

1. Step 1: Heat a large skillet over medium-high heat and add the olive oil. Once heated, sauté the diced onion and bell peppers until soft, about 3–4 minutes.
2. Step 2: Add the minced garlic and oregano, cooking until fragrant, about 30 seconds. Then add the ground beef and seasonings (chili powder, cumin, paprika, salt, and black pepper). Break apart the beef with a wooden spoon or masher and cook until no longer pink and nearly cooked through, about 5–7 minutes. Stir in the tomato paste.
3. Step 3: Add the undrained diced tomatoes, uncooked rice, and beef broth to the skillet. Bring to a boil, then reduce heat to low and cover. Simmer for 15–18 minutes until the rice is tender.
4. Step 4: Turn off the heat and stir the mixture. Add extra broth if the dish seems dry. Sprinkle the shredded cheddar cheese on top while still warm to melt before serving.

Tips & Variations

• For a spicier version, add ½ to 1 teaspoon of red pepper flakes when adding the seasonings.
• If using minute rice, add it in the last 1–2 minutes of cooking and simmer for 10–15 minutes total.
• Brown rice requires longer cooking, so cook it separately before stirring it into the skillet like minute rice.
• Swap cheddar for mozzarella or pepper jack cheese for a different flavor.
• Use ground turkey or chicken as a lighter meat option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. Add a splash of broth or water if the mixture seems dry when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes! Substitute the ground beef with plant-based crumbles or cooked lentils. Use vegetable broth instead of beef broth for a vegetarian-friendly version.

Can I prepare this dish ahead of time?

Absolutely. You can prepare the skillet up to the point before adding cheese. Cool and refrigerate, then reheat and add cheese just before serving.

Easy Unstuffed Pepper Skillet (Quick One Pot Recipe) Recipe

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★★★★★

4.8 from 108 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Easy Unstuffed Pepper Skillet is a quick and delicious one-pot meal that captures the classic flavors of stuffed bell peppers without the hassle of stuffing them. Ground beef, vibrant bell peppers, aromatic spices, rice, and fire-roasted tomatoes come together in a savory skillet dish topped with melted cheddar cheese, perfect for a comforting weeknight dinner.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb lean ground beef (90% lean)
• 2 tablespoons extra virgin olive oil
• ½ yellow onion, diced
• 3 bell peppers (any color), diced (2 red and 1 green recommended)
• 3 cloves garlic, minced
• 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)
• 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)
• ½ cup shredded cheddar cheese

Optional Ingredients

• ½–1 teaspoon red pepper flakes (for added spice)

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Instructions

1. Prepare Vegetables and Sauté: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the diced yellow onion and bell peppers. Sauté for about 3-4 minutes until the vegetables become soft and fragrant.
2. Add Garlic and Seasonings: Stir in the minced garlic and fresh oregano (or dried oregano/Italian seasoning) and cook for about 30 seconds until fragrant. Then add the ground beef and all the seasonings including chili powder, cumin, paprika, salt, and black pepper.
3. Cook the Ground Beef: Break apart the beef with a wooden spoon or masher while cooking. Continue cooking until the beef is no longer pink and nearly cooked through, approximately 5-7 minutes. Stir in the tomato paste to enhance the depth of flavor.
4. Add Tomatoes, Rice, and Broth: Pour in the can of fire-roasted diced tomatoes (do not drain), uncooked rice, and beef broth. Stir to combine all ingredients thoroughly.
5. Simmer the Mixture: Bring the contents to a boil, then reduce heat to low. Cover the skillet and let it simmer gently for 15-18 minutes or until the rice is tender and fully cooked.
6. Finish and Serve: Once the rice is cooked, turn off the heat and give the mixture a stir. If it seems too dry, add extra broth to reach desired consistency. Sprinkle shredded cheddar cheese over the top and cover for a few minutes to allow the cheese to melt before serving.
7. Optional Variations: For minute rice, add it in the last 1-2 minutes of cooking and reduce simmer time to 10-15 minutes. For brown rice, cook separately and add at the end just like minute rice.

Notes

• You can adjust the spice level by adding red pepper flakes according to your preference.
• If you prefer a vegetarian version, substitute the ground beef with plant-based meat or beans and use vegetable broth.
• Using fire-roasted diced tomatoes adds a smoky depth of flavor; regular diced tomatoes can be used as a substitute.
• This recipe is easily adaptable to different types of rice, but cooking times will vary.
• The dish can be made ahead and reheated; add a splash of broth when reheating to keep it moist.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: Unstuffed pepper skillet, ground beef skillet, easy one pot meals, stuffed pepper recipe, quick dinner, bell pepper recipe, beef and rice skillet