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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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