Unstuffed Pepper Skillet
Unstuffed Pepper Skillet is a quick, flavorful, and comforting meal that brings all the classic stuffed pepper flavors without the hassle of stuffing. It’s perfect for busy weeknights when you want something hearty but simple.
This recipe was inspired by the classic stuffed pepper, but I wanted to create a faster, easier version that doesn’t require hollowing out bell peppers or long baking times.
The idea came from my busy family life, where dinner needed to be both nourishing and quick.
This skillet combines ground beef, rice, tomatoes, and plenty of bell pepper pieces into one satisfying dish, making cleanup easier and mealtime faster.
Why you’ll love this
- Easy one-pan meal: Everything cooks together in one skillet, saving time and effort.
- Classic comfort flavors: All the familiar tastes of stuffed peppers in a simpler form.
- Customizable: Add your favorite spices, swap ground beef for turkey or plant-based protein.
- Perfect for leftovers: Reheats well and tastes even better the next day.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Cuisine: American
Servings: 4
Estimated Cost: $10-$12
Equipment:
- Large skillet with lid
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 bell peppers (red, green, or yellow), diced
- 1 cup uncooked white rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth (or chicken broth)
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley or basil for garnish (optional)
Step-by-Step Instructions
- Heat the skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
- Add diced onion and garlic to the skillet; sauté until softened and fragrant, about 3 minutes.
- Stir in the diced bell peppers and cook for another 3-4 minutes until slightly tender.
- Add the uncooked rice, diced tomatoes (with juice), beef broth, Italian seasoning, smoked paprika, salt, and pepper. Stir to combine everything evenly.
- Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a lid and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.
- Remove from heat and sprinkle shredded cheddar cheese on top, if using. Cover and let the cheese melt for a few minutes.
- Garnish with fresh parsley or basil before serving.
Nutrition Facts
(Per serving, approximate)
- Calories: 400
- Protein: 28g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 4g
- Sodium: 600mg
Tips for Success
- Use fresh bell peppers for the best flavor and texture.
- Keep the skillet covered during simmering to cook rice evenly.
- Feel free to swap ground beef with ground turkey or a plant-based substitute for a lighter version.
- Add a pinch of crushed red pepper flakes if you like a little heat.
Unstuffed Pepper Skillet
Ingredients
- 1 lb ground beef or ground turkey
- 1 medium onion diced
- 2 cloves garlic minced
- 3 bell peppers red, green, or yellow, diced
- 1 cup uncooked white rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth or chicken broth
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese optional
- Fresh parsley or basil for garnish optional
Instructions
- Heat the skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
- Add diced onion and garlic to the skillet; sauté until softened and fragrant, about 3 minutes.
- Stir in the diced bell peppers and cook for another 3-4 minutes until slightly tender.
- Add the uncooked rice, diced tomatoes (with juice), beef broth, Italian seasoning, smoked paprika, salt, and pepper. Stir to combine everything evenly.
- Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a lid and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.
- Remove from heat and sprinkle shredded cheddar cheese on top, if using. Cover and let the cheese melt for a few minutes.
- Garnish with fresh parsley or basil before serving.
Notes
- Use fresh bell peppers for the best flavor and texture.
- Keep the skillet covered during simmering to cook rice evenly.
- Feel free to swap ground beef with ground turkey or a plant-based substitute for a lighter version.
- Add a pinch of crushed red pepper flakes if you like a little heat.
Common Questions
Can I make this recipe vegetarian?
Yes! Use plant-based ground “meat” and vegetable broth instead of beef broth.
What can I substitute for white rice?
Try brown rice or quinoa, but note that cooking times will vary.
Can I prepare this ahead of time?
You can prep ingredients in advance but cook the skillet fresh for best texture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days and reheat gently.
Enjoy this tasty, no-fuss Unstuffed Pepper Skillet with your loved ones, and may every bite bring comfort and joy to your table!
