Unstuffed Pepper Skillet: The Ultimate One-Pan Meal Recipe
Introduction to Unstuffed Pepper Skillet
Welcome to the world of Unstuffed Pepper Skillet, a delicious and easy one-pan meal that’s perfect for busy families! This dish captures all the flavors of traditional stuffed peppers, minus the hassle of stuffing each individual pepper. With vibrant bell peppers, savory ground beef, and fluffy rice, this recipe is sure to become a family favorite!
A Personal Story Behind My Unstuffed Pepper Skillet Journey
Growing up, my family often enjoyed stuffed peppers during the cooler months. It was a hearty, comforting dish that brought us together at the dinner table. As I got older and started cooking for myself, I found that I loved the flavors but didn’t always have the time to prepare the dish the traditional way. That’s when I created this Unstuffed Pepper Skillet recipe. It allows me to enjoy the same comforting flavors in a fraction of the time!
What Makes This Unstuffed Pepper Skillet Recipe Special?
This Unstuffed Pepper Skillet recipe is special for several reasons. First, it’s incredibly easy to prepare and only requires one skillet, making cleanup a breeze. Second, it’s versatile – you can easily customize the ingredients based on your preferences or what you have on hand. Finally, it’s a nutritious meal packed with protein and colorful vegetables, making it a wholesome choice for any day of the week.
The Full Unstuffed Pepper Skillet Recipe
Ingredients
- 1 lb lean ground beef (90% lean)
- 2 tbsp extra virgin olive oil
- 1/2 yellow onion, diced
- 3 bell peppers (any color), diced (2 red, 1 green)
- 3 cloves garlic, minced
- 1 tbsp fresh oregano (chopped) or 1 tsp dried oregano/Italian seasoning
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt (more to taste)
- 1/4 tsp black pepper (more to taste)
- 1 tbsp tomato paste
- 1/2 cup long grain white rice (dry/uncooked)
- 1 cup beef broth (more as needed)
- 1 can (15 oz) fire-roasted diced tomatoes (do not drain)
- 1/2 cup shredded cheddar cheese
- Optional: 1/2-1 tsp red pepper flakes (for spice)
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil. Once heated, add the diced onion and bell peppers. Sauté until soft, about 3-4 minutes. Tip: Keep stirring occasionally to prevent the vegetables from sticking.
- Add the minced garlic and oregano. Cook until fragrant, about 30 seconds. Then, add the ground beef and seasonings. Break apart the beef using a wooden spoon or masher. Cook until the beef is no longer pink and almost cooked through, around 5-7 minutes. Stir in the tomato paste.
- Add the can of diced tomatoes (do not drain), uncooked rice, and beef broth. Bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is cooked. Tip: Stir occasionally and add extra broth if needed for moisture.
- Turn off the heat, stir, and sprinkle cheddar cheese on top. Note: For minute rice, simmer for 10-15 minutes and add the rice in the last 1-2 minutes. If using brown rice, cook separately and fold into the mixture similarly to minute rice.
Serving Suggestions and Variations for Unstuffed Pepper Skillet
This Unstuffed Pepper Skillet is delicious on its own, but you can elevate it with some great serving suggestions. Consider serving it with a side of crusty bread or a fresh green salad for a complete meal. If you’d like to switch up the flavors, try adding black beans or corn for a southwestern twist. For those who enjoy a bit of heat, top your skillet with jalapeños or a dollop of sour cream!
Frequently Asked Questions About Unstuffed Pepper Skillet
Can I make this dish ahead of time?
Yes! You can prepare this Unstuffed Pepper Skillet in advance and store it in the fridge for up to 3 days. Just reheat it on the stove or in the microwave when you’re ready to eat.
Can I use different types of meat?
Absolutely! While this recipe uses ground beef, you can substitute it with turkey, chicken, or even plant-based ground meat for a vegetarian option.
What if I don’t have fresh oregano?
No problem! You can use dried oregano or Italian seasoning as a substitute. Just remember that dried herbs are more concentrated, so you’ll need less.
Recipe Stats
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories per Serving: 350
Servings: 4
Unstuffed Pepper Skillet
Equipment
- Skillet Large skillet for cooking the dish.
Ingredients
Main Ingredients
- 1 lb lean ground beef 90% lean
- 2 tbsp extra virgin olive oil
- 0.5 cup yellow onion diced
- 3 count bell peppers diced (2 red, 1 green)
- 3 cloves garlic minced
- 1 tbsp fresh oregano chopped
- 1.5 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt more to taste
- 0.25 tsp black pepper more to taste
- 1 tbsp tomato paste
- 0.5 cup long grain white rice dry/uncooked
- 1 cup beef broth more as needed
- 1 can fire-roasted diced tomatoes 15 oz, do not drain
- 0.5 cup shredded cheddar cheese
- 0.5 tsp red pepper flakes optional, for spice
Instructions
- Heat a large skillet over medium-high heat. Add olive oil. Once heated, add diced onion and bell peppers. Sauté until soft, about 3-4 minutes. Tip: Keep stirring occasionally to prevent sticking.
- Add minced garlic and oregano. Cook until fragrant, about 30 seconds, then add the ground beef and seasonings. Break apart the beef with a spoon. Cook until beef is no longer pink, around 5-7 minutes. Stir in tomato paste.
- Add the can of diced tomatoes (undrained), uncooked rice, and beef broth. Bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is cooked. Stir occasionally and add extra broth if needed.
- Turn off the heat, stir, and sprinkle cheddar cheese on top. Note: For minute rice, simmer for 10-15 minutes and add rice in last 1-2 minutes. If using brown rice, cook separately and add similarly.