Description
This Unstuffed Pepper Skillet is a comforting one-pan meal that delivers all the flavors of traditional stuffed bell peppers without the hassle of stuffing. It combines browned ground beef, aromatic onions and garlic, tender bell peppers, savory tomato sauce, and perfectly cooked rice, all topped with a melty, cheesy finish. Ready in just about 45 minutes, it’s a perfect weeknight dinner that’s hearty, satisfying, and easy to make.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground paprika
- Salt & pepper, to taste
- 1 cup long grain white rice (parboiled preferred)
- 2 bell peppers, seeded and sliced into short strips
- 1 cup low sodium beef broth
- 23 ounces tomato sauce (combine one 8-oz can and one 15-oz can)
- 1/3 cup diced tomatoes (cherry, regular, or canned drained)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Brown the ground beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, crumbling the meat as it cooks to ensure even cooking and a crumbly texture.
- Sauté aromatics and season: Reduce heat to medium. Add thinly sliced onion, minced garlic, Italian seasoning, ground paprika, salt, and pepper to the skillet with the beef. Cook for 2-3 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add rice and peppers: Lower heat to medium-low. Stir in the uncooked rice and sliced bell peppers carefully. Cook for 2-3 minutes, allowing the peppers to begin softening while incorporating the rice evenly into the mixture.
- Add liquids and tomatoes: Pour in the beef broth while scraping any browned bits from the bottom of the skillet to enhance flavor. Add the tomato sauce and diced tomatoes, then stir thoroughly to combine all ingredients. Increase heat to medium-high and bring the mixture to a simmer.
- Simmer and cook rice: Reduce heat to medium-low, maintaining a gentle simmer. Cover the skillet with a lid and let it cook undisturbed until the rice is tender and has absorbed most of the liquid, about 20 minutes for parboiled white rice.
- Melt cheese and finish: Remove the skillet from heat and stir the mixture well. Stir in 1/2 cup grated Parmesan cheese, then sprinkle 1/2 cup shredded mozzarella over the top. Cover with the lid again for 2 minutes to let the cheese melt completely. Serve immediately for best flavor and texture.
Notes
- Use parboiled or quick-cooking rice for faster preparation and consistent results.
- Low sodium beef broth helps control salt levels without sacrificing flavor.
- Feel free to substitute ground turkey or chicken for a leaner version.
- For a vegetarian version, replace beef with lentils or plant-based meat alternatives and use vegetable broth.
- Adjust the cheese types to your preference; cheddar or provolone work well too.
- Make sure to keep the skillet covered during the simmering step to allow rice to cook evenly and absorb flavors.
