It is 6pm and everyone is hungry. You need a meal that is filling and fast. This unstuffed pepper skillet is exactly what you need. It delivers all the classic flavors without the extra work.
There is something so cozy about a warm skillet meal. As the weather turns crisp in the fall, this becomes a staple. It is hearty, colorful, and packed with protein for your active family. You will love how easily it comes together tonight.
Why This Unstuffed Pepper Skillet Is a Winner
This recipe is a true lifesaver for busy weeknights. You only have to wash one single pan. That means more time relaxing and less time scrubbing. It is a complete meal in one go.
Beginner cooks love this method because it is foolproof. You do not have to worry about stuffing peppers. Everything cooks together to create a tender and savory result. It is also very budget-friendly for large families.
Simple Method for Success
Making this dish is incredibly straightforward and stress-free. You start by browning the beef and onions together. Then you simply add the rest of the ingredients. The rice cooks right in the savory beef broth. Even a beginner can master this recipe on the first try.
Simple Ingredients
Most of these items are likely already in your pantry. Using fresh bell peppers adds a beautiful pop of color.
- 1 lb lean ground beef (90/10)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large bell peppers (green and red), chopped into 1-inch pieces
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with liquid
- 1 cup long-grain white rice, uncooked
- 1.5 cups beef broth
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup shredded sharp cheddar cheese
Step-by-Step Directions
- Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat.
- Add ground beef and diced onion to the skillet; cook until beef is fully browned and onion is translucent, approximately 7-8 minutes. Drain excess rendered fat.
- Add chopped bell peppers and minced garlic to the skillet; sauté for 3 minutes until peppers are slightly softened.
- Stir in the diced tomatoes, uncooked rice, beef broth, salt, pepper, paprika, and oregano until well combined.
- Bring the mixture to a simmer, then reduce heat to low and cover the skillet with a tight-fitting lid.
- Cook for 18-20 minutes without lifting the lid, until the rice is tender and the liquid is completely absorbed.
- Remove skillet from heat, sprinkle shredded cheddar cheese evenly over the surface, and cover for 2 minutes to allow the cheese to melt.
- Fluff the mixture gently with a fork and serve immediately.
Best Ways to Enjoy It
Serve this dish warm straight from the skillet. You can top it with fresh parsley or cilantro. A dollop of sour cream adds a lovely richness. It pairs perfectly with a simple side salad. This is a kid-approved favorite for any busy evening.
Storage & Reheating
This recipe is incredible for meal prep lunches. Store leftovers in an airtight container for four days. The flavors actually improve the next day as they meld. Reheat it in the microwave or on the stove. Add a splash of broth if the rice seems dry. Freezing is also an option for future busy nights.
Tips for Best Results
- Do not lift the lid while the rice is simmering.
- Use a heavy-bottomed skillet to prevent the bottom from burning.
- Drain the beef well to keep the dish light.
- Chop your peppers into uniform pieces for even cooking.
- Prep your veggies the night before to save time.
- Try smoked paprika for a deeper, more complex flavor profile.
- Grate your own cheese for the smoothest melt possible.
- Let the dish sit for five minutes before serving.
Ways to Switch It Up
- Substitute ground turkey or chicken for a leaner protein option.
- Add a pinch of red pepper flakes for some heat.
- Use brown rice but remember to increase the liquid.
- Swap cheddar for pepper jack to add a spicy kick.
- Add corn or black beans for extra fiber and texture.
FAQs
Can I use minute rice for this?
You can, but the texture will be quite different. You would need to reduce the liquid significantly. I recommend sticking with long-grain white rice for the best bite.
What if my rice is still crunchy?
This usually happens if the lid is not tight. Add two tablespoons of broth and cover again. Let it steam on low for five more minutes. Patience is key for perfect rice.
I hope this simple meal brings some peace to your busy weeknight. It is such a joy to serve something healthy and delicious. You deserve a stress-free dinner tonight!
— Katie Wood
Ingredients
- 1 lb lean ground beef (90/10)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large bell peppers (green and red), chopped into 1-inch pieces
- 3 cloves garlic , minced
- 1 can (14.5 oz) diced tomatoes with liquid
- 1 cup long -grain white rice, uncooked
- 1.5 cups beef broth
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup shredded sharp cheddar cheese
Instructions
- Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat.
- Add ground beef and diced onion to the skillet; cook until beef is fully browned and onion is translucent, approximately 7-8 minutes. Drain excess rendered fat.
- Add chopped bell peppers and minced garlic to the skillet; sauté for 3 minutes until peppers are slightly softened.
- Stir in the diced tomatoes, uncooked rice, beef broth, salt, pepper, paprika, and oregano until well combined.
- Bring the mixture to a simmer, then reduce heat to low and cover the skillet with a tight-fitting lid.
- Cook for 18-20 minutes without lifting the lid, until the rice is tender and the liquid is completely absorbed.
- Remove skillet from heat, sprinkle shredded cheddar cheese evenly over the surface, and cover for 2 minutes to allow the cheese to melt.
- Fluff the mixture gently with a fork and serve immediately.
