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A colorful unstuffed pepper skillet with melted cheddar cheese and ground beef.
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Unstuffed Pepper Skillet - Prepper Protein

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 445kcal

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.