Unstuffed Pepper Skillet (Printable Version)

Hearty skillet with beef, peppers, tomatoes, and rice—ready in 45 minutes.

# What You Need:

→ Proteins

01 - 1 lb ground beef

→ Vegetables

02 - 1 large yellow onion, diced
03 - 3 bell peppers (red, yellow, green), diced
04 - 3 cloves garlic, minced

→ Rice & Tomatoes

05 - 1 cup uncooked long-grain white rice
06 - 1 can (14.5 oz) diced tomatoes, with juices
07 - 1 can (8 oz) tomato sauce
08 - 2 cups low-sodium beef or chicken broth

→ Seasonings

09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp ground black pepper
13 - 1 tsp kosher salt

→ Garnish

14 - 1/2 cup shredded mozzarella cheese
15 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Cook the ground beef in a large skillet over medium-high heat, breaking it apart with a spoon, until browned and cooked through, approximately 5 minutes. Drain any excess fat if needed.
02 - Add the diced onion and bell peppers to the skillet. Cook for 4 to 5 minutes until the vegetables begin to soften.
03 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Add the uncooked rice, diced tomatoes with their juices, tomato sauce, and broth. Sprinkle in the oregano, basil, smoked paprika, black pepper, and salt. Stir everything together thoroughly.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
06 - Uncover the skillet and sprinkle the mozzarella cheese evenly over the top. Let it melt for 2 to 3 minutes before serving.
07 - Sprinkle chopped fresh parsley over the dish as a final garnish before serving.

# Expert Advice:

01 -
  • You get all those cozy stuffed pepper flavors in half the time and with way less fuss
  • The rice cooks right in the pan, soaking up all those savory tomato and beef juices
  • One pan means minimal cleanup and maximum comfort on busy weeknights
02 -
  • Resist the urge to lift the lid while the rice simmers, or you will release steam and mess up the cooking time
  • The rice continues absorbing liquid after you turn off the heat, so do not panic if it looks slightly loose at first
  • If your rice is still crunchy after 20 minutes, add 2 tablespoons more broth and cook 3 to 4 minutes longer
03 -
  • Dice your peppers and onions to roughly the same size so they cook evenly and look uniform
  • Let the skillet rest off the heat for 5 minutes before serving so the rice firms up slightly

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