Unstuffed Pepper Skillet (Printable)

Hearty skillet with beef, peppers, and rice in tomato sauce

# What You Need:

→ Proteins

01 - 1 pound lean ground beef

→ Vegetables

02 - 1 large onion, finely chopped
03 - 3 bell peppers (red, yellow, green), diced
04 - 2 cloves garlic, minced

→ Grains

05 - 1 cup long-grain white rice, uncooked

→ Liquids

06 - 2 cups low-sodium beef broth
07 - 1 can (15 ounces) diced tomatoes with juices
08 - 1 can (8 ounces) tomato sauce

→ Seasonings

09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt (or to taste)
13 - 1/4 teaspoon freshly ground black pepper

→ Toppings (optional)

14 - 1 cup shredded cheddar or mozzarella cheese
15 - 2 tablespoons chopped fresh parsley

# How-To:

01 - In a large, deep skillet over medium-high heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat if needed.
02 - Add the onion and garlic; sauté for 2–3 minutes until softened.
03 - Stir in the diced bell peppers and cook for another 3–4 minutes until slightly tender.
04 - Add the uncooked rice, beef broth, diced tomatoes with juices, tomato sauce, oregano, basil, smoked paprika, salt, and pepper. Mix well.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and the liquid absorbed.
06 - Uncover, sprinkle cheese over the top, and cook for 2–3 minutes more until melted.
07 - Remove from heat, garnish with chopped parsley, and serve hot.

# Expert Tips:

01 -
  • All the cozy comfort of stuffed peppers without 45 minutes of prep work
  • The rice absorbs every bit of those sweet pepper juices as it cooks
  • One pan means you're not washing a mountain of dishes after dinner
02 -
  • Don't rush the rice simmering time or you'll end up with crunchy grains buried in your dinner
  • If the liquid disappears before the rice is done, add more broth in quarter cup increments
  • The rice continues absorbing liquid even after you take it off the heat
03 -
  • Use a skillet with a tight-fitting lid or your rice won't cook evenly
  • Chop your peppers slightly larger than the onion so they retain some texture
  • Let it rest for five minutes after cooking before you dig in

Go Back