Description
Unstuffed Pepper Skillet brings all the cozy, nostalgic flavors of classic stuffed peppers into a quick and colorful one-pan dinner, perfect for busy weeknights.
Ingredients
- 1 pound ground beef
- 2–3 bell peppers, diced (any color)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 1 cup cooked rice
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheese (optional)
Instructions
- Heat a large skillet over medium-high heat. Add ground beef, breaking it apart as it cooks. When it begins to brown, stir in onions and bell peppers. Sauté until beef is fully cooked and veggies are soft.
- Stir in minced garlic and Italian seasoning. Cook for 1 minute until fragrant. Season with salt and pepper to taste.
- Add diced tomatoes (with juice) and tomato sauce. Stir well and bring to a gentle simmer. Cook uncovered for 5–7 minutes, allowing sauce to thicken slightly.
- Mix in the cooked rice and stir until fully combined. Let cook for another 2 minutes to absorb flavor.
- If using cheese, sprinkle it evenly over the top and cover the skillet until cheese melts. Serve hot.
Notes
- Top with fresh parsley, basil, green onions, or red pepper flakes for extra flavor.
- Serve with salad, garlic bread, or roasted vegetables for a balanced meal.
- Use the filling in halved roasted bell peppers, baked potatoes, or over zucchini noodles.
- Store leftovers in the fridge up to 4 days or freeze up to 3 months.
- Reheat individual servings in the microwave or warm larger portions in a skillet with a splash of water or broth.
- Substitute beef with ground turkey, chicken, or plant-based alternatives for a lean or vegetarian version.
- Use white rice, brown rice, or cauliflower rice—just make sure it’s fully cooked.
- Add peppers later during cooking if you prefer a firmer texture.
- Make ahead and reheat for easy meal prep.
