Unstuffed Pepper Skillet
A comforting one-pan meal combining lean ground beef, colorful bell peppers, and hearty rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb lean ground beef Provides a hearty and savory base for the dish.
- 3 medium bell peppers Adds vibrant color and essential nutrients.
- 1 medium onion Offers a sweet and aromatic flavor that enhances the dish.
- 2 cloves garlic Brings depth and richness to the overall taste.
- 14.5 oz diced tomatoes with juices Contributes moisture and a tangy flavor.
- 1 cup long-grain white rice A comforting grain that absorbs flavors beautifully.
- 1 cup beef or chicken broth Enriches the dish with savory depth.
- 1 tsp dried oregano Adds a warm, herbal note that complements the beef.
- 1 tsp smoked paprika Provides a subtle smokiness and warmth.
- 1/2 tsp ground black pepper Enhances overall flavor with a mild spice.
- 1/2 tsp salt Balances flavors and enhances the seasoning.
- 1/4 tsp crushed red pepper flakes Adds a hint of heat for a flavorful kick.
- 1 cup shredded mozzarella or cheddar cheese Melts beautifully on top, adding creaminess.
- 1/4 cup fresh parsley or cilantro For a fresh garnish that adds color.
Instructions
Preparation
- Heat the skillet. Warm a large skillet over medium-high heat.
- Brown the beef. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through.
- Drain excess fat. If necessary, drain any excess fat from the skillet.
- Add veggies. Incorporate the diced onion, bell peppers, and minced garlic into the skillet.
Cooking
- Sauté the vegetables. Sauté for 3–4 minutes until the vegetables begin to soften and become fragrant.
- Stir in remaining ingredients. Add the uncooked rice, diced tomatoes with juices, broth, oregano, paprika, salt, black pepper, and red pepper flakes.
- Combine thoroughly. Mix all the ingredients completely, ensuring the rice is evenly distributed.
- Bring to a boil. Allow the mixture to come to a boil.
- Simmer. Reduce heat to low, cover, and let simmer for 15–18 minutes, or until the rice is tender and most of the liquid has been absorbed.
Serving
- Add cheese. Remove from heat and sprinkle the shredded cheese evenly over the top.
- Let it melt. Cover and let stand for 2–3 minutes until the cheese is melted.
- Garnish and serve. Garnish with fresh parsley or cilantro and serve hot.
Notes
To elevate your Unstuffed Pepper Skillet, consider adding extra veggies such as zucchini or corn, using homemade broth for a richer flavor experience, or adding a pinch of sugar to counterbalance the acidity of the tomatoes.