Unstuffed Pepper Skillet (Printable)
Hearty skillet with seasoned beef, colorful peppers, and rice simmered in tomato sauce. Ready in 45 minutes.
# What You'll Need:
→ Proteins
01 - 1 pound ground beef (85% lean recommended), can substitute ground turkey or chicken
→ Vegetables
02 - 1 large yellow onion, diced into 1/4-inch pieces
03 - 3 medium bell peppers (mix of red, yellow, and green), seeded and diced
04 - 3 cloves garlic, minced
→ Rice & Tomatoes
05 - 1 cup uncooked long-grain white rice
06 - 1 can (14.5 ounces) diced tomatoes, with juices
07 - 1 can (8 ounces) tomato sauce
08 - 2 cups low-sodium beef or chicken broth
→ Seasonings
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 teaspoon kosher salt, or to taste
→ Garnish
14 - 1/2 cup shredded mozzarella cheese
15 - 2 tablespoons fresh parsley, finely chopped
# Directions:
01 - Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until thoroughly browned, approximately 5 minutes. If excess fat renders, drain before proceeding.
02 - Add the diced onion and bell peppers to the browned beef. Cook, stirring occasionally, for 4 to 5 minutes until the vegetables soften and begin to develop slight color.
03 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to brown or burn the garlic.
04 - Add the uncooked rice, diced tomatoes with their juices, tomato sauce, and broth to the skillet. Sprinkle in the oregano, basil, smoked paprika, black pepper, and salt. Stir thoroughly to distribute all ingredients evenly.
05 - Bring the mixture to a boil, then immediately reduce heat to low. Cover the skillet with a tight-fitting lid and simmer for 18 to 20 minutes, or until the rice is tender and most liquid has been absorbed. Avoid lifting the lid during cooking.
06 - Remove the lid and sprinkle the mozzarella cheese evenly over the top. Let rest uncovered for 2 to 3 minutes until the cheese melts completely.
07 - Scatter the chopped fresh parsley over the melted cheese. Serve hot directly from the skillet.
# Expert Tips:
01 -
- Everything cooks in one skillet so cleanup takes about three minutes flat
- The rice absorbs all those tomato and beef juices as it cooks, making every bite deeply flavorful
02 -
- If your rice isn't quite tender after 20 minutes but most of the liquid is gone, add just ¼ cup more broth and cook a few minutes longer
- The texture continues to develop as it sits—this reheats beautifully for lunch the next day
03 -
- Using a cast iron skillet gives you the best heat distribution and a beautiful presentation at the table
- Grating your own cheese makes a huge difference in how smoothly it melts over the top