Easy Unstuffed Pepper Skillet
If you love stuffed peppers but don’t want to go through the extra steps of stuffing and baking, this easy unstuffed pepper skillet is the perfect dinner! It has all the classic flavors of stuffed peppers—juicy ground beef, bell peppers, and a savory tomato sauce—all made in just one pan. It’s a quick and nourishing meal the whole family will love, and the best part? It’s ready in under 30 minutes! We hope you enjoy this easy unstuffed pepper skillet!
Servings: 6 people
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil or avocado oil
- 1 small yellow onion diced
- 2 bell peppers chopped
- 3 garlic cloves minced
- 15 oz fire roasted tomatoes
- 2 tbsp tomato paste
- 1 cup white rice
- 2 cups chicken broth
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 cup cheddar cheese shredded
Instructions
- In a large skillet over medium heat, add olive oil and cook the ground beef until browned. Season with sea salt and black pepper. Once cooked remove beef to a separate bowl.
- Add diced onion and bell peppers. Sauté for 3-4 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Pour in the diced tomatoes, tomato paste, and seasonings. Mix well and continue to cook for 2-3 minutes.
- Stir in the rice and mix everything together. Add beef back to the skillet and add broth. Make sure the rice is covered and cook for 2-3 minutes on high heat. Next add the skillet to the oven for 13-15 minutes until the rice is cooked through.
- Around 13 minutes, remove skillet and top with cheese. Place skillet back in the oven until the rice is cooked through and the cheese is melted.
- Top with fresh parsley or red pepper flakes (optional for heat) and enjoy!
Notes
For Storing: Store in an airtight container in the fridge for 3-4 days.