Description
This Unstuffed Pepper Skillet is a quick and hearty one-pan meal featuring savory ground beef, tender rice, bell peppers, and tomato sauce. It offers all the comforting flavors of stuffed peppers without the fuss of stuffing and baking.
Ingredients
Scale
- 1 pound ground beef
- 1 cup cooked rice (or ⅔ cup uncooked rice)
- 2 bell peppers, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ cup beef broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and chopped bell peppers, and sauté for about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add ground beef to the skillet and cook until browned. Drain excess fat if necessary.
- Stir in tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper.
- Pour in diced tomatoes with juices and beef broth. Stir to combine.
- If using uncooked rice, add it now, cover the skillet, and simmer on low for about 20 minutes until rice is tender.
- If using cooked rice, stir it in once the mixture is simmering and cook uncovered for 5–7 minutes.
- Adjust seasoning if needed. Optionally top with shredded cheese, cover, and let melt.
- Serve hot and enjoy!
Notes
- Chop vegetables evenly for consistent cooking.
- Use pre-cooked rice for a faster version of this unstuffed pepper skillet recipe.
- Add shredded cheese at the end for a melty finish on your deconstructed stuffed pepper casserole.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-pan skillet
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 6g
- Sodium: 570mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
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