ULTIMATE UNSTUFFED PEPPER SKILLET

It’s the comforting taste of classic stuffed peppers, but without all the work – imagine savory ground beef, tender peppers, and perfectly cooked rice simmered in a rich tomato sauce. This Unstuffed Pepper Skillet delivers all that flavor in a fraction of the time, and cleanup is a breeze! I promise, this is going to become your new go-to weeknight dinner!

Let’s Gather Our Ingredients

For the Skillet:

• 1 tablespoon olive oil
• 1 pound ground beef (lean or regular)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1 cup cooked rice (white or brown, cooked according to package directions)
• 1/2 cup shredded cheddar cheese (or mozzarella, optional)
• Fresh parsley, chopped (for garnish, optional)

Step-by-Step Instructions: Your Guide to Skillet Perfection

Getting Started: Sautéing the Aromatics

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute more, until fragrant.

Building the Flavor Base: Peppers and Sauce

1. Add the chopped green and red bell peppers to the skillet. Cook until slightly softened, about 5-7 minutes.
2. Pour in the diced tomatoes (undrained) and tomato sauce. Stir in the oregano, basil, red pepper flakes (if using), salt, and pepper.
3. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.

Finishing Touches: Rice and Cheese (Optional)

1. Stir in the cooked rice into the skillet. Make sure everything is well combined.
2. If using, sprinkle the shredded cheese over the top of the skillet. Cover and cook until the cheese is melted, about 2-3 minutes.
3. Garnish with fresh parsley, if desired.

Tips and Tricks for the Best Unstuffed Pepper Skillet

Okay, let’s talk strategy! This recipe is seriously flexible, but a few little tweaks can make a HUGE difference. First off, browning the beef is key. Don’t skip that step! It adds so much depth of flavor. Also, don’t be afraid to customize the veggies. Yellow or orange bell peppers work great too. If you are looking for Southwest Skillet flavors you can even add some jalapenos.

Now, about the rice: I usually use pre-cooked rice to save time, but freshly cooked rice is definitely the best. Just make sure it’s cooked through before adding it to the skillet. And if you’re watching your carbs, cauliflower rice is a fantastic low-carb option. It’s perfect if you are looking for Quick Easy Gf Dinner ideas!

Variations to Spice Things Up

Want to get creative? I love adding a can of drained and rinsed black beans or kidney beans for extra protein and fiber. You could also stir in a dollop of sour cream or Greek yogurt right before serving for a creamy tang. And for a spicier kick, a dash of hot sauce or a pinch more red pepper flakes will do the trick!

You can easily adjust the recipe to suit your tastes. If you prefer a sweeter sauce, add a teaspoon of sugar or honey. For a richer flavor, try using a blend of ground beef and ground pork. This recipe is a great base for endless variations!

Making it a Healthy and Balanced Meal

This Unstuffed Pepper Skillet is already packed with veggies and protein, making it a relatively Easy Healthy Meals Beef option. To make it even healthier, use lean ground beef or ground turkey. Add extra vegetables, such as diced zucchini or mushrooms, for added nutrients. Serve it with a side salad or steamed vegetables for a complete and balanced meal. This dish hits all the marks for Healthy Ideas With Ground Beef.

One thing I really appreciate about this recipe is how easy it is to adapt to different dietary needs. If you’re gluten-free, simply ensure that all of your ingredients are gluten-free. If you’re looking to reduce your carbohydrate intake, use cauliflower rice instead of regular rice. It is great served with a side of roasted broccoli.

Prep Ahead and Storage Tips

This Unstuffed Pepper Skillet is perfect for meal prepping! You can easily make it ahead of time and store it in the refrigerator for up to 3 days. It also freezes well. To freeze, let the skillet cool completely, then transfer it to an airtight container and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

To save even more time on busy weeknights, you can chop the vegetables and cook the rice ahead of time. Store them separately in the refrigerator and simply add them to the skillet when you’re ready to cook. This will significantly reduce the cooking time and make this recipe even quicker and easier!

Serving Suggestions: Complete the Feast

While this Unstuffed Pepper Skillet is delicious on its own, it’s even better when paired with complementary side dishes. A simple side salad with a light vinaigrette is a great way to add some freshness. Roasted vegetables, such as broccoli, asparagus, or Brussels sprouts, also make a healthy and flavorful addition.

If you’re looking for a more substantial meal, consider serving it with a side of cornbread or garlic bread. And don’t forget the toppings! A dollop of sour cream, a sprinkle of shredded cheese, or a handful of chopped cilantro are all great ways to add extra flavor and texture.

Why You’ll Love This Recipe

Honestly, what’s not to love? It’s quick, easy, healthy (ish!), and totally customizable. Plus, it’s a guaranteed crowd-pleaser. Even picky eaters will gobble this one up. It’s a fantastic way to get more veggies into your diet without sacrificing flavor. And let’s be real, anything that saves me time in the kitchen is a win in my book!

If you love this dish, I highly recommend checking out my Slow Cooker Stuffed Pepper recipe for an even easier, hands-off version. Or, if you are in the mood for soup, try the Stuffed Pepper Soup. And for a different flavor profile, give my Tex Mex Chicken And Zucchini Skillet or Tex Mex Zucchini Chicken a try! For another great option check out Mexican Beef And Rice Soup. I think you will find a new favorite recipe!

Final Thoughts: Enjoy the Flavors

There you have it! The ultimate Unstuffed Pepper Skillet recipe. I hope you love it as much as my family does. Don’t be afraid to experiment with different variations and make it your own. Happy cooking!

Ultimate Unstuffed Pepper Skillet

Amelia Chen-Morrison

Enjoy the classic taste of stuffed peppers without the fuss with this Unstuffed Pepper Skillet. Savory ground beef, tender peppers, and perfectly cooked rice simmer in a rich tomato sauce for a quick, easy, and satisfying weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large skillet
• Spoon
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Lid for skillet

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes optional
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup cooked rice
• ½ cup shredded cheddar cheese or mozzarella cheese optional
• Fresh parsley, chopped for garnish, optional

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat.
• Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Add the chopped onion and cook until softened, about 5 minutes.
• Stir in the minced garlic and cook for 1 minute more, until fragrant.
• Add the chopped green and red bell peppers to the skillet. Cook until slightly softened, about 5-7 minutes.
• Pour in the diced tomatoes (undrained) and tomato sauce. Stir in the oregano, basil, red pepper flakes (if using), salt, and pepper.
• Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
• Stir in the cooked rice into the skillet. Make sure everything is well combined.
• If using, sprinkle the shredded cheese over the top of the skillet. Cover and cook until the cheese is melted, about 2-3 minutes.
• Garnish with fresh parsley, if desired.

Notes

This recipe is highly customizable. Use different colored bell peppers or add other vegetables like zucchini or mushrooms. For a spicier dish, add more red pepper flakes or a dash of hot sauce. To make it healthier, use lean ground beef or ground turkey and serve with a side salad. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. You can also substitute cauliflower rice for regular rice for a low carb version.