Ultimate Unstuffed Pepper Skillet
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.
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.