Unstuffed Pepper Skillet

Rainy Tuesday nights were made for skillet meals like this. I discovered unstuffed peppers during a week when meal prep felt overwhelming, and now it is the dinner I turn to when comfort food needs to happen fast.

Last winter my sister came over exhausted from work. I made this skillet and watched her shoulders actually drop as she took the first bite. Sometimes food is just that simple.

Ingredients

• Ground beef: Brown this thoroughly and drain the fat so your skillet is not greasy
• Bell peppers: Any color works but red peppers add natural sweetness that balances the beef
• Onion and garlic: Dice them small so they cook down evenly with the meat
• Canned diced tomatoes: Fire roasted varieties add a smoky depth that regular tomatoes miss
• Uncooked white rice: Long grain works best because it stays fluffy while absorbing all the skillet flavors
• Beef or chicken broth: Low sodium lets you control the salt level yourself
• Dried oregano and smoked paprika: These two together create that classic stuffed pepper taste profile
• Salt, black pepper, and red pepper flakes: Adjust these to your heat preference
• Shredded cheese: Mozzarella melts beautifully but cheddar adds a sharp bite
• Fresh parsley or cilantro: This bright garnish cuts through the rich meat and rice

Instructions

Brown the beef:

Cook the ground beef in a large skillet over medium high heat breaking it up with a spoon until fully browned about 5 minutes then drain any excess fat

Soften the vegetables:

Add the diced onion bell peppers and garlic to the skillet and sauté for 3 to 4 minutes until they start to soften and smell fragrant

Combine everything:

Stir in the uncooked rice diced tomatoes with their juices broth oregano paprika salt black pepper and red pepper flakes if you want some heat

Simmer until tender:

Bring the mixture to a bubble then lower the heat to low cover the skillet and let it simmer gently for 15 to 18 minutes until the rice is tender and has absorbed most of the liquid

Melt the cheese:

Take the skillet off the heat sprinkle shredded cheese evenly over the top cover again and let it sit for 2 to 3 minutes until melted and gooey

Finish and serve:

Scatter fresh parsley or cilantro on top and bring the whole skillet to the table so everyone can serve themselves

Save

My neighbor smelled this cooking through an open window and texted me immediately. Now we make a double batch and split it. Some recipes just bring people together.

Make It Your Way

Ground turkey or chicken work perfectly if you want something lighter. The vegetables and seasonings carry the flavor so the meat swap does not feel like a sacrifice.

Vegetarian Version

Skip the meat entirely and add two cans of drained kidney beans or black beans. You might want extra smoked paprika to compensate for the missing beef flavor.

Serving Suggestions

A green salad with vinaigrette cuts through the richness. Sometimes I serve corn tortillas on the side for scooping. Leftovers pack perfectly for tomorrow lunch.

• Sour cream on top adds a cool contrast
• Crushed tortilla chips bring the crunch factor
• Extra fresh herbs never hurt anyone

Save

This is the kind of dinner that makes a house feel like home. Simple satisfying and full of flavor.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this skillet reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. Add a splash of broth or water when reheating to refresh the rice.

→ What other proteins work well?

Ground turkey, chicken, or even pork sausage make excellent substitutes for the beef. For a vegetarian version, use drained canned beans like kidney or black beans instead of meat.

→ Can I use brown rice instead?

Absolutely, though brown rice needs about 45 minutes to cook and approximately 1/2 cup more liquid. Adjust the cooking time accordingly and check frequently to prevent burning.

→ How do I know when the rice is done?

The rice should be tender and have absorbed most of the liquid. If grains are still crunchy, add 2-4 tablespoons more broth, cover, and simmer for another 5 minutes.

→ Can I freeze leftovers?

Yes, freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave, adding liquid if needed.

→ What if I don't have a lid?

You can tightly cover the skillet with aluminum foil instead. The key is trapping steam to cook the rice evenly. Just ensure the seal is secure so moisture doesn't escape.