Unstuffed Pepper Skillet (Printable)

Savory beef, peppers, and rice simmer together in one skillet for a quick 30-minute meal

# What You Need:

→ Meats

01 - 1 lb lean ground beef (or ground turkey or chicken)

→ Vegetables

02 - 2 large bell peppers (any color), diced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 14 oz canned diced tomatoes, with juices

→ Grains

06 - 2/3 cup long-grain white rice, uncooked

→ Liquids

07 - 2 cups low-sodium beef or chicken broth

→ Seasonings

08 - 1 tsp dried oregano
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp salt (or to taste)
12 - 1/4 tsp crushed red pepper flakes (optional)

→ Cheese and Garnish

13 - 1 cup shredded mozzarella or cheddar cheese
14 - 2 tbsp fresh parsley or cilantro, chopped

# How To Make It:

01 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion, bell peppers, and garlic to the skillet. Sauté for 3–4 minutes until vegetables begin to soften.
03 - Stir in the uncooked rice, diced tomatoes with juices, broth, oregano, paprika, salt, black pepper, and red pepper flakes if using. Mix well to combine all ingredients.
04 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the rice is tender and most of the liquid has been absorbed.
05 - Remove from heat. Sprinkle with shredded cheese, cover, and let stand for 2–3 minutes until the cheese melts. Garnish with fresh parsley or cilantro and serve hot.

# Expert Suggestions:

01 -
  • Everything cooks in one pan so cleanup takes literally minutes
  • The rice absorbs all those pepper and beef juices while simmering
  • Ready in 30 minutes but tastes like it simmered all afternoon
02 -
  • Brown rice needs about 20 minutes and extra broth so plan accordingly if you substitute
  • The cheese is completely optional so this can easily be dairy free
  • This reheats beautifully for lunch the next day
03 -
  • Let the skillet rest covered after cooking so the rice finishes absorbing steam
  • Cheese melts better if you sprinkle it while the pan is still hot off the burner

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