Unstuffed Pepper Skillet Recipe

Introduction

This Unstuffed Pepper Skillet is a quick and flavorful twist on the classic stuffed peppers. Packed with seasoned ground beef, tender bell peppers, and gooey melted mozzarella, it’s a comforting one-pan meal perfect for busy weeknights.

Ingredients

• 1 lb ground beef
• 2 tablespoons olive oil
• 2 large bell peppers, diced (any color)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 2 cups cooked rice
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley (optional for garnish)

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat.
2. Step 2: Add diced bell peppers, chopped onion, and minced garlic to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
3. Step 3: Season the mixture with salt, black pepper, and Italian seasoning. Stir until well combined.
4. Step 4: Pour in the diced tomatoes and tomato sauce. Stir to combine everything evenly.
5. Step 5: Bring the mixture to a simmer and then reduce the heat to low. Let it cook for about 10 minutes, allowing the flavors to meld together.
6. Step 6: Stir in the cooked rice and let everything heat through, about 5 minutes.
7. Step 7: Sprinkle the top with shredded mozzarella cheese. Cover the skillet until the cheese is melted and bubbly.
8. Step 8: Remove from heat and garnish with fresh parsley if desired before serving.

Tips & Variations

• Use ground turkey or chicken instead of beef for a lighter option.
• Swap out mozzarella for cheddar or pepper jack cheese to change the flavor profile.
• Add chopped mushrooms or zucchini along with the bell peppers for extra veggies.
• Serve with a side of crusty bread to soak up the tomato sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water if the mixture seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the ground beef with a plant-based meat alternative or extra vegetables like mushrooms and lentils for a vegetarian version.

Is it necessary to cook the rice before adding it?

Yes, the rice should be cooked beforehand, as it only needs to be heated through in the skillet, not cooked from raw.

Unstuffed Pepper Skillet Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

This Unstuffed Pepper Skillet is a quick and easy one-pan meal that combines all the delicious flavors of stuffed peppers without the hassle of stuffing and baking. Ground beef, bell peppers, onions, garlic, tomatoes, and rice are cooked together in a skillet, topped with melted mozzarella cheese for a comforting and hearty dinner perfect for busy weeknights.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Oil

• 1 lb ground beef
• 2 tablespoons olive oil

Vegetables and Aromatics

• 2 large bell peppers, diced (any color)
• 1 medium onion, chopped
• 3 cloves garlic, minced

Seasonings

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning

Tomato Base

• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce

Carbohydrate and Cheese

• 2 cups cooked rice
• 1 cup shredded mozzarella cheese

Garnish

• 1/4 cup chopped fresh parsley (optional for garnish)

Instructions

1. Brown the Beef: Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spatula. Drain off any excess fat to keep the dish from becoming greasy.
2. Cook Vegetables: Add diced bell peppers, chopped onion, and minced garlic to the skillet with the beef. Cook for about 5 to 7 minutes until the vegetables become tender and fragrant.
3. Season the Mixture: Sprinkle in salt, black pepper, and Italian seasoning. Stir well to evenly distribute the seasonings and build flavor.
4. Add Tomato Elements: Pour in the undrained diced tomatoes and tomato sauce. Stir everything together to combine the ingredients fully.
5. Simmer: Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
6. Incorporate Rice: Stir in the cooked rice, mixing thoroughly. Let the skillet cook for another 5 minutes to heat through and let the rice absorb some of the sauce.
7. Add Cheese and Melt: Sprinkle shredded mozzarella cheese evenly over the top. Cover the skillet with a lid and cook until the cheese melts and becomes bubbly, about 3 to 5 minutes.
8. Garnish and Serve: Remove the skillet from heat. Optionally garnish with fresh chopped parsley for a touch of color and fresh flavor before serving.

Notes

• You can use white or brown rice depending on your preference; just ensure it’s cooked before adding.
• Bell peppers of any color can be used, or a mix for a colorful dish.
• For a lower-fat option, substitute ground turkey or chicken for ground beef.
• To make this dish gluten-free, verify that the tomato sauce and canned tomatoes contain no gluten additives.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stove or microwave.
• Fresh parsley garnish is optional but adds a nice fresh contrast to the rich dish.

Keywords: Unstuffed peppers, skillet recipe, ground beef skillet, one pan dinner, quick dinner, easy weeknight meal