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This skillet-style unstuffed pepper dish turns traditional stuffed peppers into an easy one-pot meal that packs all the awesome flavors without any fussy prep work. It's just what you need for those busy nights when you want something tasty and filling that comes together fast.
I came up with this recipe when we were wanting stuffed peppers but I was running short on time. What started as a quick fix has turned into our family's most asked-for weeknight dinner, especially during those crazy sports seasons when we need something quick but filling.
What You'll Need
- Ground beef: Gives you that filling protein punch. Go for 90% lean to get good flavor without too much grease.
- Bell peppers: Add a nice sweet crunch and bright colors. I like mixing red and green for better taste and looks.
- Onion and garlic: Form the tasty base. Using fresh garlic really bumps up the flavor.
- Rice: Soaks up all those yummy juices while adding nice texture. Regular long grain white rice works best with this quick cooking method.
- Fire roasted tomatoes: Bring a rich, slightly smoky taste. Try to find good canned ones without added sugar.
- Beef broth: Makes everything richer and gives the rice liquid to cook in. Pick low sodium so you can control the salt yourself.
- Spice mix: Makes the whole dish pop. Mixing oregano, chili powder, cumin and paprika creates amazing flavor without making it too hot.
- Tomato paste: Makes the tomato flavor stronger. The tubes are better than cans since you can save what's left.
- Cheddar cheese: Creates that awesome melty top layer. Sharp cheddar gives you the most flavor for your calories.
How To Make It
- Cook Your Veggies First:
- Pour a bit of olive oil into a big skillet and heat it up over medium-high until it's hot. Throw in your chopped onion and bell peppers, and let them cook for about 3-4 minutes until they start getting soft but still have some bite. The peppers will look brighter and the onions will start turning see-through around the edges.
- Add The Flavor Boosters:
- Toss in your chopped garlic and oregano with the softened veggies and stir for just half a minute until you can smell them. Watch carefully so the garlic doesn't burn and get bitter. This quick cooking lets all those good flavors get into the oil.
- Cook The Meat:
- Now add your ground beef and all the seasonings. Break the meat into small bits as it cooks using a wooden spoon. Keep cooking for 5-7 minutes until you don't see any pink and some bits are getting browned. Mix in the tomato paste and cook one more minute to make the flavor deeper.
- Make It All Come Together:
- Pour in the fire-roasted tomatoes with their juice, the uncooked rice, and the beef broth. Mix everything well so the rice gets covered in liquid. Let it heat until you see bubbles coming up around the edges.
- Let It Bubble Away:
- Turn the heat down low, put a tight lid on the skillet, and let it simmer for 15-18 minutes until the rice gets soft and soaks up most of the liquid. Don't peek under the lid while it's cooking or you'll let out steam that helps cook the rice. When done, the rice should be tender but not mushy.
- Finish It Off:
- Turn off the heat and stir everything up, adding a splash more broth if it looks too dry. Sprinkle cheese all over the top and put the lid back on for 1-2 minutes so it melts completely. Let it sit for 5 minutes before dishing up so all the flavors can mix together.
The fire-roasted tomatoes are what makes this dish special. I found this out by mistake when I grabbed the wrong can from my shelf one night, and now I won't make it any other way. They add this subtle smoky flavor that turns the whole dish from just okay to completely addictive.
Prep Ahead Options
This unstuffed pepper skillet is perfect for meal planning. You can make the whole thing up to three days before and split it into separate containers for quick lunches. It actually tastes even better the next day after the flavors have had time to blend together.
Ways To Mix It Up
This dish is super flexible and works with whatever you have on hand. You can swap in ground turkey or chicken instead of beef for something lighter. If you want to use brown rice, just cook it about 15 minutes longer and add another half cup of broth.
What To Serve With It
This filling skillet works great all by itself or with simple sides to round out your meal. Try pairing it with a fresh green salad with tangy dressing for a nice contrast to the rich, savory dish. Some warm crusty bread is also perfect for scooping up any sauce left in your bowl.
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This meal lets you enjoy quick and easy cooking without giving up any flavor—it's smart comfort food at its best.
Frequently Asked Questions
- → Can I use a different type of meat for this?
Sure! While the recipe uses lean ground beef, you can swap in ground turkey, chicken, or even plant-based meat. If you go for turkey or chicken, be sure to add a bit of extra olive oil since they're leaner. For plant-based options, just follow the package directions for cooking times.
- → Will brown rice work instead of white?
Absolutely, but it'll take a little adjustment. Brown rice needs more time (about 35–40 minutes) and extra liquid. Start by adding an extra half cup of broth, and keep an eye on it as it cooks. For smoother results, partially cook the brown rice for 15 minutes before tossing it into the skillet.
- → How spicy is this meal?
If made as listed, it's gently spiced with a bit of warmth from paprika and chili powder. Want extra heat? Add more red pepper flakes (about half to one teaspoon). For a milder version, cut back the chili powder to half a teaspoon and skip the red pepper flakes.
- → What sides go well with this meal?
It's satisfying by itself, but you can add sides if you'd like! Simple options like a fresh green salad, garlic bread, steamed veggies, or avocado slices work great. Want something hearty? Pair it with cornbread or crusty bread to soak up the juices.
- → Can I prepare this ahead of time?
Definitely! This dish keeps well and reheats like a champ, so it's great for meal prep. Store it in the fridge for up to four days in airtight containers. When reheating, add a splash of broth or water to prevent it from drying out. It's even tastier the next day as the flavors deepen.
- → What are some veggie-friendly options?
To make it vegetarian, swap the beef for 2 cups of lentils, a mix of chopped mushrooms and walnuts, or a plant-based alternative. Use veggie broth instead of beef broth. Everything else stays the same, though plant-based proteins might need a shorter cooking time.