why make this recipe
Unstuffed Pepper Skillet is a simple, one-pan dish that captures all the great flavors of stuffed peppers without the fuss of stuffing them. It’s perfect for busy weeknights when you want a hearty meal without spending hours in the kitchen. Plus, it’s a great way to sneak in some veggies into your diet, making it both delicious and nutritious.
how to make Unstuffed Pepper Skillet
Ingredients:
- 1½ pounds ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ yellow onion, diced
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 14.5 oz can petite diced tomatoes, drained
- 15 oz can tomato sauce
- 2 cups instant white rice
- Beef broth (salted), as needed for cooking rice
Directions:
- Heat olive oil in a large skillet over medium-high heat.
- Add the diced green and red bell peppers along with the diced onion. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent.
- Push veggies to the side and add ground beef to the skillet. Brown the beef while breaking it up as it cooks. Once there is no pink left, add minced garlic and cook for 30-45 seconds until fragrant.
- Season with onion powder, garlic powder, Italian seasoning, salt, and black pepper. Stir to coat the beef and vegetables evenly with the spices.
- Add drained diced tomatoes, tomato sauce, and instant rice. Pour in beef broth according to rice package instructions (about 2 cups for every 1 cup of instant rice). Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 5-10 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and serve hot.
how to serve Unstuffed Pepper Skillet
You can serve Unstuffed Pepper Skillet straight from the pan. It pairs well with a simple green salad or some crusty bread for a complete meal. If you like, sprinkle some grated cheese on top just before serving for an extra layer of flavor.
how to store Unstuffed Pepper Skillet
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat or microwave until heated through.
tips to make Unstuffed Pepper Skillet
- Feel free to add other vegetables like corn or zucchini for extra nutrition and flavor.
- If you prefer a spicier dish, add some crushed red pepper flakes or diced jalapeños.
- Make sure to adjust the beef broth according to the instructions on the rice package, ensuring that the rice cooks perfectly.
variation (if any)
You can easily make this dish with ground turkey or chicken instead of beef for a lighter option. Additionally, for a vegetarian version, swap the ground meat with beans or lentils.
FAQs
Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook. You’ll need to add more beef broth and adjust the cooking time accordingly.
Can I freeze Unstuffed Pepper Skillet?
Absolutely! Let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
What can I serve with Unstuffed Pepper Skillet?
This dish is great on its own, but you can serve it with a salad, garlic bread, or even tortilla chips for a fun crunch!
Unstuffed Pepper Skillet
Ingredients
Main ingredients
- 1.5 pounds ground beef Can substitute with ground turkey or chicken.
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 green bell pepper diced
- 1 red bell pepper diced
- 0.5 yellow onion diced
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 14.5 oz can petite diced tomatoes, drained
- 15 oz can tomato sauce
- 2 cups instant white rice
- Beef broth (salted), as needed for cooking rice Adjust according to rice package instructions.
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat.
- Add the diced green and red bell peppers along with the diced onion. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent.
- Push veggies to the side and add ground beef to the skillet. Brown the beef while breaking it up as it cooks. Once there is no pink left, add minced garlic and cook for 30-45 seconds until fragrant.
- Season with onion powder, garlic powder, Italian seasoning, salt, and black pepper. Stir to coat the beef and vegetables evenly with the spices.
- Add drained diced tomatoes, tomato sauce, and instant rice. Pour in beef broth according to rice package instructions (about 2 cups for every 1 cup of instant rice). Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 5-10 minutes until the rice is tender and the liquid is absorbed.
- Fluff with a fork and serve hot.