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Easy Unstuffed Pepper Skillet

Ground beef, rice, and bell peppers cook together in one skillet for a simplified, flavorful take on stuffed peppers.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 421
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 90% lean
  • 2 tablespoons extra virgin olive oil
  • ½ yellow onion diced
  • 3 bell peppers, any color diced (2 red and 1 green recommended)
  • 3 cloves garlic minced
  • 1 tablespoon fresh oregano chopped, or 1 teaspoon dried oregano or Italian seasoning
  • 1½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt more to taste
  • ¼ teaspoon black pepper more to taste
  • 1 tablespoon tomato paste
  • ½ cup long grain white rice dry/uncooked
  • 1 cup beef broth more as needed
  • 1 15 oz can fire-roasted diced tomatoes do not drain
  • ½ cup shredded cheddar cheese
  • ½-1 teaspoon red pepper flakes optional, if you like spice

Equipment

  • Large skillet with lid
  • wooden spoon
  • knife
  • cutting board

Method
 

  1. Heat a large skillet over medium-high heat. Add olive oil and heat until shimmering. Add diced onion and bell peppers and sauté for 3-4 minutes until softened.
  2. Add minced garlic and oregano, stirring constantly for about 30 seconds until fragrant.
  3. Add ground beef, chili powder, cumin, paprika, salt, black pepper, and red pepper flakes if using. Break apart the beef with a wooden spoon and cook for 5-7 minutes until no longer pink and browned in spots. If browned bits stick to the pan, reduce heat to medium.
  4. Stir in tomato paste and cook for 1 minute, coating everything evenly.
  5. Add the entire can of fire-roasted tomatoes with liquid, uncooked rice, and beef broth. Stir well, scraping up any browned bits from the bottom.
  6. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender.
  7. Turn off heat and check rice. If dry or rice is still firm, add another ¼ cup broth and cook 2-3 more minutes. Stir gently.
  8. Sprinkle shredded cheddar cheese over the top if using. Replace lid for 2 minutes to melt, then serve.

Notes

Storage: Refrigerate in airtight container for 3-4 days. Freeze for up to 2 months in freezer-safe containers. Thaw overnight before reheating. Rice Variations: For minute rice, simmer 10-15 minutes then add rice in last 1-2 minutes. For brown rice, cook separately and stir in at the end. Substitutions: Use ground turkey or chicken instead of beef. Replace beef with beans or tofu for vegetarian. Use cauliflower rice and reduce broth for low-carb. Skip cheese for dairy-free. Serving Ideas: Top with Greek yogurt or sour cream and avocado. Serve over salad or with tortilla chips. Pairs well with green salads or crusty bread.