Unstuffed Pepper Skillet (Printable View)
Hearty one-pan skillet with ground beef, colorful bell peppers, tomatoes, and rice—a comforting meal ready in 45 minutes.
# Ingredient List:
→ Proteins
01 - 1 lb ground beef
→ Vegetables
02 - 1 large yellow onion, diced
03 - 3 bell peppers (red, yellow, green), diced
04 - 3 cloves garlic, minced
→ Rice & Tomatoes
05 - 1 cup uncooked long-grain white rice
06 - 1 can (14.5 oz) diced tomatoes, with juices
07 - 1 can (8 oz) tomato sauce
08 - 2 cups low-sodium beef or chicken broth
→ Seasonings
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - ½ tsp smoked paprika
12 - ½ tsp ground black pepper
13 - 1 tsp kosher salt
→ Garnish
14 - ½ cup shredded mozzarella cheese
15 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion and bell peppers to the skillet. Sauté for 4–5 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute, until fragrant.
04 - Add the uncooked rice, diced tomatoes with juices, tomato sauce, and broth. Sprinkle in oregano, basil, smoked paprika, black pepper, and salt. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed.
06 - Uncover the skillet, sprinkle mozzarella over the top, and let it melt for 2–3 minutes.
07 - Garnish with chopped parsley before serving.
# Expert Suggestions:
01 -
- Everything cooks in one pan, meaning less cleanup and more time on the couch
- The rice absorbs all those pepper and tomato flavors while it simmers
02 -
- Don't lift the lid while the rice is simmering or it won't cook properly
- The rice continues absorbing liquid after you turn off the heat
03 -
- Use a skillet with a tight fitting lid for even cooking
- Let it rest 5 minutes before serving to let flavors settle