Unstuffed Pepper Skillet
Stuffed peppers are a comfort food classic! However, when you want the comfort without the fuss, this Unstuffed Peppers Skillet delivers everything you love in one pan. Tender bell peppers, savory ground beef, rice, and a zesty tomato sauce topped with cheese. It’s fast, comforting, and exactly the kind of dinner that makes busy nights easier!
Servings: 6
Ingredients
- 3 tablespoons olive oil divided
- 1 pound ground beef
- 1 medium onion chopped (approximately 2 cups)
- 1 large stalk celery chopped (approximately 1/2 cup)
- 1 large red bell pepper seeded and cut into 1/2-inch pieces
- 1 large green bell pepper seeded and cut into 1/2-inch pieces
- 5 cloves garlic minced
- 2 cups chicken, beef, or vegetable broth or more if needed
- 1 can (15-ounce) diced tomatoes with Italian herbs undrained
- 1 can (8-ounce) tomato sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dried basil
- 1 teaspoon crushed red pepper flakes or to taste and tolerance
- 1 cup converted (parboiled) rice
- 2 cups shredded Pepper Jack cheese divided
- 2 tablespoons chopped fresh parsley divided
- Salt and freshly ground black pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet or saute pan over medium-high heat.
- Add the ground beef, reduce heat to medium and brown well, breaking up the meat as it cooks until it's no longer pink. Drain off any excess grease and transfer the beef to a plate.
- Add the remaining 2 tablespoons of olive oil to the skillet and heat over medium-high heat. Add the onion and celery, reduce the heat to medium, and cook for 4-5 minutes or until softened.
- Add the red and green bell pepper. Cook for 3-4 minutes or until softened.
- Add the garlic and stir.
- Add the chicken broth, diced tomatoes, tomato sauce, Worcestershire, dried basil, and crushed red pepper flakes.
- Bring to a boil and add the rice. Reduce the heat to low, cover, and gently simmer for 20-25 minutes or until the rice is cooked, stirring once or twice. (If the pan looks dry, add 1/4 to 1/2 cup more liquid if needed.
- Turn the heat off and let it rest 1-2 minutes. Stir in 1 1/2 cups cheese and 1 1/2 tablespoons parsley. Season to taste with salt and black pepper.
- Sprinkle with the remaining cheese and parsley and serve.
Notes
SUBSTITUTIONS:
- Ground turkey, chicken, or plant-based alternatives instead of beef can be used in place of beef.
- You can use brown rice; however, it takes much longer to cook. I suggest cooking it separately and adding it to the skillet at the end to heat it through. For a low-carb option, swap in cauliflower rice.
- If all you have are diced tomatoes, add a teaspoon of dried Italian seasoning.
- You can use regular Monterey Jack cheese instead or another nice melting cheese such as Mozzarella, Havarti, or Gouda.
- Let the beef develop color before breaking it up. That browning creates the deep, savory base that traditional stuffed peppers often lack.
- Keep the simmer gentle and the pan covered. Stir once or twice so the rice gets cooked evenly (like a risotto). Add liquid only in small splashes if needed.
- Turn off the heat and let the skillet rest briefly before stirring in the cheese to prevent separation.
- Get it done to the point where you add the cheese. Let it cool completely, then refrigerate.
- When you want to serve, add a splash of broth or water to loosen it up. Reheat gently over medium-low heat, then stir in the cheese as directed in the recipe.
- Place in small containers as desired, thaw in the refrigerator or microwave, and reheat in the oven or microwave.
Nutrition
Serving: 1 | Calories: 540kcal | Carbohydrates: 32g | Protein: 26g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 601mg | Potassium: 486mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1512IU | Vitamin C: 61mg | Calcium: 336mg | Iron: 3mg