One-Skillet Unstuffed Pepper Skillet
This unstuffed pepper skillet gives you all the cozy flavor of classic stuffed peppers in a single pan, no hollowing out required.
Ground beef, bell peppers, and rice simmer together with tomatoes and Italian seasoning, then finish under a bubbly blanket of melted cheese. It is a 30 minute dinner that leaves you with just one skillet to wash.
Why This Skillet Dinner Works
The rice cooks right in the pan with the beef and peppers, soaking up every drop of tomato and meaty juice as it softens.
It tastes like a weeknight version of baked stuffed peppers, with the same tender rice and sweet peppers, but the texture is spoonable and quick to get on the table.
A blanket of mozzarella melted right on top pulls it all together and makes it feel like a real indulgence for a Tuesday night.
Ingredients
- 1 tbsp olive oil: helps brown the beef without sticking
- 1 lb ground beef: 80/20 or 85/15 lean works best
- 1 medium yellow onion: diced small
- 3 bell peppers: any color, cut into bite-sized pieces
- 3 cloves garlic: minced
- 2 tsp Italian seasoning: a dried herb blend for that classic stuffed pepper taste
- ½ tsp salt: plus more to taste
- ¼ tsp black pepper
- 1 cup long-grain white rice: not instant, rinsed
- 1 (14 oz) can diced tomatoes: with their juices
- 1 (8 oz) can tomato sauce
- 1½ cups beef broth: low-sodium gives you more control over salt
- 1½ cups shredded mozzarella cheese: whole milk melts the smoothest
Variations and Substitutions
- Ground turkey: swap in for a leaner skillet, and add an extra teaspoon of oil when browning since turkey has less fat.
- Brown rice: use parboiled brown rice and increase the broth to 1¾ cups, then simmer 10 to 12 minutes longer until tender.
- Dairy-free: top with a shredded plant-based mozzarella or simply leave the cheese off and serve with a spoonful of dairy-free sour cream.
- Pepper swap: use a mix of red, yellow, and green peppers for the most color, or a bag of mini sweet peppers halved works nicely.
- Spice it up: add a pinch of red pepper flakes when you sauté the garlic, or stir in a chopped jalapeño with the onions.
Sausage and Peppers Skillet is next on our list if this skillet is your kind of dinner.
How to Make Unstuffed Pepper Skillet
Step 1: Brown the Beef
Set a large deep skillet or Dutch oven over medium-high heat and add the 1 tbsp olive oil. Once the oil shimmers, crumble in the 1 lb ground beef, along with the ½ tsp salt and ¼ tsp black pepper. Cook, breaking the meat apart with a wooden spoon, until no pink remains, about 6 minutes.
The beef should release some steam and then start sizzling in its own rendered fat. You want a few browned bits on the bottom of the pan, they add depth to the whole dish.
Step 2: Sauté the Vegetables
Drain off all but about 1 tablespoon of fat from the skillet, then stir in the diced onion and the 3 chopped bell peppers. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 minutes.
The peppers will brighten in color as they hit the heat, and your kitchen will start to smell sweet and savory. Add the 3 cloves minced garlic and the 2 tsp Italian seasoning, and stir for 30 seconds until the garlic is fragrant but not browned.
Step 3: Simmer the Rice
Pour in the 1 cup rinsed rice, the whole can of diced tomatoes with their juices, the 8 oz can tomato sauce, and the 1½ cups beef broth. Stir well to combine everything, scraping up any browned bits from the bottom of the pan. Bring the liquid to a boil, then reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18 minutes.
Lift the lid once halfway through to give it a quick stir. When the rice is tender and most of the liquid is absorbed, the mixture should look thick and saucy, not soupy. If the rice still has a bite, cover and cook 3 to 4 minutes more, adding a splash of broth if needed.
Step 4: Melt the Cheese and Serve
Remove the skillet from the heat and scatter the 1½ cups shredded mozzarella evenly over the top. Cover the skillet again and let it sit off the heat for 2 minutes, just until the cheese melts into a gooey layer.
Scoop generous portions straight from the skillet onto plates or into shallow bowls. The cheese will stretch as you serve, and the pepper and beef mixture underneath stays steaming hot.
A Few Tips for This Skillet
- Use a pan with a lid that seals well: so the rice steams and absorbs the liquid evenly without drying out. If your lid is a little loose, check the rice a few minutes early and add a tablespoon of water if the pan looks dry.
- Cut the peppers into even bite-sized pieces: so they soften at the same rate as the onion. This way no one bites into a still-crunchy chunk.
- Let the cheese melt off the heat: rather than over a hot burner to keep it from over-browning and turning oily.
- For extra flavor, deglaze with a splash of broth: if you notice the bottom of the pan getting too dark before you add the tomatoes, but a little fond is welcome.
Keeping Leftovers Fresh
- Refrigerate: cooled portions in an airtight container for up to 4 days. The rice holds up well and the peppers stay tender.
- Reheating: works in the microwave with a damp paper towel over the bowl, or in a covered skillet with a tablespoon of water added to loosen it up. Stir once while it warms through.
What to Serve with Unstuffed Pepper Skillet
A simple green salad with a lemon vinaigrette cuts through the richness of the cheese and beef. Crusty bread or garlic toast is also great for scooping up every last bit of the tomato sauce at the bottom of the bowl.
Frequently Asked Questions
Can I use instant rice instead of long-grain white rice?
Yes, but you will need to adjust the liquid and time. Use 1 cup of instant rice, reduce the broth to 1 cup, and simmer for only 5 to 7 minutes before turning off the heat.
Why is my rice still crunchy after 18 minutes?
Different pans and lids lose steam at different rates. If the rice is not tender, stir in 2 or 3 tablespoons of hot broth or water, cover, and cook over low heat for a few more minutes until it softens.
Can I make this ahead of time?
You can cook the skillet through step 3, then cool and refrigerate it for up to a day. Reheat it gently on the stove with a splash of broth, then add the cheese and melt it just before serving.
Is there a way to cut down on salt?
Use no-salt-added diced tomatoes and tomato sauce, and switch to unsalted beef broth. Season the beef with only pepper during browning, then taste and add salt at the end if needed.
Unstuffed Pepper Skillet Recipe
Ingredients
Method
- Heat the oil in a large deep skillet over medium-high. Brown the beef with salt and pepper, breaking it up, about 6 minutes. Drain off all but 1 tablespoon of fat.
- Add the onion and bell peppers and cook until softened, about 5 minutes. Stir in the garlic and Italian seasoning and cook 30 seconds.
- Add the rinsed rice, diced tomatoes with their juices, tomato sauce, and beef broth. Stir, bring to a boil, then cover, reduce heat to low, and simmer 18 minutes, until the rice is tender and the mixture is thick.
- Remove the skillet from the heat, sprinkle the mozzarella over the top, cover, and let it sit for 2 minutes until the cheese melts. Serve hot.
Notes
