Unstuffed Pepper Skillet (Printable)

One-pan meal with ground beef, peppers, tomatoes, and rice for busy weeknights.

# What You’ll Need:

→ Meats

01 - 1 lb lean ground beef (or turkey, chicken, or plant-based alternative)

→ Vegetables

02 - 1 large onion, diced
03 - 3 bell peppers (red, yellow, green), diced
04 - 2 cloves garlic, minced

→ Grains

05 - 1 cup uncooked long-grain white rice (or brown rice)

→ Liquids

06 - 1 can (14.5 oz) diced tomatoes, with juice
07 - 2 cups low-sodium beef or chicken broth

→ Spices & Seasonings

08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper
13 - Pinch red pepper flakes (optional)

→ Cheese (optional for topping)

14 - 1 cup shredded mozzarella or cheddar cheese

# How To Make It:

01 - In a large skillet over medium-high heat, add ground beef. Cook, breaking up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if needed.
02 - Add diced onion, bell peppers, and garlic. Sauté for 4-5 minutes until vegetables are softened.
03 - Stir in rice, diced tomatoes (with juice), broth, oregano, basil, smoked paprika, salt, pepper, and red pepper flakes. Mix well.
04 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes (white rice) or 35-40 minutes (brown rice), until rice is tender and most liquid is absorbed. Stir occasionally to prevent sticking.
05 - Uncover, sprinkle cheese evenly over the top, and cover again for 2-3 minutes, until cheese melts.
06 - Serve hot, garnished with fresh parsley if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The flavors meld together beautifully while the rice absorbs all that savory tomato goodness
02 -
  • The rice needs enough liquid to cook properly so do not be tempted to drain the diced tomatoes
  • Stirring occasionally prevents the rice from sticking to the bottom of the pan
03 -
  • Use a deep skillet with a tight-fitting lid to ensure the rice cooks evenly
  • Let the skillet sit covered for 5 minutes off the heat before serving to let the rice finish absorbing any remaining liquid

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