Description
One Pot Unstuffed Pepper Skillet combines the classic flavors of stuffed peppers into a quick and easy one-pan meal featuring ground beef, rice, and colorful bell peppers simmered to perfection in a savory tomato and beef broth sauce.
Ingredients
Meat
- 1 lb ground beef
Vegetables
- 2 bell peppers, diced
- 1 can (14.5 oz) diced tomatoes
Grains
- 1 cup uncooked long-grain rice
Liquids & Broth
- 2 cups beef broth
Seasonings
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
Cheese (Optional)
- 1 cup shredded cheddar cheese
Instructions
- Brown the ground beef: Heat a large skillet over medium-high heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks. Once cooked through, drain any excess grease to keep the dish from being too oily.
- Cook the bell peppers: Stir in the diced bell peppers with the browned beef and cook for 3 to 4 minutes until they start to soften but still retain some crunch.
- Add rice and liquids: Add the uncooked long-grain rice, diced tomatoes (with juices), beef broth, Italian seasoning, garlic powder, salt, and pepper. Stir to combine all ingredients thoroughly.
- Simmer the mixture: Bring the skillet contents to a gentle simmer, then cover with a lid. Allow it to cook for 18 to 20 minutes or until the rice is tender and has absorbed most of the liquid, stirring occasionally to prevent sticking.
- Finish with cheese: Once the rice is cooked through, sprinkle shredded cheddar cheese evenly over the top. Cover the skillet again and let the cheese melt for a few minutes before serving.
Notes
- For a healthier twist, substitute brown rice; increase cooking time to about 35-40 minutes as brown rice takes longer to cook.
- Add crushed red pepper flakes to the skillet along with the seasonings for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
