Easy Unstuffed Pepper Skillet (Quick One Pot Recipe) Recipe
This Easy Unstuffed Pepper Skillet is a quick and flavorful one-pot recipe that delivers all the deliciousness of stuffed bell peppers without the hassle of stuffing. Ground beef, aromatic spices, bell peppers, rice, and fire-roasted tomatoes come together in a hearty skillet meal that’s perfect for busy weeknights. Topped with melted cheddar cheese, it’s a crowd-pleaser that’s ready in under 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef (90% lean recommended)
- 2 tablespoons extra virgin olive oil
- ½ yellow onion, diced
- 3 bell peppers (any color), diced (2 red and 1 green used)
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano or Italian seasoning
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt, more to taste
- ¼ teaspoon black pepper, more to taste
- 1 tablespoon tomato paste
- ½ cup long grain white rice, dry/uncooked
- 1 cup beef broth, more as needed
- 1 (15 oz) can fire-roasted diced tomatoes, do not drain
- ½ cup shredded cheddar cheese (optional)
Optional
- ½–1 teaspoon red pepper flakes for added spice
Instructions
- Prepare the Vegetables: Heat a large skillet over medium-high heat and add the olive oil. Once heated, add the diced onion and bell peppers. Sauté for about 3-4 minutes until softened.
- Add Aromatics and Beef: Stir in the minced garlic and oregano, cooking for about 30 seconds until fragrant. Then add the ground beef along with chili powder, cumin, paprika, salt, and black pepper. Break the beef apart using a wooden spoon or masher. Cook for 5-7 minutes until the beef is no longer pink and nearly cooked through. Stir in the tomato paste to combine.
- Combine Tomatoes, Rice, and Broth: Add the fire-roasted diced tomatoes with their juices (no draining needed), dry rice, and beef broth to the skillet. Stir everything together and bring the mixture to a boil.
- Simmer the Skillet: Lower the heat to a simmer, cover the skillet with a lid, and cook for 15-18 minutes until the rice is tender and cooked through. If needed, add more broth toward the end to reach your desired consistency.
- Add Cheese and Serve: Turn off the heat and gently stir the mixture. Sprinkle shredded cheddar cheese on top right after cooking while still warm to melt. Optionally, add red pepper flakes for some heat. Serve warm straight from the skillet.
- Variations: For minute rice, add it last 1-2 minutes of cooking and simmer for 10-15 minutes total. For brown rice, cook separately and stir in at the end. Adjust seasonings to taste.
Notes
- Use lean ground beef (90% lean) for the best balance of flavor and less grease.
- Do not drain the canned tomatoes to retain their smoky flavor and moisture.
- If you prefer less spice, omit the red pepper flakes.
- Adjust broth quantity as needed for desired consistency.
- Cheddar cheese is optional but recommended for a creamy finish.
- This recipe can be adapted with minute rice or pre-cooked brown rice for shorter or alternative cook times.
Keywords: unstuffed pepper skillet, one pot dinner, easy ground beef recipe, stuffed peppers without stuffing, quick skillet meals, weeknight dinner
