Unstuffed Pepper Skillet (Printable Version)

A hearty one-pan dish combining ground beef, sweet peppers, tomatoes, and rice for a quick, comforting meal.

# What You'll Need:

→ Proteins

01 - 1 lb ground beef (ground turkey or chicken may be substituted)

→ Vegetables

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

→ Rice & Tomatoes

05 - 1 cup uncooked long-grain white rice
06 - 1 can (14.5 oz) diced tomatoes, with juices
07 - 1 can (8 oz) tomato sauce
08 - 2 cups low-sodium beef or chicken broth

→ Seasonings

09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp ground black pepper
13 - 1 tsp kosher salt (or to taste)

→ Garnish

14 - 1/2 cup shredded mozzarella cheese
15 - 2 tbsp fresh parsley, chopped

# Directions:

01 - In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and cooked through (about 5 minutes). Drain excess fat if necessary.
02 - Add the diced onion and bell peppers to the skillet. Sauté for 4–5 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute, until fragrant.
04 - Add the uncooked rice, diced tomatoes (with juices), tomato sauce, and broth. Sprinkle in oregano, basil, smoked paprika, black pepper, and salt. Stir to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed.
06 - Uncover, sprinkle mozzarella over the top, and let it melt for 2–3 minutes. Garnish with chopped parsley before serving.

# Expert Tips:

01 -
  • Everything cooks in one pan so cleanup is literally just washing a single skillet
  • The rice absorbs all those gorgeous tomato and pepper flavors while it simmers
  • Ready in under an hour but tastes like it simmered all afternoon
02 -
  • Resist the urge to peek while the rice is simmering—keeping that lid tight is essential for proper steam
  • If the rice is still crunchy after 20 minutes, add a splash more broth and cook a few minutes longer
  • The skillet will continue cooking the rice slightly after you turn off the heat
03 -
  • Dice your peppers and onions to roughly the same size so they cook evenly
  • Let the cheese melt naturally rather than broiling—it stays creamier that way

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