Description
This Unstuffed Pepper Skillet is a comforting, easy-to-make meal that brings all the flavors of stuffed peppers without the hassle of stuffing bell peppers. Ground beef, tender bell peppers, rice, and a savory tomato broth come together in one skillet for a hearty and satisfying dish perfect for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 4 bell peppers, chopped
- 1 onion, diced
- 2 cups cooked rice
- 1 can diced tomatoes (14.5 oz)
- 2 cups beef broth
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Brown the ground beef: In a large skillet over medium heat, cook the ground beef until fully browned, breaking it apart as it cooks to ensure even cooking and prevent large clumps.
- Cook the onion: Add the diced onion to the skillet with the ground beef and continue cooking until the onion becomes translucent, about 3-4 minutes, which enhances its sweetness and flavor.
- Add the bell peppers: Stir in the chopped bell peppers and cook until they soften, which should take around 5 minutes, releasing their natural flavors into the mixture.
- Combine rice and liquids: Add the cooked rice, diced tomatoes (with juices), and beef broth to the skillet, stirring to combine all the ingredients evenly.
- Season the mixture: Sprinkle in the garlic powder, Italian seasoning, and season with salt and pepper to taste, adjusting the seasoning as needed for a balanced flavor.
- Simmer: Reduce the heat to low and let the skillet simmer uncovered for about 10 minutes, stirring occasionally, to allow the flavors to meld and the liquid to reduce slightly, creating a delicious sauce.
Notes
- Use brown rice or cauliflower rice as a healthier alternative to white rice.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Add shredded cheese on top just before serving for extra richness.
- For added veggies, try including chopped zucchini or mushrooms.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
