If you love the cozy, comforting flavors of traditional stuffed peppers but want to skip the extra steps, this Easy Unstuffed Pepper Skillet Recipe is going to be your new go-to dinner. It packs all the deliciousness of stuffed peppers—savory ground beef, tender bell peppers, fragrant spices, and melty cheese—into one easy skillet dish that’s perfect for busy weeknights. Plus, it’s a wonderful way to get dinner on the table fast without sacrificing flavor or heartiness.
Ingredients You’ll Need
These ingredients are simple, familiar, and come together to create a beautiful balance of textures, colors, and flavors. Each component plays its part: the bell peppers add sweetness and crunch, the ground beef gives it meaty richness, while the spices bring warmth and depth.
- 1 lb lean ground beef: Using 90% lean helps keep the dish hearty without being greasy.
- 2 tablespoons extra virgin olive oil: For sautéing veggies and adding a subtle fruity richness.
- ½ yellow onion, diced: Adds a mellow sweetness that complements the peppers perfectly.
- 3 bell peppers, diced: A colorful medley of 2 red and 1 green for brightness and crunch.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth.
- 1 tablespoon fresh oregano (or 1 teaspoon dried/Italian seasoning): Brings a fresh herbaceous note.
- 1½ teaspoons chili powder: Adds a touch of smoky depth.
- 1 teaspoon ground cumin: For a slightly earthy undertone.
- 1 teaspoon paprika: Gives subtle sweetness and color.
- 1 teaspoon salt (plus more to taste): Enhances all the flavors.
- ¼ teaspoon black pepper (plus more to taste): Adds mild heat and balance.
- 1 tablespoon tomato paste: Concentrates the tomato flavor for richness.
- ½ cup long grain white rice, dry: The base that absorbs all those fantastic flavors.
- 1 cup beef broth (plus more as needed): Keeps everything moist and infuses savory goodness.
- 1 (15 oz) can fire-roasted diced tomatoes (do not drain): Adds a smoky, vibrant tomato punch.
- ½ cup shredded cheddar cheese: Melts on top for a gooey, indulgent finish.
- OPTIONAL – ½ to 1 teaspoon red pepper flakes: A lovely kick if you enjoy a little heat.
How to Make Easy Unstuffed Pepper Skillet Recipe
Step 1: Sauté the Aromatics and Peppers
Start by heating your large skillet over medium-high heat and adding the olive oil. When the oil shimmers, toss in the diced onion and colorful bell peppers. Sauté them for about 3 to 4 minutes until they become tender and slightly sweet, setting a wonderful flavor base for the dish.
Step 2: Add Garlic, Herbs, and Ground Beef
Next, stir in the minced garlic and oregano. Let those aromas build for about 30 seconds before adding the ground beef along with chili powder, cumin, paprika, salt, and black pepper. Break up the beef gently with a wooden spoon, cooking until it’s no longer pink and nearly cooked through—this generally takes around 5 to 7 minutes. Stir in the tomato paste to deepen the tomato flavor that’s about to make this skillet irresistible.
Step 3: Combine Tomatoes, Rice, and Broth
Pour in the fire-roasted diced tomatoes straight from the can—you don’t need to drain them! Add the uncooked rice and beef broth. Bring the mixture to a boil, then turn the heat down to low. Cover the skillet and let it simmer gently for 15 to 18 minutes until the rice cooks through and soaks up all those fantastic flavors.
Step 4: Finish with Cheese and Final Touches
Once the rice is perfectly tender, turn off the heat and give the skillet a good stir. If it seems a little thick, feel free to add extra broth for creaminess. Sprinkle the shredded cheddar cheese over the top while the skillet is still hot so it melts beautifully, adding that satisfying gooey layer everyone loves.
How to Serve Easy Unstuffed Pepper Skillet Recipe
Garnishes
A sprinkle of fresh chopped parsley or green onions adds a pop of color and freshness that contrasts nicely with the rich beef and peppers. A dollop of sour cream or a squeeze of lime juice also brightens up the dish and adds creaminess if you’d like to get a little more indulgent.
Side Dishes
This skillet is a complete meal on its own, but pairing it with a simple side salad or steamed green beans makes the meal feel even more balanced. For something cozy, garlic bread or warm pita can be perfect for mopping up those delicious juices.
Creative Ways to Present
Serve this meal right in the skillet for a rustic, homey vibe that’s perfect for casual dinners. Alternatively, spoon it into colorful bowls and top with a sprinkle of cheese and your favorite garnishes. It also makes for a fantastic meal prep option — just portion into containers and enjoy quick lunches or dinners throughout the week.
Make Ahead and Storage
Storing Leftovers
This Easy Unstuffed Pepper Skillet Recipe stores beautifully in an airtight container in the fridge for up to 3 days. The flavors actually meld and deepen overnight, making leftovers even tastier. When you’re ready, just reheat and enjoy a no-fuss quick meal.
Freezing
If you want to keep this meal longer, it freezes well too. Transfer cooled leftovers into a freezer-safe container or heavy-duty freezer bag and freeze for up to 2 months. Be sure to label it so you can look forward to a speedy, comforting dinner anytime.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm the skillet on the stove over medium heat, stirring occasionally until warmed through. You can also microwave single portions, adding a splash of broth or water to keep it moist while reheating.
FAQs
Can I use different types of ground meat?
Absolutely! While this recipe calls for lean ground beef, ground turkey, chicken, or even plant-based crumbles work wonderfully and keep the dish light and protein-packed.
Can I substitute the rice with another grain?
Yes! Minute rice can be used to cut down cooking time, adding it in during the last few minutes of simmering. For brown rice, it’s best to cook it separately first and then stir it in at the end since it takes longer to cook.
How spicy does this recipe get?
It’s mildly spiced by default, thanks to chili powder and paprika. If you love heat, adding red pepper flakes amps things up perfectly without overpowering the other flavors.
Is this recipe gluten-free?
As written, yes! Just be sure to verify your beef broth and seasoning blends are gluten-free. The rest of the ingredients are naturally gluten-free.
Can I make this vegetarian?
You can! Swap the ground beef for hearty beans like black beans or lentils, and use vegetable broth instead of beef broth. The spices still make this a flavorful, satisfying dish.
Final Thoughts
This Easy Unstuffed Pepper Skillet Recipe is hands down one of those meals that quickly becomes a family favorite. It’s full of flavor, simple to whip up, and feels like a warm hug on a busy evening. I hope you’ll give it a try and see just how fantastic weeknight dinners can be when you keep things easy but delicious.
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Easy Unstuffed Pepper Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This Easy Unstuffed Pepper Skillet is a flavorful and convenient weeknight meal that delivers all the delicious taste of traditional stuffed peppers without the hassle of stuffing them. Made in one pot, it combines lean ground beef, bell peppers, rice, and a savory blend of spices for a comforting, family-friendly dinner ready in under 40 minutes.
Ingredients
Main Ingredients
- 1 lb lean ground beef (90% lean)
- 2 tablespoons extra virgin olive oil
- ½ yellow onion, diced
- 3 bell peppers (any color), diced (2 red and 1 green recommended)
- 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 uncooked long grain white rice
- 1 cup beef broth (more as needed)
- 1 (15 oz) can fire-roasted diced tomatoes (do not drain)
- ½ cup shredded cheddar cheese
Optional Ingredients
- ½–1 teaspoon red pepper flakes (for a spicy kick)
Instructions
- Sauté Vegetables: Heat a large skillet over medium-high heat and add olive oil. Once heated, add diced yellow onion and bell peppers. Sauté for about 3-4 minutes until the vegetables soften.
- Add Garlic, Oregano, and Ground Beef: Stir in the minced garlic and oregano, cooking until fragrant for approximately 30 seconds. Add the ground beef along with chili powder, cumin, paprika, salt, and black pepper. Break apart the beef with a wooden spoon and cook until it’s no longer pink and nearly cooked through, about 5-7 minutes. Stir in the tomato paste to combine.
- Add Rice, Tomatoes, and Broth: Pour in the fire-roasted diced tomatoes (including the juice), uncooked rice, and beef broth. Increase heat to bring everything to a boil.
- Simmer the Mixture: Once boiling, reduce heat to low, cover the skillet, and let it simmer for 15-18 minutes, or until the rice is fully cooked. If using minute rice, add it in the last 1-2 minutes of simmering. For brown rice, cook separately and stir in at the end.
- Finish and Serve: Turn off the heat, stir the mixture, and add extra broth if needed to reach your desired consistency. Sprinkle shredded cheddar cheese on top while still warm to melt slightly. Optionally, add red pepper flakes for extra heat. Serve warm.
Notes
- For a spicier dish, add red pepper flakes as desired.
- If using minute rice, add it during the last 1-2 minutes of cooking to prevent overcooking.
- For brown rice, cook it separately before combining because it requires longer cooking time.
- Add extra beef broth if the skillet mixture gets too thick or dry.
- Feel free to adjust seasonings to your taste, especially salt and pepper.
