Unstuffed Pepper Skillet

Weeknight cooking hit differently when you discover a recipe that delivers all the comfort without the hour-long prep. This skillet showed up in my life during one of those chaotic months when stuffed peppers felt like too ambitious a project, but the craving wouldn't quit. Now it's become the kind of dinner I make on autopilot when the kitchen needs to feel like a hug.

I brought this to a friend's house last winter when they were recovering from surgery, and their text later that night said something about how it tasted like home. There's something about that combination of peppers, beef, and melted cheese that just works on a primal level, you know?

Ingredients

• 1 lb lean ground beef: The foundation of heartiness here, though I've learned that draining the excess fat keeps it from feeling too heavy
• 1 large onion, finely chopped: Sweetens as it cooks, creating those subtle layers of flavor that make people ask what's different about this recipe
• 3 bell peppers, diced: Using a mix of colors isn't just pretty it gives you that perfect balance of sweet and slightly bitter notes
• 2 cloves garlic, minced: Add it right after the beef so it blooms in the pan but doesn't burn
• 1 cup long-grain white rice, uncooked: I've tried brown rice but it needs way more liquid and time, so stick with white for the 25-minute simmer
• 2 cups low-sodium beef broth: Lets you control the salt level since tomatoes already pack a sodium punch
• 1 can diced tomatoes with juices: All those juices are what the rice needs to cook properly, so don't drain them
• 1 can tomato sauce: Creates that rich, saucy consistency that brings everything together
• 1 tsp dried oregano: The earthy backbone that makes this taste Italian-American in the best way
• 1 tsp dried basil: Sweet and aromatic, it pairs beautifully with bell peppers
• 1/2 tsp smoked paprika: The secret ingredient that adds depth without making it spicy
• 1/2 tsp salt: Adjust at the end since the cheese will add more saliness
• 1/4 tsp freshly ground black pepper: Freshly ground really does make a difference here
• 1 cup shredded cheddar or mozzarella: Cheddar melts into that gooey blanket we all want on comfort food
• 2 tbsp chopped fresh parsley: Adds a bright pop of color and freshness against all that rich tomato

Instructions

Brown the beef:

Cook the ground beef in your large skillet over medium-high heat, breaking it up with your spoon as it browns. Drain the excess fat if there's more than a tablespoon or two, otherwise it'll feel greasy.

Build the flavor base:

Toss in the chopped onion and garlic once the beef is cooked through. Let them soften for about 2-3 minutes until the onion turns translucent and your kitchen starts smelling amazing.

Add the peppers:

Stir in those diced bell peppers and cook for another 3-4 minutes. You want them slightly tender but still holding their shape, not mushy.

Combine everything:

Dump in the uncooked rice, beef broth, diced tomatoes with all their juices, tomato sauce, oregano, basil, smoked paprika, salt, and pepper. Give it a good stir until everything's evenly distributed.

Simmer to perfection:

Bring it to a quick boil, then drop the heat to low and cover it tight. Let it simmer for 20-25 minutes, lifting the lid to give it a gentle stir every so often. The rice should be tender and have absorbed most of the liquid.

Melt the cheese:

Uncover the skillet and sprinkle that cheese all over the top. Let it cook for 2-3 more minutes until it's melted and bubbling.

Finish and serve:

Take it off the heat, scatter fresh parsley on top, and bring the whole thing to the table. It looks gorgeous served straight from the skillet.

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My kids started calling this deconstructed stuffed peppers after a particularly observant dinner table moment. Sometimes the best recipes come from realizing you can have all the flavors without all the work.

Making It Vegetarian

Swap the ground beef for cooked lentils or plant-based crumbles, and use vegetable broth instead of beef. The seasoning stays exactly the same, so you won't lose any of that beloved flavor.

Freezer Friendly

This actually freezes beautifully if you want to meal prep. Just cool it completely before adding the cheese, then freeze in portions. When you reheat, add fresh cheese on top so it gets that nice melted texture.

Simple Side Ideas

A crisp green salad with vinaigrette cuts through the richness perfectly. Crusty bread for mopping up the sauce is never a bad idea either.

• Serve with a dollop of sour cream if you like creamy with your tomato
• A squeeze of fresh lemon right before serving brightens everything up
• Leftovers reheat beautifully for lunch the next day

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Some nights just call for food that feels like a warm blanket. This skillet never lets me down.

Recipe FAQs

→ Can I use brown rice instead of white rice?

Yes, brown rice works well but requires additional liquid and extended cooking time. Increase the beef broth by about ½ cup and simmer for approximately 40-45 minutes, or until the brown rice reaches your desired tenderness.

→ How do I make this vegetarian?

Substitute the ground beef with cooked lentils or plant-based crumbles. Swap the beef broth for vegetable broth. The cooking time remains the same, though lentils may absorb more liquid, so adjust broth accordingly.

→ Can I freeze leftovers?

Absolutely. Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed to restore consistency.

→ What other vegetables can I add?

Zucchini, mushrooms, corn, or diced carrots complement the flavors nicely. Add them during step 3 when cooking the bell peppers. Just keep in mind that vegetables with high water content may slightly extend the simmering time.

→ Can I make this dairy-free?

Simply omit the cheese topping or use a dairy-free alternative. The dish remains flavorful and satisfying without it, as the robust tomato and herb base provides plenty of savory depth.