Unstuffed Pepper Skillet (Printable version)

Hearty beef and rice skillet with bell peppers, tomatoes, and melted cheese. A deconstructed stuffed pepper dinner ready in 30 minutes.

# What you need:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables

02 - 2 large bell peppers, diced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 can (14 oz) diced tomatoes with juices

→ Grains

06 - 2/3 cup long-grain white rice, uncooked

→ Liquids

07 - 2 cups low-sodium beef or chicken broth

→ Seasonings

08 - 1 tsp dried oregano
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp salt
12 - 1/4 tsp crushed red pepper flakes

→ Cheese and Garnish

13 - 1 cup shredded mozzarella or cheddar cheese
14 - 2 tbsp fresh parsley or cilantro, chopped

# How to make it:

01 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion, bell peppers, and garlic to the skillet. Sauté for 3–4 minutes until vegetables begin to soften and become fragrant.
03 - Stir in the uncooked rice, diced tomatoes with juices, broth, oregano, paprika, salt, black pepper, and red pepper flakes. Mix thoroughly to combine all ingredients.
04 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the rice is tender and most of the liquid has been absorbed.
05 - Remove from heat. Sprinkle shredded cheese evenly over the top, cover, and let stand for 2–3 minutes until cheese melts. Garnish with fresh parsley or cilantro and serve hot.

# Expert tips:

01 -
  • Everything cooks in one pan so cleanup is virtually nonexistent
  • The rice absorbs all those pepper and tomato flavors while it simmers right alongside the meat
  • Ready in half an hour but tastes like it simmered all day
02 -
  • The rice continues absorbing liquid as it sits so do not worry if a little broth remains when you remove it from heat
  • Fire-roasted tomatoes make a noticeable difference in depth if you can find them
  • If the rice is not tender after the suggested time, add a splash more broth and keep cooking
03 -
  • Dice your peppers slightly larger than the onion so they keep some texture after cooking
  • Let the cheese-covered skillet rest covered for those few minutes—it really does make a difference in how everything melds

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