Unstuffed Pepper Skillet: Quick & Hearty One-Pan Dinner with Ground Beef, Bell Peppers, and Melty Cheese Recipe

Introduction

If you love the comforting flavors of classic stuffed peppers but want a quicker, easier meal, this Unstuffed Pepper Skillet is perfect. It combines savory ground beef, tender bell peppers, tomatoes, rice, and melted cheese—all cooked together in one skillet for a hearty, satisfying dinner with minimal cleanup.

Ingredients

• 1 pound (450g) lean ground beef (halal)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 bell peppers (red, yellow, and green), diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• Salt, to taste
• 1 (15-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1½ cups halal beef or chicken broth
• 1 tablespoon tomato paste
• 1 cup uncooked long-grain white rice
• 1½ cups shredded mozzarella or cheddar cheese
• Fresh chopped parsley (for garnish)

Instructions

1. Step 1: Heat olive oil in a large deep skillet over medium-high heat. Add ground beef and cook for 5–6 minutes, breaking it apart with a spoon until browned. Drain excess fat if needed.
2. Step 2: Add diced onion and bell peppers to the skillet. Cook for about 5 minutes, stirring occasionally, until slightly softened.
3. Step 3: Stir in minced garlic, Italian seasoning, paprika, oregano, and black pepper. Cook for 1 minute until fragrant.
4. Step 4: Add diced tomatoes, tomato sauce, and tomato paste. Mix well to combine.
5. Step 5: Pour in uncooked rice and broth. Stir thoroughly and bring the mixture to a gentle boil.
6. Step 6: Reduce heat to low, cover the skillet, and simmer for 18–20 minutes. Stir once or twice during cooking until rice is tender and liquid is mostly absorbed.
7. Step 7: If rice is not fully cooked but liquid is gone, add a little extra broth and continue cooking as needed.
8. Step 8: Sprinkle shredded cheese evenly over the top. Cover again and cook for 2–3 minutes until the cheese melts.
9. Step 9: Remove skillet from heat and let rest for 5 minutes.
10. Step 10: Garnish with chopped parsley and serve warm, enjoying the gooey cheese and fluffy rice.

Tips & Variations

• Dice peppers uniformly so they cook evenly.
• Use freshly shredded cheese for better melting.
• Taste before adding salt, since canned tomatoes and broth can vary in sodium.
• Add crushed red pepper flakes for a spicy kick.
• Substitute ground turkey or chicken for a lighter version.
• Try adding extra vegetables like zucchini, mushrooms, or spinach.
• Replace rice with cauliflower rice for a low-carb option, adjusting broth and cooking time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to maintain moisture. For longer storage, cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating thoroughly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice?

Yes. Brown rice works well but requires about 10–15 minutes more cooking and extra broth to ensure it cooks through.

Can I make this ahead?

Absolutely. This dish reheats nicely and makes an excellent option for meal prep or leftovers.

Unstuffed Pepper Skillet: Quick & Hearty One-Pan Dinner with Ground Beef, Bell Peppers, and Melty Cheese Recipe

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★★★★★

4.6 from 50 reviews

• Author: Lila
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

This Unstuffed Pepper Skillet recipe offers all the comforting flavors of classic stuffed peppers—savory ground beef, colorful bell peppers, tender rice, and savory tomato sauce—cooked together in one skillet for a quick and hearty meal. Ideal for busy weeknights, it requires minimal prep and cleanup while delivering rich, satisfying flavors with melted cheese and fresh herbs.

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Ingredients

Scale 1x2x3x

For the Skillet

• 1 pound (450g) lean ground beef (halal)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 bell peppers (red, yellow, and green), diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• Salt, to taste

For the Sauce

• 1 (15-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1½ cups halal beef or chicken broth
• 1 tablespoon tomato paste

For the Rice

• 1 cup uncooked long-grain white rice

Topping

• 1½ cups shredded mozzarella or cheddar cheese
• Fresh chopped parsley for garnish

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Instructions

1. Brown the Ground Beef: Heat olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook for 5–6 minutes, breaking it apart with a wooden spoon until browned. Drain excess fat if necessary.
2. Cook the Vegetables: Add diced onion and bell peppers to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly softened.
3. Add Garlic and Seasonings: Stir in minced garlic, Italian seasoning, paprika, dried oregano, black pepper, and salt to taste. Cook for about 1 minute until fragrant.
4. Add the Tomatoes: Add diced tomatoes, tomato sauce, and tomato paste to the skillet. Mix well to combine all the ingredients.
5. Add the Rice: Pour in the uncooked long-grain white rice and halal beef or chicken broth. Stir thoroughly to combine, then bring the mixture to a gentle boil.
6. Simmer: Reduce the heat to low and cover the skillet with a lid. Cook for 18–20 minutes, or until the rice is tender and most of the liquid has been absorbed, stirring once or twice during cooking.
7. Check the Rice: If the rice is still firm and the liquid has been absorbed, add a little more broth, stir, and continue cooking until the rice is tender.
8. Add the Cheese: Sprinkle shredded mozzarella or cheddar cheese evenly over the top. Cover the skillet again and cook for 2–3 minutes until the cheese melts.
9. Rest: Remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the flavors to meld and the sauce to thicken.
10. Garnish and Serve: Sprinkle chopped fresh parsley on top. Serve warm while the cheese is gooey and the rice is fluffy for a delicious, comforting meal.

Notes

• Dice the bell peppers into uniformly sized pieces to ensure even cooking.
• Stir the rice occasionally during simmering to prevent sticking and ensure even cooking.
• Use freshly shredded cheese rather than pre-shredded for better melting texture.
• Taste before seasoning with salt as canned tomatoes and broth may contain varying sodium levels.
• Letting the skillet rest before serving thickens the sauce naturally.
• For a spicy kick, add crushed red pepper flakes or diced jalapeños.
• Large batch: Double the recipe for meal prep or larger families.
• Brown rice can replace white rice but requires more broth and longer cooking time.
• Store leftovers in an airtight container refrigerated up to 4 days or freeze up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: unstuffed peppers, skillet dinner, ground beef recipe, one-pan meal, stuffed pepper flavors, quick weeknight dinner, family-friendly, meal prep