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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Add the Tomatoes: Add diced tomatoes, tomato sauce, and tomato paste to the skillet. Mix well to combine all the ingredients.
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.
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.
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.
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.
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.
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