Unstuffed Pepper Skillet (Printable Version)

Hearty one-pan skillet with seasoned ground beef, colorful bell peppers, tomatoes, and rice—ready in 45 minutes.

# What You Need:

→ Proteins

01 - 1 lb ground beef (can substitute ground turkey or chicken)

→ Vegetables

02 - 1 large yellow onion, diced
03 - 3 bell peppers (red, yellow, green), diced
04 - 3 cloves garlic, minced

→ Rice & Tomatoes

05 - 1 cup uncooked long-grain white rice
06 - 1 can (14.5 oz) diced tomatoes, with juices
07 - 1 can (8 oz) tomato sauce
08 - 2 cups low-sodium beef or chicken broth

→ Seasonings

09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - ½ tsp smoked paprika
12 - ½ tsp ground black pepper
13 - 1 tsp kosher salt (or to taste)

→ Garnish

14 - ½ cup shredded mozzarella cheese
15 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion and bell peppers to the skillet. Sauté for 4–5 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute, until fragrant.
04 - Add the uncooked rice, diced tomatoes with juices, tomato sauce, and broth. Sprinkle in oregano, basil, smoked paprika, black pepper, and salt. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed.
06 - Uncover, sprinkle mozzarella over the top, and let it melt for 2–3 minutes. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor absorption
  • The rice simmers directly in the tomato mixture, soaking up all those savory juices instead of staying plain and separate
02 -
  • If the rice isnt tender after 20 minutes but the liquid is gone, add ¼ cup more broth and continue cooking
  • The skillet will continue cooking the rice even after you remove it from heat, so dont let it get too dry
03 -
  • Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly
  • Letting the skillet rest for 5 minutes before serving helps the flavors settle

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