Unstuffed Pepper Skillet

The first time I made stuffed peppers, I spent forty minutes carefully coring and stuffing each pepper half, only to watch them topple over in the oven. Later that week, craving those same flavors but with zero patience, I threw everything into a skillet and discovered something better. The peppers get sweeter when they cook directly in the juices, and the rice absorbs all those savory beef and tomato flavors more thoroughly. Now this version is what actually shows up on my dinner rotation.

My youngest daughter used to pick around the bell peppers whenever I made them, until I started cutting them into smaller pieces that softened down in the skillet. Now she specifically requests the pepper heavy version. Something about cooking them this way makes them taste sweeter and less aggressive than when they are baked whole. Even my pepper skeptical friends ask for seconds.

Ingredients

• 1 lb lean ground beef: I have used turkey and chicken too but beef gives the richest flavor that pairs perfectly with the sweet peppers
• 1 large onion diced: Yellow onions work perfectly here but red onions add nice color if that is what you have
• 3 bell peppers diced: Using a mix of red yellow and green gives you sweetness plus that classic pepper flavor and makes the dish look beautiful
• 2 cloves garlic minced: Fresh garlic makes a difference but I have used garlic powder in a pinch
• 1 cup uncooked long-grain white rice: Brown rice works but add extra broth and about 15 minutes to the cook time
• 1 can diced tomatoes with juice: The liquid from the tomatoes helps cook the rice so do not drain them
• 2 cups low-sodium beef or chicken broth: Low sodium lets you control the salt level better
• 1 tsp dried oregano: This gives the dish that classic Italian American flavor profile
• 1 tsp dried basil: Fresh basil is great too but add it at the very end so it does not lose its punch
• 1/2 tsp smoked paprika: Regular paprika works but smoked adds a depth that makes people ask what your secret ingredient is
• 1/2 tsp salt: Start here and adjust at the end since broth brands vary in saltiness
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• Pinch red pepper flakes: Totally optional but I love the subtle warmth it adds
• 1 cup shredded cheese: Mozzarella melts beautifully but cheddar adds more sharpness

Instructions

Brown the beef:

Cook your ground beef in a large deep skillet over medium-high heat breaking it up with a wooden spoon until it is no longer pink about 5 minutes. Drain any excess fat if there is a lot but leave a little behind for flavor.

Soften the vegetables:

Toss in your diced onion bell peppers and minced garlic cooking for 4 to 5 minutes until the peppers start to soften and everything smells amazing. The peppers will shrink down as they cook which is perfectly normal.

Add the rice and seasonings:

Pour in the uncooked rice diced tomatoes with their juice broth oregano basil smoked paprika salt pepper and red pepper flakes. Stir everything together really well so the rice gets evenly distributed.

Simmer until perfect:

Bring the mixture to a gentle bubble then turn the heat down to low and cover with a tight fitting lid. Let it simmer for 20 minutes for white rice or 35 to 40 minutes for brown rice until the rice is tender and has soaked up most of the liquid. Stir occasionally to make sure nothing is sticking to the bottom.

Melt the cheese:

Sprinkle your cheese evenly over the top then cover again for 2 to 3 minutes until it is melted and gooey. Serve hot straight from the skillet.

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Last winter my neighbor came over unexpectedly while this was simmering on the stove. She ended up staying for dinner and has since requested the recipe three times. There is something about this dish that feels like a hug in a pan especially on busy weeknights when you need comfort food without the effort.

Making It Your Own

I have started adding a handful of fresh spinach during the last 5 minutes of cooking just to sneak in some extra greens. The spinach wilts down into the rice and nobody really notices it is there but I feel better about serving a more complete meal. You could also add zucchini or corn if that is what your family prefers.

Freezing Instructions

This recipe freezes beautifully which is why I often double it. Let the skillet cool completely then transfer portions to airtight containers and freeze for up to three months. Thaw overnight in the refrigerator then reheat gently on the stove with a splash of broth to bring it back to life. The texture holds up surprisingly well.

Serving Suggestions

Crusty bread is perfect for soaking up any leftover juices in the bottom of the bowl. A simple green salad with a bright vinaigrette cuts through the richness and makes the meal feel more complete. Sometimes I just serve it with steamed broccoli when I want something extra quick on the side.

• Warm corn tortillas on the side make for fun improvised tacos
• A dollop of sour cream on top adds a nice cool contrast
• Fresh chopped parsley or basil makes it look fancy with zero effort

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This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a small victory. Hope it becomes a regular in your kitchen too.

Recipe FAQs

→ Can I make this with different meat?

Ground turkey, chicken, or plant-based crumbles work beautifully as alternatives to beef. Just adjust cooking time slightly since turkey and chicken may brown faster than beef.

→ Do I need to cook the rice first?

No, the uncooked rice goes directly into the skillet and simmers with the broth and tomatoes. It absorbs all the flavorful liquid as it cooks, becoming tender in about 20 minutes.

→ Can I use brown rice instead?

Absolutely! Brown rice adds a nutty flavor and extra fiber. You'll need to increase the simmer time to 35-40 minutes and add about 1/2 cup more broth to prevent drying out.

→ How do I store leftovers?

Cool completely and transfer to airtight containers. It keeps in the refrigerator for 3-4 days or freezes well for up to 3 months. Reheat with a splash of broth or water to refresh the texture.

→ What can I serve with this?

Crusty bread, warm cornbread, or a crisp green salad make perfect sides. The dish is substantial enough to stand alone, but simple vegetables like roasted broccoli or sautéed zucchini complement it nicely.

→ Is this gluten-free?

Yes, when made with certified gluten-free rice and broth, this dish is naturally gluten-free. Always check labels on packaged ingredients to be certain.