Unstuffed Pepper Skillet (Printable Version)
Hearty one-pan skillet combining ground beef, colorful bell peppers, tomatoes and rice for classic comfort flavors in under an hour.
# What You'll Need:
→ Proteins
01 - 1 lb ground beef
→ 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 - 1/2 tsp smoked paprika
12 - 1/2 tsp ground black pepper
13 - 1 tsp kosher salt
→ Garnish
14 - 1/2 cup shredded mozzarella cheese
15 - 2 tbsp fresh parsley, chopped
# Step-by-Step:
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 to 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 everything thoroughly.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid is absorbed.
06 - Uncover the skillet, sprinkle mozzarella over the top, and let it melt for 2 to 3 minutes.
07 - Garnish with chopped parsley before serving hot.
# Expert Advice:
01 -
- All those nostalgic stuffed pepper flavors in less than half the time
- The rice cooks right in the pan, absorbing every bit of flavor
02 -
- Resist the urge to lift the lid while the rice is cooking, that steam is what cooks it through properly
- If the rice isn't tender after 20 minutes, add 2 tablespoons more broth and cook 5 minutes longer
03 -
- Cut your peppers slightly larger than you think you should, they shrink significantly as they cook
- Let the skillet rest off the heat for 5 minutes before serving, this helps the rice firm up slightly