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Unstuffed Pepper Skillet featured in a close-up shot showcasing its colorful bell peppers, seasoned ground beef, and melted cheese.

Easy Unstuffed Pepper Skillet

This recipe captures the comforting flavors of traditional stuffed peppers in a fraction of the time by using a single skillet. It's a quick and easy weeknight meal that combines ground beef, peppers, rice, and a flavorful tomato sauce, all topped with melted cheese for a satisfying and fuss-free dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef 80/20 blend recommended
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cooked white rice or brown rice for a healthier option
  • 1 cup shredded cheddar cheese or your favorite cheese blend
  • Chopped fresh parsley, for garnish
  • Sour cream, for serving optional

Equipment

  • large skillet
  • Spoon
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Can opener
  • Lid for skillet

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Add the chopped green and red bell peppers to the skillet and cook until slightly softened, about 5-7 minutes.
  6. Stir in the diced tomatoes (undrained), tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
  7. Stir in the cooked rice until evenly distributed.
  8. Sprinkle the shredded cheddar cheese evenly over the top of the skillet.
  9. Cover the skillet and cook until the cheese is melted and bubbly, about 2-3 minutes.
  10. Garnish with chopped fresh parsley and serve with a dollop of sour cream, if desired.

Notes

For best results, season the ground beef with salt and pepper before browning. Pre-cooking the rice is essential to prevent it from becoming mushy or undercooked. You can use any color bell peppers you prefer, or even add other vegetables like mushrooms or zucchini. For a spicier dish, add more red pepper flakes or a dash of hot sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.