Unstuffed Pepper Skillet Recipe
Unstuffed Pepper Skillet delivers all the flavor of stuffed peppers in an easy one-pan dinner made with beef, rice, and peppers.
Servings: 6 servings
Calories: 291kcal
Ingredients
- 1 pound lean ground beef
- 1 large red onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- ½ cup chicken broth
- 2½ cups cooked long-grain rice leftover rice works best
- 1 cup shredded cheddar cheese
- Chopped parsley for garnish
Instructions
- Cook the beef. In a large skillet over medium-high heat, cook the ground beef until browned and crumbly, about 5–6 minutes. Drain excess grease if needed, then return the skillet to the stove.
- Add the veggies. Stir in the diced onion, green bell pepper, and red bell pepper. Cook for about 4–5 minutes, until the vegetables begin to soften and the onions turn translucent.
- Season and enrich. Sprinkle in the garlic powder, oregano, salt, and black pepper, then stir in the tomato paste. Cook for another minute to caramelize the paste slightly, this deepens the flavor and gives the dish that rich, tomatoey base.
- Add the broth and rice. Pour in the chicken broth and stir to loosen any browned bits from the pan (that’s where all the flavor hides). Add the cooked rice, stirring until everything is fully coated and warmed through.
- Melt the cheese. Reduce the heat to low and sprinkle the shredded cheddar cheese over the top. Cover the skillet for 2–3 minutes, just until the cheese is melted and gooey.
- Garnish and serve. Finish with a sprinkle of fresh parsley for color and freshness.
Nutrition
Calories: 291kcal | Carbohydrates: 25g | Protein: 23g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 679mg | Potassium: 473mg | Fiber: 2g | Sugar: 3g | Vitamin A: 972IU | Vitamin C: 44mg | Calcium: 164mg | Iron: 2mg