Description
Skip the stuffing, keep all the flavor! This Unstuffed Peppers skillet dinner delivers everything you love about stuffed peppers but comes together in half the time. Perfect for busy weeknights when you need comfort food fast.
Ingredients
Scale
- 1 lb (454g) lean ground beef
- 3 bell peppers (any colors), diced into ½-inch pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 can (8 oz/227g) tomato sauce
- 2 tablespoons tomato paste
- 1 cup (185g) uncooked white rice
- 2 cups (480ml) beef broth
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- 1 cup (113g) shredded mozzarella cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and cook until no longer pink (5-7 minutes), breaking it into small pieces. Drain excess fat, leaving about 1 tablespoon.
- Add diced onions to the beef and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in diced bell peppers and cook for 3-4 minutes until slightly softened. Season with salt, pepper, Italian seasoning, and paprika.
- Add tomato paste and cook for 1 minute. Pour in diced tomatoes with juice and tomato sauce, stirring to combine.
- Stir in uncooked rice and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, until rice is tender.
- Sprinkle shredded mozzarella over the top. Cover and let sit for 2-3 minutes until cheese melts.
- Remove from heat, garnish with fresh parsley, and let rest for 5 minutes before serving.