Description
Skip the stuffing, flip the script – this Unstuffed Peppers Skillet gives you all the flavor of the classic in half the time, with none of the fuss.
Ingredients
Scale
- 1 pound (450g) lean ground beef
- 3 bell peppers (1 red, 1 green, 1 yellow), diced into 1-inch pieces
- 1 medium yellow onion (about 1 cup), finely 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 (180g) uncooked long-grain white rice
- 2 cups (480ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup (113g) shredded mozzarella or cheddar cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes until browned, breaking it up with a wooden spoon as it cooks. Season with salt and pepper. Drain excess fat if needed.
- Add the diced onions to the skillet with the beef and cook for 3 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the diced bell peppers and cook for 3-4 minutes until they begin to soften but still maintain some crispness.
- Add the tomato paste and stir constantly for 1 minute to cook off the raw flavor.
- Pour in the diced tomatoes with their juice, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, and red pepper flakes (if using). Stir to combine.
- Add the uncooked rice to the skillet, stirring to distribute evenly. Bring everything to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender.
- Once the rice is cooked, remove the lid and fluff the mixture gently. Sprinkle the shredded cheese over the top, then cover again for 2-3 minutes until the cheese melts.
- Garnish with fresh chopped parsley before serving.