Unstuffed Pepper Skillet (Printer-friendly)
All the flavors of stuffed peppers cooked together in one skillet for a quick and satisfying meal.
# What You'll Need:
→ Meats
01 - 1 lb lean ground beef
→ Vegetables
02 - 2 large bell peppers, diced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 14 oz canned diced tomatoes with juices
→ Grains
06 - 2/3 cup long-grain white rice, uncooked
→ Liquids
07 - 2 cups low-sodium beef or chicken broth
→ Seasonings
08 - 1 tsp dried oregano
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp salt
12 - 1/4 tsp crushed red pepper flakes
→ Cheese
13 - 1 cup shredded mozzarella or cheddar cheese
14 - 2 tbsp fresh parsley or cilantro, chopped
# Directions:
01 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked through, approximately 5 minutes. Drain any excess fat if needed.
02 - Add the diced onion, bell peppers, and minced garlic to the skillet. Sauté for 3 to 4 minutes until the vegetables begin to soften and become fragrant.
03 - Stir in the uncooked rice, diced tomatoes with their juices, broth, dried oregano, smoked paprika, salt, black pepper, and red pepper flakes if using. Mix thoroughly to distribute all seasonings evenly.
04 - Bring the mixture to a boil, then reduce heat to low. Cover with a lid and simmer for 15 to 18 minutes, or until the rice is tender and most of the liquid has been absorbed.
05 - Remove from heat and sprinkle shredded cheese evenly over the top. Cover and let stand for 2 to 3 minutes until the cheese melts completely.
06 - Top with freshly chopped parsley or cilantro and serve immediately while hot.
# Expert Advice:
01 -
- Everything cooks in one skillet so you spend less time washing dishes and more time actually eating
- The rice absorbs all those savory pepper and tomato flavors right in the pan, making every bite taste like it simmered all day
- Ready in 30 minutes but tastes like something that took much longer to put together
02 -
- The rice will continue absorbing liquid as it sits, so if youre not serving immediately, you might want to add a splash more broth before reheating
- If your skillet doesnt have a tight-fitting lid, use a baking sheet or aluminum foil pressed down firmly to keep the steam in while the rice cooks
03 -
- Dice your peppers and onions about the same size as the rice grains so everything distributes evenly throughout the dish
- Taste the rice after the suggested cooking time, and if its still crunchy, add 2 tablespoons more broth and cook for another 3 to 5 minutes