Easy Unstuffed Pepper Skillet (Quick One Pot Recipe)

This Unstuffed Pepper Skillet is an easy weeknight meal with all the flavors of traditional stuffed peppers but without the hassle of stuffing them! It’s a great recipe to make when you need something the whole family will love and you have limited time! I get asked all the time for dinner recipes that come together quickly & easily. This is a one-pan meal so you’ll have less mess to worry about! And it provides a good amount of protein, dietary fiber, and vitamins. Make it for dinner and you may even have leftovers for lunch the next day. This is a high-protein, gluten-free recipe and can easily be made dairy-free. My family loves a good stuffed pepper recipe, and the first time I made this, my parents were the recipe testers. I hope you enjoy this deconstructed version of stuffed pepper! Unlike making an actual stuffed pepper recipe where you have to cook the peppers and then stuff them, you can save time and effort by making an unstuffed peppers skillet in less time.

Variations:
– Hearty – if you prefer a heartier skillet dinner, add diced sweet potatoes for added flavor and complex carbohydrates.
– Low-Carb – use cauliflower rice if you want to make it lower in carbs. If doing so, use less broth because the cauliflower rice will release liquid as it cooks.
– Spicy – if you like it spicy, add red pepper flakes, cayenne pepper, or hot sauce.
– Vegetarian – make it vegetarian by replacing the ground beef with beans or tofu.
– Dairy-Free – skip the cheese or use dairy-free cheese to make this recipe dairy-free.

Ideas for Serving:
– Add your favorite toppings – my favorite way to eat this is with a dollop of plain Greek yogurt or sour cream and sliced avocado on top – such a delicious dinner!
– On top of a salad – Turn it into an Unstuffed Pepper Skillet Salad by serving it on top of crisp romaine lettuce with your favorite dressing.
– With tortilla chips – Have a side of tortilla chips or crunch them up and mix them in!

Expert Tips:
– I suggest chopping the bell peppers into small pieces so they cook a bit quicker!
– If you notice browned bits getting stuck to the bottom of the pan while cooking the beef, turn down the heat to medium.
– Once the mixture is done simmering, remove the lid and add more broth if it’s too dry.

FAQ:
Is this Unstuffed Pepper Skillet healthy?
– While healthy means something different to everyone, this is a nutrient-rich option. Ground beef provides several important nutrients. It’s an excellent source of protein, meaning it provides 25 grams of protein per 3 ounces. It also provides a significant amount of vitamin B12, zinc, and iron. Bell peppers are a nutrient-dense, low-calorie ingredient. They provide dietary fiber, antioxidants, vitamins A & C, and potassium. And rice provides carbohydrates, your brain’s preferred energy source!

Can I use regular brown rice instead of white rice?
– Absolutely! But brown rice takes significantly longer to cook. If you want to use brown rice, I recommend to cook the rice first and then add it to the unstuffed pepper skillet recipe at the end of cooking.

Is this recipe gluten-free?
– Yes, this is a gluten-free recipe.

Ingredients:
1 lb lean ground beef
2 Tbsp extra virgin olive oil
½ yellow onion, diced
3 bell peppers, any color, diced I use 2 red bell peppers and 1 green bell pepper
3 cloves garlic, minced
1 Tbsp fresh oregano, chopped or 1 tsp dried oregano, or Italian seasoning
1½ tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp salt, more to taste
¼ tsp black pepper, more to taste
1 Tbsp tomato paste
½ cup long grain white rice, dry/uncooked
1 cup beef broth, more as needed
1 (15 oz) can fire-roasted diced tomatoes, do not drain
½ cup shredded cheddar cheese
Optional:
½-1 tsp red pepper flakes, if you like a little spice!

Instructions:
Heat a large skillet on medium-high heat. Add olive oil until heated. Add onion and red & green bell peppers and saute until soft, about 3-4 minutes. Add garlic and oregano until fragrant, about 30 seconds and then add the ground beef and seasonings. Break apart the beef with a wooden spoon or masher. Cook until the beef is no longer pink and almost cooked through, about 5-7 minutes. Then stir in the tomato paste. Add the can of diced tomatoes (no need to drain), uncooked rice, and beef broth. Bring everything to a boil. Reduce to low heat, cover, and simmer for 15-18 minutes until the rice is cooked. Turn off the heat, give it a stir, and add extra broth if needed. Add the cheddar cheese to the top of the skillet (optional).
Hint: If you want to use minute rice instead, you only need to let the mixture simmer for 10-15 minutes and add the minute rice in the last 1-2 minutes. If using brown rice, cook the rice separately and add it to the mixture in the same way as minute rice.

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