Unstuffed Pepper Skillet

I had an abundance of mini sweet bell peppers and went looking for a delicious way to use them. This Unstuffed Pepper Skillet did not disappoint! It was easy, comforting, and a hit with all three of us—Scott, Emma, and me. Definitely adding this one to the rotation! 

Ingredients

Meats

• 1 lb lean ground beef (or your preferred meat)

Vegetables

• 2 large bell peppers, diced

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 can (14 oz) diced tomatoes with juices

Grains

• 2/3 cup long-grain white rice, uncooked

Liquids

• 2 cups chicken broth

Seasonings

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 1/2 tsp ground black pepper

• 1/2 tsp salt

• 1/4 tsp crushed red pepper flakes

Cheese and Garnish

• 1 cup shredded mozzarella or cheddar cheese

• 2 tbsp fresh parsley or cilantro, chopped

Directions

1. Brown the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes. Drain excess fat if necessary.

2. Sauté Vegetables: Add the diced onion, bell peppers, and garlic to the skillet. Sauté for 3–4 minutes until vegetables begin to soften and become fragrant.

3. Add Rice and Seasonings: Stir in the uncooked rice, diced tomatoes with juices, broth, oregano, paprika, salt, black pepper, and red pepper flakes. Mix thoroughly to combine all ingredients.

4. Simmer Until Rice is Tender: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the rice is tender and most of the liquid has been absorbed.

5. Melt Cheese and Serve: Remove from heat. Sprinkle shredded cheese evenly over the top, cover, and let stand for 2–3 minutes until cheese melts. Garnish with fresh parsley or cilantro and serve hot.

Recipe Source