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Colorful pepper skillet dish with vegetables and spices in a frying pan

Unstuffed Pepper Skillet

A quick and delicious one-pan meal that captures the essence of traditional stuffed peppers without the fuss, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Protein and Aromatics
  • 1 lb ground beef (or turkey) you can use ground chicken or lentils for a vegetarian option
  • 1 medium onion, diced for flavor
  • 2 cloves garlic, minced for flavor
Vegetables
  • 1 cup bell peppers (red, yellow, or green), diced for color and flavor
  • 1 can (14.5 oz) diced tomatoes, with juices adds moisture and acidity
Grains and Broth
  • 1 cup rice (white or brown) for the base of the dish
  • 2 cups chicken or vegetable broth for cooking the rice
Seasonings
  • 1 tsp Italian seasoning for flavor
  • Salt and pepper, to taste to season
Garnish and Toppings
  • Fresh parsley, chopped for garnish
  • Shredded cheese, optional for optional topping

Method
 

Cooking the Meat
  1. In a large skillet over medium heat, add the ground beef (or turkey). Cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess grease.
Adding Aromatics
  1. Stir in the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent and fragrant.
Incorporating Vegetables
  1. Add the diced bell peppers to the skillet and continue cooking for another 3-4 minutes until they begin to soften.
Combining Ingredients
  1. Pour in the diced tomatoes (with juices), rice, broth, and Italian seasoning. Stir well to combine all ingredients.
Simmering
  1. Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet. Let it simmer for about 20-25 minutes or until the rice is cooked and has absorbed most of the liquid.
Season and Serve
  1. After cooking, taste and season with salt and pepper as needed. If you like, sprinkle shredded cheese on top and cover for an additional 2-3 minutes to melt.
  2. Garnish with fresh parsley and serve warm. This dish is excellent as leftovers and can also be frozen for later meals.

Notes

Customize your protein and vegetables for additional nutrition. This dish holds up well in the fridge for meal prepping, and you can serve it with crusty bread, salad, or as a taco filling.