Easy One Pan Unstuffed Pepper Skillet
A quick and comforting one-pan meal that captures the flavors of stuffed peppers without the fuss.
Ingredients
Vegetables
- 3 pieces bell peppers, chopped Any color
- 1 piece yellow onion, diced For sweetness
- 5-6 cloves garlic, minced For aroma
Meat
- 1 lb ground beef Or any ground meat of your choice
Grains
- 1 cup uncooked long grain white rice Fluffy and filling
Liquids
- 1 tbsp beef bouillon Plus 2 cups of water or broth
Canned Ingredients
- 1 tbsp tomato paste Thick and tangy
- 14.5 oz canned diced tomatoes Juicy and fresh
Cheese
- 2 cups shredded cheese Half sharp cheddar, half pepper jack
Seasonings
- 1 tbsp olive oil For cooking
- 2 tsp Potatoes Slayer or veggie spice blend For perfect seasoning
- 1/2 tsp garlic and herb seasoning blend For flavor boost
- 1/2 tsp Slap Ya Mama Cajun seasoning For a kick
- 1/2 tsp Italian seasoning For aromatic warmth
- 1/2 tsp black pepper To taste
- Dried parsley to taste for garnish Optional, adds a pop of freshness
Instructions
Cooking
- Heat the olive oil in a large skillet over medium-high heat until it's hot and shimmering.
- Add the chopped bell peppers and diced onion to the skillet and sauté for about 10 minutes until softened and caramelized.
- Add the minced garlic and cook for an additional minute until fragrant.
- Incorporate the ground beef into the skillet, breaking it apart with a wooden spoon, and cook until browned. Drain any excess grease.
- Stir in the seasonings to coat the meat and vegetables evenly.
- Add the tomato paste to the skillet and cook for about 2 minutes.
- Pour in the diced tomatoes, uncooked rice, beef bouillon (or broth), and water. Mix well and bring to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes.
- Once cooked, stir to combine and sprinkle the shredded cheese on top. Cover again until melted.
- Serve hot, garnished with fresh parsley if desired.
Notes
Opt for a variety of colored bell peppers for visual appeal. For low-carb versions, substitute rice with quinoa or cauliflower rice. You can store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.