When the clock races against me and hunger stakes its claim, I turn to this unstuffed peppers skillet with ground beef. It’s that kind of recipe that feels like a warm hug after a long day, but doesn’t ask for hours in the kitchen. The colors alone—bright reds and greens mingling with golden browned beef—make the skillet almost too pretty to dig into. Almost.
One evening, I remember juggling phone calls and dinner prep, the timer almost forgotten as I stirred the skillet. The scent of garlic mingled with the tomatoes, filling the kitchen with something that hinted at comfort and home. I was halfway through chopping the peppers when the phone rang again, but that smell kept me rooted. The rice absorbed all those flavors, a little fluffy, a little chewy in spots, and the melted cheddar on top added just the right touch of indulgence. It was messy, a little rushed, and completely satisfying—the kind of dinner that doesn’t need fuss to feel special.
- Hearty and colorful—this one-pan dish brings bell peppers and ground beef together in a way that’s both simple and filling.
- Hands-off cooking for the most part, but a few stirring moments keep you close enough to sneak tastes.
- It’s simple—and that’s kind of the point; no complicated steps or fancy equipment.
- Flavors develop as it simmers, so a little patience pays off with every bite.
- Leftovers reheat well, though the rice can get a bit softer the next day.
If you’re worried about juggling too many pots or just want a cozy dinner without the chaos, this skillet has your back. It’s a straightforward, forgiving recipe that feels homemade even when the day’s been anything but.
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Unstuffed Peppers Skillet with Ground Beef
- Total Time: 35 minutes
- Yield: 4 1x
Description
A quick and easy unstuffed peppers skillet featuring ground beef, bell peppers, rice, and a flavorful tomato sauce. This one-pan meal is perfect for a hearty weeknight dinner.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 cup long grain white rice, uncooked
1 1/2 cups beef broth
1 (14.5 ounces) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup shredded cheddar cheese
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and no longer pink, about 5 minutes.
Drain excess fat from the skillet if necessary.
Add diced onion and minced garlic to the skillet with the beef and cook until the onion is softened, about 3 minutes.
Stir in diced green and red bell peppers and cook for 2 minutes until slightly tender.
Add uncooked rice to the skillet and stir to combine with the beef and vegetables.
Pour in beef broth and diced tomatoes with their juice.
Add dried Italian seasoning, salt, black pepper, and crushed red pepper flakes. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low and cover the skillet with a lid.
Simmer for 18 to 20 minutes, or until the rice is cooked and liquid is absorbed.
Remove the skillet from heat and sprinkle shredded cheddar cheese evenly over the top.
Cover the skillet again and let it sit for 2 minutes to allow the cheese to melt.
Serve hot, scooping portions of the unstuffed peppers skillet onto plates.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Don’t worry if you don’t have a fancy skillet—any wide pan with a lid works just fine here. I usually serve this with a simple green salad or some crusty bread to soak up the saucy bits. Sometimes, I swap the cheddar for mozzarella or even a sprinkle of parmesan, depending on what’s in the fridge. You could try adding a dash of smoked paprika or swapping ground beef for turkey if you’re feeling adventurous, though I haven’t tested those all the way through. A splash of hot sauce on top can kick it up if you want a little extra heat.
FAQ
Can I make this vegetarian? I haven’t tried it without the beef, but swapping in plant-based crumbles might work if you adjust the seasoning and broth.
Is it freezer-friendly? It should freeze okay, but the texture of the rice might change when reheated.
Can I use brown rice? You can, but it’ll need a longer cooking time and more liquid.
Feeling ready to bring this easy, colorful skillet to your table? Scroll down, save it, and get cooking—it’s the kind of meal that shows up when you need it most.