Unstuffed Pepper Skillet

The smell of bell peppers hitting a hot skillet takes me back to my first apartment, where I learned that some of the best comfort food comes from throwing everything into one pan and letting it work its magic. This unstuffed pepper skillet became my weeknight savior during those chaotic early career years when I wanted something hearty but had zero patience for the whole stuff-and-bake routine.

I brought this to a friends potluck last winter, and watched everyone crowd around the serving spoon, asking what made the house smell like an Italian grandmother had been cooking all day. The best part was telling them it took me 45 minutes start to finish.

Ingredients

• Lean ground beef: The foundation that gives this dish its hearty protein base, and I love how it browns up with those perfect little crispy edges
• Bell peppers: A mix of red, yellow, and green brings both sweetness and that classic pepper flavor we all crave
• Long-grain white rice: This soaks up all those beautiful tomato juices and becomes perfectly tender right in the pan
• Beef broth: Low sodium is key here since you will want control over the salt level
• Diced tomatoes with juices: Do not drain them, that liquid is pure gold for cooking the rice
• Tomato sauce: Creates that rich, velvety base that ties everything together
• Dried oregano and basil: The classic Italian herbs that make this taste like it simmered all day
• Smoked paprika: The secret ingredient that adds depth and a subtle smokiness

Instructions

Brown the beef:

Cook the ground beef in your large deep skillet over medium high heat, breaking it up with your spoon until it is beautifully browned and has those crispy bits we all love

Sauté the aromatics:

Toss in the onion and garlic, cooking for 2 to 3 minutes until the onion turns translucent and your kitchen smells amazing

Soft the peppers:

Add the diced bell peppers and cook for another 3 to 4 minutes until they are slightly tender but still have a nice bite

Build the base:

Pour in the uncooked rice, broth, diced tomatoes with their juices, tomato sauce, and all those herbs and spices

Simmer to perfection:

Bring everything to a boil, then reduce the heat to low, cover, and let it simmer for 20 to 25 minutes until the rice is tender and has soaked up all that flavorful liquid

Melt the cheese:

Uncover, sprinkle that generous cup of cheese over the top, and let it get all melty and wonderful for 2 to 3 minutes

Finish and serve:

Garnish with fresh parsley and serve it up steaming hot right from the skillet

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This recipe has saved me on countless weeknights when takeout was calling my name but my heart wanted something real. There is something so satisfying about watching it all come together in one pan, knowing that comfort is just 45 minutes away.

Making It Your Own

I have found that swapping ground beef for Italian sausage adds a whole new layer of flavor, and sometimes I throw in a handful of spinach right at the end just to sneak in some greens. The beauty of this dish is how forgiving it is, you really cannot go wrong.

Perfect Pairings

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. Crusty bread for soaking up any extra sauce is practically mandatory in my house.

Make Ahead Magic

This actually tastes even better the next day, so I often make a double batch and portion it out for lunch throughout the week. The flavors meld together beautifully overnight, making those leftovers something to genuinely look forward to.

• Let it cool completely before storing to prevent condensation from making it soggy
• Reheat with a splash of broth to bring it back to life
• Frozen portions last up to three months and taste just as fresh

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There is nothing quite like a skillet full of food that tastes like it took hours but actually came together in under an hour. This is the kind of recipe that reminds us why we love cooking in the first place.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this skillet reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

→ What other proteins work well?

Ground turkey, chicken, or pork make excellent alternatives. For a vegetarian version, try cooked lentils, plant-based crumbles, or extra beans. Adjust seasonings to taste.

→ Can I use brown rice instead?

Absolutely. Brown rice works well but requires about 45 minutes to cook and approximately 1/2 cup more liquid. Plan accordingly for the longer simmering time.

→ How do I know when the rice is done?

The rice should be tender and have absorbed most of the liquid. If needed, add small amounts of broth (1/4 cup at a time) and continue cooking until the texture is right.

→ What vegetables can I add?

Diced zucchini, mushrooms, corn, or fresh spinach work wonderfully. Add heartier vegetables like zucchini with the peppers, and stir in delicate greens like spinach during the last few minutes.