Unstuffed Pepper Skillet

The first time I made stuffed peppers properly, I spent forty minutes carefully hollowing out each pepper, balancing them like little towers in a baking dish, only to have three of them topple over in the oven. That night, scraping delicious filling off the bottom of my pan, I realized something profound: nobody cares about the pepper vessel when the filling is this good.

My teenage daughter, who normally picks bell peppers out of everything with surgical precision, actually went back for seconds of this. Something about the peppers being softened and mingled with the rice instead of standing out as distinct vegetable chunks made all the difference for her pepper-averse palate.

Ingredients

• 1 lb lean ground beef: The foundation here, and I always drain the excess fat because nobody wants an oily slick on top
• 1 large onion, finely chopped: Gets sweeter as it cooks down with the beef, creating this subtle aromatic base
• 3 bell peppers, diced: I use whatever colors look best at the store, but mixing red, yellow, and green makes the final dish so vibrant
• 2 cloves garlic, minced: Add this after the beef browns so it does not burn and turn bitter
• 1 cup long-grain white rice, uncooked: Long-grain stays fluffy and separate, unlike short-grain which can get gluey
• 2 cups low-sodium beef broth: Low-sodium lets you control the salt level since some tomato products can be quite salty
• 1 can diced tomatoes with juices: Those juices are liquid gold, do not drain them
• 1 can tomato sauce: Creates that rich, saucy consistency that binds everything together
• 1 tsp dried oregano and basil: Classic Italian herbs that taste like they have been simmering all day
• 1/2 tsp smoked paprika: This is the secret ingredient that gives it a subtle smoky depth, almost like it cooked longer than it did
• 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust at the end, since the beef broth adds saltiness too
• Shredded cheddar or mozzarella: Totally optional, but the way it melts into the crevices is worth the extra calories
• Fresh parsley: Adds this little pop of freshness and color that makes the whole dish look intentional

Instructions

Brown the beef:

Cook it over medium-high heat, breaking it up with your spoon, until it is no longer pink. I really do recommend draining the fat now, or you will end up with an overly greasy finished dish.

Soften the aromatics:

Toss in the onion and garlic, letting them cook for 2 to 3 minutes until the onion turns translucent and your kitchen starts smelling amazing.

Add the peppers:

Stir in the diced bell peppers and let them cook for another 3 to 4 minutes. You want them slightly tender but not mushy, since they will keep cooking with the rice.

Combine everything:

Pour in the uncooked rice, broth, both tomato products, and all the seasonings. Give it a thorough stir so the rice is evenly distributed and not floating in clumps.

Simmer covered:

Bring it to a bubble, then turn the heat down to low and cover the skillet. Let it simmer gently for 20 to 25 minutes, stirring every so often to prevent sticking, until the rice is tender and has absorbed most of the liquid.

Melt the cheese:

Uncover the skillet, sprinkle that cheese over the top, and let it melt for 2 to 3 minutes. The steam from the dish will help it melt beautifully without needing to go under the broiler.

Finish and serve:

Remove from heat, scatter fresh parsley on top, and bring the whole skillet to the table. It looks rustic and impressive served family-style.

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This became my go-to Tuesday night dinner when my kids were in elementary school and activities meant I needed something that could cook mostly unattended. The rhythm of brown, stir, cover, and wait became meditative in those chaotic years of parenthood.

Making It Your Own

I have made this with ground turkey when beef was not on sale, and while the flavor is lighter, it still works beautifully. The smoked paprika becomes even more important with turkey since you lose that beefy depth it provides naturally.

Timing Is Everything

If you are prepping this ahead, do everything up to the simmering step, then cover and refrigerate. When you are ready to finish, bring it back to room temperature before heating, or the cold pan will take forever to come to temperature and your rice might cook unevenly.

Serving Suggestions

A crisp green salad with a tangy vinaigrette cuts through the richness of the beef and cheese beautifully. Sometimes I serve crusty bread on the side for those who need something to sop up the extra sauce, though honestly a spoon works just fine too.

• Leftovers reheat exceptionally well, actually tasting better the next day as the flavors meld
• If you want to stretch this further, serve it over additional cooked rice
• The cheese can be omitted entirely for a dairy-free version without losing the essence of the dish

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Some of the best meals are the ones that humble us into simpler methods, reminding us that flavor matters more than presentation. This skillet has fed my family through busy weeknights, lazy Sundays, and everything in between.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes, simply substitute the ground beef with cooked lentils or plant-based crumbles. Switch beef broth to vegetable broth. The cooking time remains the same, and you'll still get a hearty, protein-packed meal.

→ Can I use brown rice instead of white rice?

Absolutely. Brown rice works well but requires about 1/2 cup more liquid and an additional 10-15 minutes of cooking time. Check the rice package directions and adjust liquid and simmering time accordingly until grains reach desired tenderness.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to prevent sticking, or microwave in 60-second intervals until heated through.

→ What can I serve with this skillet?

A crisp green salad with vinaigrette balances the hearty flavors beautifully. Crusty bread for dipping, garlic knots, or roasted vegetables like zucchini and broccoli also make excellent sides. For a lighter meal, serve it over cauliflower rice.

→ Can I freeze this dish?

Yes, this freezes well for up to 3 months. Cool completely, transfer to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating. Note that rice texture may soften slightly after freezing.

→ How can I add more flavor?

Enhance the sauce by adding a tablespoon of Worcestershire sauce during simmering. For heat, incorporate red pepper flakes or hot sauce to taste. Fresh herbs like thyme or rosemary work nicely too. A splash of balsamic vinegar at the end adds depth.