Unstuffed Pepper Skillet
A quick and easy one-pan recipe that combines the comforting flavors of stuffed peppers without the hassle. Perfect for weeknight dinners and versatile in preparation.
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken.
- 1 cup rice (white or brown) Use quinoa or gluten-free grain for a gluten-free option.
- 2 cups bell peppers, chopped Any color bell peppers can be used.
- 1 can diced tomatoes (14.5 oz)
- 1 cup onion, chopped
- 2 cups beef broth Use vegetable broth for vegetarian option.
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt, to taste
- Pepper, to taste
Instructions
Preparation
- Wash and chop the bell peppers and onion, measuring out all ingredients to streamline the cooking process.
Cooking
- In a large skillet, brown the ground beef over medium heat for 5-7 minutes. Drain excess fat if necessary.
- Add the chopped onion and bell peppers. Cook for another 5 minutes until softened.
- Stir in garlic powder and Italian seasoning. Cook for an additional 1-2 minutes.
- Pour in the diced tomatoes and add the rice. Mix well.
- Add the beef broth. Increase heat to bring the mixture to a boil.
- Once boiling, reduce heat to low and cover the skillet. Let it simmer for about 20 minutes.
- After 20 minutes, remove from heat and let it sit covered for 5 minutes before serving.
- Fluff with a fork and serve hot, garnished with fresh herbs or cheese if desired.
Notes
Allow leftovers to cool before storage. Can be kept in the refrigerator for 3 days or frozen for up to 2 months.