Unstuffed Peppers
This Unstuffed Peppers Skillet has all the flavors of stuffed peppers without the extra prep. Made in one pan with ground beef, bell peppers, tomatoes, and rice, it’s a cozy dinner ready in just 35 minutes.
Servings 4
Calories 382kcal
Ingredients
- 1 small yellow onion diced
- 2 bell peppers any color, chopped
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 14.5 ounces diced tomatoes canned
- 2 teaspoons tomato paste
- ½ cup chicken broth or vegetable broth
- 1 ½ cups cooked rice
- 1 cup cheddar cheese shredded
- ¼ cup sour cream
Optional:
- fresh parsley or basil for topping
Instructions
- Get prepped: Chop your 1 small yellow onion and 2 bell peppers, mince the 2 garlic cloves, and measure everything out so it’s all ready to go.
- Cook the onion and garlic: Heat 1 tablespoon olive oilin a big skillet over medium heat. Add the 1 small yellow onion and let it soften for 3-4 minutes, then stir in the garlic and cook just until it smells good, about a minute.
- Brown the beef: Add 1 pound ground beef to the skillet with the1 ½ teaspoons Italian seasoning, 1 teaspoon smoked paprika, salt and pepper. Break it up with your spatula and cook until browned.
- Add the peppers: Stir in the chopped bell peppers and cook for 4-5 minutes, just until they start to soften but still have a little crunch.
- Simmer everything together: Add 14.5 ounces diced tomatoes, 2 teaspoons tomato paste, ½ cup chicken broth, and 1 ½ cups cooked rice. Stir it all together and bring to a gentle simmer. Cover and cook for 5-7 minutes, until the mixture is bubbly and thickened. Taste and adjust seasoning if you need to.
- Add cheese. Add 1 cup cheddar cheese and allow to melt, top with ¼ cup sour cream and fresh parsley or basil if using.
- Serve.
Notes
Use day-old rice for the best texture - it holds up better in the sauce.
Don’t skip cooking the onion and garlic first - it builds the flavor base.
If the mixture seems too dry, add a splash more broth.
Make it a complete meal by adding extra vegetables right into the skillet.
Nutrition
Calories: 382kcal | Carbohydrates: 30g | Protein: 35g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 544mg | Potassium: 869mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2395IU | Vitamin C: 88mg | Calcium: 212mg | Iron: 5mg
