Description
This Unstuffed Peppers Skillet is a quick and easy one-pan meal that delivers all the flavors of stuffed peppers without the fuss. Ground beef, bell peppers, onions, and rice are cooked in a flavorful tomato sauce and topped with melted cheese for a comforting and satisfying dinner.:
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 14 ounces canned petite diced tomatoes
- 8 ounces canned tomato sauce
- 16 ounces beef broth
- 1 cup long-grain white rice, rinsed
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 cup shredded cheddar cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add onions and bell peppers and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds.
- Brown Beef: Add ground beef to the skillet and cook until browned, about 5 minutes.
- Add Sauce and Rice: Add diced tomatoes, tomato sauce, beef broth, rice, Italian seasoning, salt, and red pepper flakes to the skillet. Stir to combine.
- Simmer: Bring to a boil, then cover and reduce heat to low. Simmer for 20-25 minutes, stirring occasionally, until rice is cooked through. Add a splash of water if the skillet becomes dry.
- Add Cheese: Remove from heat and sprinkle shredded cheese on top. Allow to melt before serving.
Notes
- Rinse rice before cooking to remove starch and prevent sticking.
- Cooking time may vary depending on the type of rice used. Brown rice will take longer.
- To substitute with instant rice, reduce beef broth to 8 ounces.
- Add a splash of water if the skillet becomes dry during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
