Description
This hearty and easy unstuffed pepper skillet recipe is a one-pan meal packed with ground beef, bell peppers, tomato sauce, and rice. A comforting, family-friendly dinner that’s faster than traditional stuffed peppers and perfect for busy weeknights. Ideal for meal prep, naturally gluten-free, and easily adaptable to low-carb.
Ingredients
1 pound ground beef
1 ½ cups chopped bell peppers (any color)
1 cup chopped onion
2 cloves garlic, minced
1 ½ cups tomato sauce
1 cup beef broth
2 cups cooked rice
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded cheese (optional)
Instructions
1. Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spatula as it cooks. Drain excess fat if necessary.
2. Add the chopped onion and bell peppers to the skillet. Cook for 5–7 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Pour in the tomato sauce and beef broth. Add Italian seasoning, salt, and black pepper. Stir to combine.
5. Add the cooked rice to the skillet and mix everything together until the rice is fully coated in the sauce.
6. Simmer on low for 5–10 minutes, letting the flavors meld and the mixture thicken slightly.
7. Optional: Sprinkle shredded cheese on top, cover the skillet, and let it melt before serving.
Notes
This recipe freezes well—just store portions in airtight containers.
You can substitute ground turkey or chicken for a lighter version.
For extra veggies, add chopped mushrooms, spinach, or zucchini.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg