You know, sometimes you just want all the delicious flavors of stuffed peppers without all the stuffing work, right? That’s exactly why I fell head over heels for this Unstuffed Pepper Skillet. It’s like a flavor party in one pan, seriously! I remember needing something quick and hearty after a crazy long day, and this popped into my head. It came together so fast and tasted just like the real deal, but with zero fuss. It’s become my go-to for a weeknight win!
Why You’ll Love This Unstuffed Pepper Skillet
Seriously, this recipe is a weeknight miracle! It’s packed with all the comforting flavors you crave from classic stuffed peppers, but it’s made so much simpler. You’re going to love how:
- It’s incredibly easy to throw together.
- The flavor is just fantastic – rich and savory!
- It’s super fast, perfect for busy evenings.
- Cleanup is a breeze with just one pan.
Quick and Easy Unstuffed Pepper Skillet
The beauty of this unstuffed pepper skillet is how little effort it takes. You’re looking at minimal chopping and just one pot to wash. It’s genuinely a lifesaver when you’re short on time but still want a home-cooked, delicious meal.
Flavorful One-Pan Meal
Everything cooks together in one skillet, which means all those amazing flavors – the savory beef, sweet peppers, tangy tomatoes, and comforting rice – really get to know each other. It creates this deep, satisfying taste that you just don’t get when you bake everything separately.
Gather Your Ingredients for Unstuffed Pepper Skillet
Okay, for this glorious one-pan wonder, you’ll need to grab a few things from your kitchen. Don’t worry, they’re all pretty standard! Here’s the rundown of what makes this unstuffed pepper skillet so darn good:
Ground Beef and Aromatics
You’ll need about a pound of ground beef – I usually go for 80/20 for the best flavor. Plus, one medium onion that’s been chopped up, and two little cloves of garlic that you’ll want to mince up nice and fine. These are the flavor powerhouses!
Fresh Peppers and Tomatoes
We need some color and freshness, so grab one green bell pepper and one red bell pepper, both chopped. Then, you’ll need a 15-ounce can of diced tomatoes. Don’t drain these – that juice is pure gold for our sauce!
Rice and Seasonings
Make sure you have about a cup of cooked rice ready to go. Any kind works, but I love using plain white rice here. And don’t forget the seasonings: a teaspoon of Italian seasoning, plus some salt and pepper to taste. Honestly, just eyeball the salt and pepper until it smells right to you!
Optional Cheese Topping
Now, if you’re feeling a little extra, you can totally add about half a cup of shredded mozzarella cheese right at the end. It makes everything creamy and melty, and who doesn’t love that?
How to Prepare Your Unstuffed Pepper Skillet
Alright, let’s get this deliciousness cooking! It’s really straightforward, I promise. You just need a good skillet and a few minutes of your time.
Browning the Beef
First things first, grab your largest skillet. We want to brown that pound of ground beef over medium-high heat. Break it up as it cooks. Once it’s all cooked through and no pink is showing, carefully drain off any extra grease. Nobody wants a greasy skillet!
Sautéing Vegetables
Now, toss in your chopped onion and both chopped bell peppers. Stir them around with the beef and let them cook for about 5 to 7 minutes. You want them to get nice and soft. Then, add in your minced garlic and stir for just another minute until you can smell that amazing garlic aroma. Be careful not to burn the garlic!
Simmering the Unstuffed Pepper Skillet
Okay, here comes the magic! Pour in your undrained diced tomatoes, the tomato sauce, and your cooked rice. Give it all a good stir to combine everything. Now, season it up with that Italian seasoning, and add salt and pepper to your liking. Bring this whole mixture to a gentle simmer, then turn the heat down low. Pop a lid on the skillet and let it cook for about 10 to 15 minutes. This is where all the flavors really meld together beautifully.
Melting the Cheese
If you’re going for that cheesy goodness, now’s the time! Sprinkle your shredded mozzarella cheese evenly over the top of the skillet mixture. Put the lid back on and let it hang out for just a few more minutes until that cheese is all melty and gooey. It’s the perfect finish!
Tips for Perfect Unstuffed Pepper Skillet
Want to make this unstuffed pepper skillet absolutely perfect every single time? I’ve got a couple of little tricks up my sleeve that really make a difference. Trust me, these tiny steps elevate it from good to *great*!
Spice it Up
If you like a little kick, don’t be shy with the red pepper flakes! A pinch or two stirred in with the tomatoes adds a lovely warmth that complements the other flavors so well.
Protein Swaps
Ground beef is classic, but this skillet is super forgiving. I’ve made it with ground turkey or chicken, and it’s just as delicious. You get that same hearty, satisfying meal, just with a slightly different flavor profile.
Rice Alternatives
Don’t have white rice cooked? No worries! Cooked quinoa or even some cauliflower rice works wonderfully here. It’s a great way to change things up or sneak in some extra veggies!
Serving Suggestions for Your Unstuffed Pepper Skillet
This Unstuffed Pepper Skillet is a meal all on its own, but I love to pair it with a few things to make it even more special. It’s all about balancing those rich, savory flavors!
Simple Side Salad
A light, crisp green salad with a simple vinaigrette is just perfect. It cuts through the richness of the skillet and adds a lovely freshness.
Crusty Bread
You absolutely *have* to have some crusty bread for this! It’s the best way to soak up every last bit of that delicious tomato-y sauce. Trust me on this one!
Storing and Reheating Your Unstuffed Pepper Skillet
This unstuffed pepper skillet is fantastic as leftovers, which is great because it makes plenty! Storing and reheating it properly means you get to enjoy that amazing flavor all over again without any fuss.
Refrigeration and Freezing
Once it’s cooled down a bit, just pop any leftovers into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. If you want to freeze it, that works too! Just make sure it’s in a freezer-safe container, and it should be good for a couple of months.
Reheating Methods
The easiest way to reheat is in the microwave – just pop a serving in a bowl and heat until warmed through. If you have a little more time, you can reheat it gently in a skillet over low heat, stirring occasionally, until it’s nice and hot again.
Frequently Asked Questions about Unstuffed Pepper Skillet
Got questions about this easy unstuffed pepper skillet? I’ve got answers!
Can I make this Unstuffed Pepper Skillet ahead of time?
Yes, absolutely! This skillet meal is great for meal prep. Just store it in an airtight container in the fridge and reheat when you’re ready for a quick, delicious meal.
What makes this an “unstuffed” pepper recipe?
It’s all about deconstruction! Instead of stuffing peppers, we simmer all the classic stuffed pepper ingredients – ground beef, peppers, tomatoes, rice – together right in the skillet for a super easy, no-fuss dish.
Is this Unstuffed Pepper Skillet recipe healthy?
It’s a pretty balanced meal! With lean protein from the ground beef, plenty of veggies like peppers and tomatoes, and carbs from the rice, it’s a wholesome option. You can always boost the health factor by using leaner meat or swapping rice for cauliflower rice.
Nutritional Estimate for Unstuffed Pepper Skillet
Just so you know, this is an estimate, but it gives you a good idea of what you’re getting! A serving of this yummy Unstuffed Pepper Skillet typically has around 350 calories. You’ll also get about 25g of protein, 30g of carbohydrates, and 15g of fat, with roughly 5g of that being saturated fat. Plus, it’s got a decent amount of fiber!
Print
Amazing Unstuffed Pepper Skillet in 15 Minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful one-pan meal that captures the essence of stuffed peppers without the fuss of stuffing.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 cup cooked rice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add the chopped onion and bell peppers to the skillet. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the diced tomatoes, tomato sauce, cooked rice, and Italian seasoning. Stir to combine.
- Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
- If using, sprinkle mozzarella cheese over the top during the last few minutes of cooking and cover until melted.
Notes
- For a spicier dish, add a pinch of red pepper flakes.
- You can substitute ground turkey or chicken for the ground beef.
- Cooked quinoa or cauliflower rice can be used instead of white rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: unstuffed peppers, skillet meal, one pan, ground beef, peppers, tomatoes, rice