Unstuffed Pepper Skillet: Easy Recipe for a Delicious Weeknight Meal

Unstuffed pepper skillet: craving the comforting flavors of stuffed peppers but short on time? Then you’re in for a treat! Imagine all the deliciousness of tender bell peppers, savory ground beef, and perfectly cooked rice, all simmered in a rich tomato sauce, but without the fuss of stuffing individual peppers. This one-pan wonder delivers a hearty and satisfying meal in a fraction of the time.

Stuffed peppers have a rich history, with variations found across many cultures. From the “dolma” of the Middle East to the “gemista” of Greece, the concept of filling vegetables with flavorful mixtures has been a culinary staple for centuries. Our unstuffed pepper skillet pays homage to this tradition, offering a modern and convenient twist on a classic favorite.

What makes this dish so irresistible? It’s the perfect combination of textures and tastes. The sweetness of the bell peppers complements the savory ground beef, while the rice adds a comforting heartiness. The tomato sauce ties everything together, creating a symphony of flavors that will tantalize your taste buds. Plus, it’s incredibly easy to make and clean up, making it a weeknight dinner champion. Get ready to experience the joy of stuffed peppers, simplified!

this Recipe

Ingredients:

• 1 pound ground beef (or ground turkey for a leaner option)
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup cooked rice (long grain, white or brown – your preference!)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese (or mozzarella, or a blend!)
• Fresh parsley, chopped (for garnish)

Browning the Beef and Vegetables

1. Heat the olive oil in a large skillet over medium-high heat. Make sure your skillet is nice and big – you’ll be adding a lot of ingredients! I like to use a 12-inch cast iron skillet, but any large skillet will do.
2. Add the ground beef to the skillet and cook, breaking it up with a spoon, until it’s browned. You want to make sure there are no pink bits left. Drain off any excess grease. Nobody wants a greasy skillet!
3. Add the chopped onion and bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender, but not mushy.
4. Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic cooking is one of my favorite things!

Simmering the Sauce

1. Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained) into the skillet. Give everything a good stir to combine.
2. Add the cooked rice, dried oregano, dried basil, paprika, and cayenne pepper (if using) to the skillet. Season with salt and pepper to taste. Don’t be afraid to taste and adjust the seasonings as needed. This is where you can really make the recipe your own!
3. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the rice to absorb some of the sauce. The longer it simmers, the better it tastes!

Melting the Cheese and Serving

1. Remove the skillet from the heat and sprinkle the shredded cheddar cheese (or your cheese of choice) evenly over the top. I love a generous layer of cheese!
2. Cover the skillet and let it sit for a few minutes, until the cheese is melted and gooey. If you want the cheese to be extra melty and bubbly, you can place the skillet under the broiler for a minute or two, but watch it carefully so it doesn’t burn!
3. Garnish with fresh chopped parsley before serving. The parsley adds a pop of color and freshness.
4. Serve hot and enjoy! This unstuffed pepper skillet is delicious on its own, or you can serve it with a side of crusty bread for dipping.

Tips and Variations

• Spice it up! If you like a little more heat, add a pinch of red pepper flakes or a dash of hot sauce to the skillet.
• Add some veggies! Feel free to add other vegetables to the skillet, such as mushrooms, zucchini, or corn.
• Use different meat! Ground turkey or ground chicken can be substituted for ground beef. You can even use Italian sausage for a different flavor profile.
• Make it vegetarian! Omit the meat and add a can of drained and rinsed black beans or kidney beans for a vegetarian version.
• Use different rice! While I usually use long-grain white rice, you can also use brown rice, quinoa, or even cauliflower rice for a lower-carb option. Just be sure to adjust the cooking time accordingly.
• Make it ahead! This unstuffed pepper skillet can be made ahead of time and reheated. It’s a great option for meal prepping or busy weeknights. Simply prepare the skillet as directed, then let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat until heated through.
• Freeze it! This skillet also freezes well. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Cheese variations: Experiment with different cheeses! Monterey Jack, Pepper Jack, or even a sprinkle of Parmesan cheese would be delicious.
• Tomato Paste Boost: For a richer, more intense tomato flavor, add 2 tablespoons of tomato paste along with the other tomato products. Cook the tomato paste with the onions and peppers for a few minutes to caramelize it slightly.
• Herbs de Provence: Substitute the dried oregano and basil with 1 teaspoon of Herbs de Provence for a more complex herbal flavor.
• Worcestershire Sauce: Add a tablespoon of Worcestershire sauce to the skillet along with the tomatoes for a savory depth of flavor.
• A touch of sweetness: If you prefer a slightly sweeter sauce, add a teaspoon of sugar or honey to the skillet.
• Deglaze the pan: After browning the beef, deglaze the pan with a splash of beef broth or red wine to scrape up any browned bits from the bottom of the skillet. This adds extra flavor to the sauce.
• Serve with sour cream or Greek yogurt: A dollop of sour cream or Greek yogurt adds a creamy tang that complements the flavors of the skillet.
• Add a squeeze of lime: A squeeze of fresh lime juice brightens up the flavors and adds a zesty touch.
• Corn on the cob: Serve alongside grilled corn on the cob for a complete and satisfying meal.
• Garlic bread: Serve with warm garlic bread for soaking up all the delicious sauce.

Why I Love This Recipe

It’s quick and easy!

This unstuffed pepper skillet is ready in under 30 minutes, making it perfect for busy weeknights.

It’s a one-pan meal!

Less cleanup is always a win in my book!

It’s customizable!

You can easily adapt this recipe to your liking by using different meats, vegetables, or cheeses.

It’s budget-friendly!

This recipe uses simple, affordable ingredients that you probably already have on hand.

It’s delicious!

The combination of savory beef, tender vegetables, and flavorful sauce is simply irresistible.

Perfect for Meal Prep

This recipe is fantastic for meal prepping. Make a big batch on Sunday and enjoy it for lunch or dinner throughout the week. It reheats beautifully!

Kid-Friendly

Most kids love this dish! It’s a great way to sneak in some extra vegetables. You can even let them help with the cooking process.

Great for Leftovers

The flavors of this skillet actually improve overnight, making it even more delicious the next day. Leftovers are perfect for lunch or a quick dinner.

Crowd-Pleaser

This recipe is always a hit with family and friends. It’s perfect for potlucks, parties, or casual gatherings.

Versatile Serving Options

Serve it over rice, quinoa, mashed potatoes, or even on its own. You can also use it as a filling for tacos or burritos.

A Healthier Option

Compared to traditional stuffed peppers, this skillet version is often lower in carbs and calories. You can further reduce the fat content by using lean ground turkey or chicken.

No Stuffing Required!

The best part? You get all the delicious flavors of stuffed peppers without the hassle of actually stuffing them! This makes it a much quicker and easier meal to prepare.

Conclusion:

So, there you have it! This Unstuffed Pepper Skillet is truly a weeknight dinner champion. I know, I know, there are a million recipes out there vying for your attention, but trust me on this one. The vibrant flavors of the bell peppers, the savory ground beef (or turkey, or plant-based alternative!), and the perfectly seasoned rice all come together in a symphony of deliciousness that will have everyone asking for seconds. It’s quick, it’s easy, it’s packed with goodness, and most importantly, it tastes absolutely amazing.

Why is this Unstuffed Pepper Skillet a must-try? Because it delivers all the comforting flavors of classic stuffed peppers without the fuss. No more painstakingly stuffing each pepper, hoping it doesn’t topple over in the oven. This skillet version streamlines the process, making it perfect for busy weeknights when you need a satisfying meal on the table in under an hour. Plus, it’s incredibly versatile!

Serving Suggestions and Variations:

Feeling creative? The possibilities are endless! Serve this Unstuffed Pepper Skillet over a bed of creamy mashed potatoes for an extra comforting meal. Or, scoop it into warm tortillas for a fun and flavorful taco night. A dollop of sour cream or Greek yogurt adds a tangy coolness that complements the richness of the dish perfectly.

Want to kick up the heat? Add a pinch of red pepper flakes or a dash of your favorite hot sauce. For a vegetarian version, simply substitute the ground beef with lentils or crumbled tofu. You can also experiment with different types of rice, like brown rice or quinoa, for added nutritional value. And don’t be afraid to get creative with your cheese! Monterey Jack, cheddar, or even a sprinkle of crumbled feta would all be delicious.

Another variation I love is adding a can of diced tomatoes with green chilies for a little extra zing. It adds a subtle heat and a burst of fresh tomato flavor that really elevates the dish. You could also throw in some black beans or corn for added texture and fiber. Seriously, the options are limitless!

This recipe is also fantastic for meal prepping. Make a big batch on Sunday and enjoy it for lunch or dinner throughout the week. It reheats beautifully in the microwave or on the stovetop.

I truly believe this Unstuffed Pepper Skillet will become a staple in your dinner rotation. It’s a crowd-pleaser that’s both delicious and easy to make. It’s a great way to get your veggies in and satisfy those comfort food cravings.

So, what are you waiting for? Grab your skillet, gather your ingredients, and get cooking! I’m confident you’ll love this recipe as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? What variations did you make? What did your family think? Share your photos and comments below. I can’t wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy your delicious and easy Unstuffed Pepper Skillet!