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Unstuffed Pepper Skillet Recipe

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  • Author: Sara
  • Total Time: 1 hour
  • Yield: 6 servings

Description

A flavorful and hearty Unstuffed Pepper Skillet that combines ground beef, bell peppers, aromatic vegetables, and rice in a delicious tomato-based sauce, topped with melted Pepper Jack cheese and fresh parsley. This one-pan meal captures all the taste of stuffed peppers without the hassle of stuffing, making it a perfect weeknight dinner for six.

Ingredients

Meat and Vegetables

  • 3 tablespoons olive oil (divided)
  • 1 pound ground beef
  • 1 medium onion, chopped (approximately 2 cups)
  • 1 large stalk celery, chopped (approximately 1/2 cup)
  • 1 large red bell pepper, seeded and cut into 1/2-inch pieces
  • 1 large green bell pepper, seeded and cut into 1/2-inch pieces
  • 5 cloves garlic, minced

Liquids and Sauces

  • 2 cups chicken, beef, or vegetable broth (or more if needed)
  • 1 can (15-ounce) diced tomatoes with Italian herbs (undrained)
  • 1 can (8-ounce) tomato sauce
  • 1 teaspoon Worcestershire sauce

Spices and Herbs

  • 2 teaspoons dried basil
  • 1 teaspoon crushed red pepper flakes (or to taste and tolerance)
  • Salt and freshly ground black pepper (to taste)

Carbs and Cheese

  • 1 cup converted (parboiled) rice
  • 2 cups shredded Pepper Jack cheese (divided)
  • 2 tablespoons chopped fresh parsley (divided)

Instructions

  1. Brown the ground beef: Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium-high heat. Add the ground beef, reduce heat to medium, and brown well, breaking the meat into smaller pieces until no longer pink. Drain off any excess grease and transfer the beef to a plate.
  2. Sauté onions and celery: Add the remaining 2 tablespoons olive oil to the skillet and heat over medium-high. Add the chopped onion and celery, reduce heat to medium, and cook for 4-5 minutes until softened.
  3. Cook the bell peppers: Add the red and green bell peppers to the skillet. Cook for another 3-4 minutes or until they soften, stirring occasionally.
  4. Add garlic: Stir in the minced garlic to the vegetables, cooking briefly to release aroma but not brown.
  5. Add liquids and seasonings: Pour in the chicken broth, diced tomatoes with Italian herbs (undrained), tomato sauce, Worcestershire sauce, dried basil, and crushed red pepper flakes. Stir to combine all ingredients.
  6. Cook the rice: Bring the mixture to a boil. Add the parboiled rice, reduce heat to low, cover, and let simmer gently for 20-25 minutes, stirring once or twice to prevent sticking. If the skillet looks dry during cooking, add 1/4 to 1/2 cup more broth as needed.
  7. Finish with cheese and herbs: Turn off the heat and let the skillet rest for 1-2 minutes. Stir in 1 1/2 cups of shredded Pepper Jack cheese and 1 1/2 tablespoons chopped fresh parsley. Season with salt and black pepper to taste.
  8. Serve garnished: Sprinkle the remaining 1/2 cup cheese and 1/2 tablespoon parsley on top and serve hot.

Notes

  • If preferred, substitute ground turkey or chicken for the ground beef for a lighter dish.
  • Use vegetable broth to make this recipe vegetarian (omit meat and add plant-based protein if desired).
  • Adjust crushed red pepper flakes according to your heat tolerance or omit for milder flavor.
  • Add extra vegetables like zucchini or mushrooms for added nutrition and texture.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
  • This recipe can be doubled to serve larger groups using a larger skillet or pot.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/unstuffed-pepper-skillet-recipe/