Description
This Cheesy Unstuffed Pepper Skillet is a delicious and easy one-pan meal that combines the flavors of classic stuffed peppers without the hassle of hollowing out peppers. Ground beef, bell peppers, rice, and tomatoes are cooked together in a savory tomato broth and finished with melted Monterey Jack cheese for a comforting, family-friendly dinner ready in about 40 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- ½ cup onion, diced
- ½ medium red bell pepper, diced
- ½ medium green bell pepper, diced
Liquids and Seasonings
- 2 tablespoons olive oil
- 2 cups low-sodium chicken broth, divided
- 2 tablespoons tomato paste
- 1 ½ cups diced tomatoes (about 8 ounces)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Worcestershire sauce (optional, a few dashes)
Starch and Cheese
- 1 cup white long-grain rice, uncooked
- 1 cup shredded Monterey Jack cheese
Instructions
- Brown Beef: In a large, deep skillet (at least 10 inches), brown the ground beef over medium-high heat until fully cooked, breaking it up as it cooks. Drain any excess grease and set the beef aside.
- Sauté Vegetables: Add olive oil to the same skillet and heat it over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté until the vegetables are softened and fragrant, about 3 to 5 minutes.
- Combine Broth and Tomato Paste: Pour in half of the chicken broth (1 cup) and add the tomato paste to the skillet. Stir thoroughly until the tomato paste dissolves completely and blends with the broth creating a rich base.
- Add Remaining Ingredients: Add the diced tomatoes, browned ground beef, remaining chicken broth (1 cup), and uncooked white rice to the skillet. If using, add a few dashes of Worcestershire sauce. Season the mixture with dried oregano, garlic powder, salt, and black pepper. Stir well to combine all ingredients evenly.
- Cook Rice: Increase heat and bring the mixture to a boil. Once boiling, cover the skillet with a tight-fitting lid, reduce heat to low to simmer, and cook for 20 to 22 minutes. Check that the rice is tender and most of the liquid is absorbed.
- Melt Cheese: Remove the skillet from heat and uncover. Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the skillet again and let it sit for 1 to 2 minutes to allow the cheese to melt thoroughly.
- Serve: Once the cheese is melted, serve the skillet meal immediately while hot and enjoy your cheesy, comforting unstuffed pepper skillet.
Notes
- Use low-sodium chicken broth to control sodium content better.
- For a vegetarian version, substitute ground beef with plant-based meat alternatives or beans.
- If you prefer a spicier dish, add a pinch of red pepper flakes or diced jalapeños with the vegetables.
- Covered cooking ensures the rice absorbs all flavors and cooks evenly.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated before serving.
