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Unstuffed Pepper Skillet

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A cozy one-skillet reinterpretation of traditional stuffed peppers, combining ground beef, bell peppers, onions, and rice.

Ingredients

Scale
  • 1 lb ground beef
  • 1 large yellow onion, diced
  • 3 bell peppers (red, yellow, green), diced
  • 3 cloves garlic, minced
  • 1 cup uncooked long-grain white rice
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 can (8 oz) tomato sauce
  • 2 cups low-sodium beef or chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp smoked paprika
  • ½ tsp ground black pepper
  • 1 tsp kosher salt
  • ½ cup shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Heat a large skillet over medium-high heat.
  2. Add the ground beef, breaking it up with a wooden spoon, and cook until browned and cooked through, approximately 5 minutes. Drain excess fat if necessary.
  3. Add the diced onion and bell peppers to the skillet. Sauté for 4 to 5 minutes until softened and beginning to caramelize.
  4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
  5. Add the uncooked rice, diced tomatoes with their juices, tomato sauce, and broth.
  6. Sprinkle in oregano, basil, smoked paprika, black pepper, and salt. Stir thoroughly to combine all ingredients.
  7. Bring the mixture to a boil, then reduce heat to low.
  8. Cover and simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
  9. Uncover the skillet and sprinkle mozzarella evenly over the top. Let it melt for 2 to 3 minutes until bubbly and slightly golden.
  10. Garnish with chopped fresh parsley before serving hot.

Notes

This dish can be made vegetarian by substituting ground beef with lentils or diced mushrooms. Serve with toppings like sour cream or avocado.

Nutrition

Find it online: https://www.glutenfreez.com/unstuffed-pepper-skillet/