Why make this recipe
Unstuffed Pepper Skillet is a fantastic way to enjoy the classic flavors of stuffed peppers without all the fuss. Life can be hectic, especially with kids and busy schedules. This dish is not only quick to make but also a one-pan wonder that means less cleanup for you. It’s packed with protein, colorful veggies, and whole grains, making it a balanced meal that the whole family will love. Plus, it’s adjustable! You can swap ingredients based on your family’s preferences or what you already have in the pantry.
How to make Unstuffed Pepper Skillet
This recipe couldn’t be easier. You’ll have a hearty, delicious meal on the table in no time with just a few steps.
Ingredients:
- 1 pound ground beef (or ground turkey, chicken, or plant-based substitute)
- 4 large bell peppers, chopped (use any color you like!)
- 1 cup cooked rice (try brown rice or quinoa for added nutrition)
- 1 can diced tomatoes (14.5 oz, or substitute fresh tomatoes)
- 1 tablespoon tomato paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Directions:
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until they are nice and translucent—this usually takes about 3-4 minutes.
Next, add in the ground beef. Cook it until it’s browned, breaking it apart as it cooks. If you’re using lean meat or a lean substitute, you may not have much fat to drain; otherwise, be sure to drain any excess fat.
Now, stir in your chopped bell peppers, cooked rice, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper. Mix everything together really well.
Let it cook for about 10-15 minutes. You want the peppers to become tender but still hold their shape. Stir occasionally to keep everything evenly heated.
Serve hot. You can top it with cheese if you like!
How to serve Unstuffed Pepper Skillet
Serve this dish straight from the skillet for a homey feel. You can put it in bowls, or serve it on plates with a sprinkle of cheese on top. This dish pairs beautifully with a simple side salad or some crusty bread to soak up all that goodness!
How to store Unstuffed Pepper Skillet
If you have leftovers (which is a great option for busy weekdays), let the skillet cool before transferring the food to an airtight container. Store it in the refrigerator for up to 4 days. To reheat, simply warm it up on the stove or in the microwave until heated through.
Tips to make Unstuffed Pepper Skillet
- Make it ahead: You can chop your veggies and cook the rice ahead of time. That way, this dish can come together even quicker on a busy night.
- Swap ingredients: If bell peppers aren’t a hit with your kids, feel free to use zucchini or yellow squash instead. They’ll still give that great flavor!
- Add some spice: If your family enjoys a little kick, feel free to add some red pepper flakes or a splash of hot sauce during cooking.
Variation
You can easily customize this dish! Use different meats, like ground turkey or chicken, or even try a plant-based ground option. For a vegetarian version, swap out the meat for mushrooms or lentils and use vegetable broth instead of beef broth.
FAQs
Can I freeze Unstuffed Pepper Skillet?
Yes, it freezes well! Just let it cool completely, then transfer it to a freezer-safe container. It should be good for up to three months. Thaw in the fridge overnight before reheating.
What can I use instead of rice?
You can use quinoa, couscous, or even cauliflower rice for a low-carb option. Each gives a unique flavor and texture to the dish.
My children don’t like tomatoes. Can I leave them out?
Absolutely! If tomatoes are a no-go, you can simply add more bell peppers, or even swap in some vegetable broth with extra seasoning for moisture.
Enjoy making this delightful Unstuffed Pepper Skillet with your family—it’s sure to become a weeknight favorite!
Print
Unstuffed Pepper Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A quick and easy one-pan meal that packs the classic flavors of stuffed peppers into a delicious skillet dish.
Ingredients
- 1 pound ground beef (or ground turkey, chicken, or plant-based substitute)
- 4 large bell peppers, chopped
- 1 cup cooked rice (brown rice or quinoa recommended)
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon tomato paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat a drizzle of olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic and sauté until translucent (3-4 minutes).
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Stir in the chopped bell peppers, cooked rice, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper.
- Let it cook for 10-15 minutes until peppers are tender but still hold their shape, stirring occasionally.
- Serve hot, optionally topped with cheese.
Notes
This dish can be made ahead by chopping veggies and cooking rice in advance. Customize ingredients as per preference and enjoy it with a simple side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: unstuffed peppers, skillet meal, one-pan dinner, quick recipe, family-friendly