Easy Unstuffed Peppers Skillet: A Delicious One-Pan Dinner

A one-pan dinner that transforms classic stuffed peppers into a quick and easy meal, ready in just 30 minutes.

Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Vegetable

Cuisine: American

Keyword: comfort food, Easy Unstuffed Peppers, family favorite, hearty dish, One-Pan Dinner, Quick Meal

Servings: servings

Calories: 400kcal

2 tablespoons olive oil can substitute with avocado oil or butter
1 pound ground beef use 85/15 for balance or swap with cooked lentils
1 medium diced onion yellow or white onions work best
3 cloves minced garlic fresh garlic is preferred
2 medium diced bell peppers red, orange, or yellow for sweetness; green is lower in carbs
1 cup low sodium beef broth chicken or vegetable broth can also work
1 cup canned tomato sauce homemade sauce is an excellent choice
1 cup dry white rice can substitute with brown rice
2 teaspoons dried basil
1 teaspoon dried oregano
to taste black pepper
1 cup shredded mozzarella cheese can be omitted or replaced with dairy-free cheese

Heat olive oil in a large sauté pan over medium-high heat until shimmering.
Add ground beef and cook for about 10 minutes, breaking apart until browned.
Sauté diced onion and minced garlic for about 3 minutes until fragrant.
Stir in diced bell peppers, beef broth, tomato sauce, rice, and seasonings. Mix well.
Cover the skillet, bring to a boil, then reduce to medium heat and simmer for 20-25 minutes.
Top with shredded mozzarella cheese, cover, and let sit for a few minutes until melted.

Optional: Garnish with fresh parsley for added flavor. Store leftovers in an airtight container for up to 4 days.

Tried this recipe?Let us know how it was!