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Unstuffed Pepper Skillet

This Unstuffed Pepper Skillet is quick, hearty, and packed with flavor! A one-pan meal with ground beef, bell peppers, and melted cheddar cheese perfect for busy weeknights.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Keyword: Easy, Family Friendly, Gluten-Free, One-Pot, Quick
Servings: 4 servings

Ingredients

  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 1 diced green bell pepper
  • 1 diced red bell pepper
  • 3 cloves minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can (16-ounce) tomato sauce
  • 1 1/2 cups instant rice
  • 2 cups shredded cheddar cheese
  • chopped cilantro for garnish

Instructions

  • Start by heating your large skillet over medium heat. Add 1 pound of lean ground beef. Use a spatula to break the beef into smaller pieces as it cooks. Continue cooking until the beef is browned and no longer pink, about 5-7 minutes.
  • Add 1 cup of chopped onion and diced green and red bell peppers to the skillet. Sauté for 3-4 minutes, or until the vegetables start to soften. Add 3 minced garlic cloves during the last minute of sautéing.
  • Sprinkle in 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon pepper. Stir well to coat the beef and vegetables in the spices.
  • Pour in 1 (16-ounce) can of tomato sauce and stir everything until well combined. Add 1 ½ cups of instant rice and stir to distribute evenly.
  • Cover the skillet and reduce heat to low. Let simmer for about 10 minutes, or until the rice is tender and has absorbed most of the liquid.
  • Remove the skillet from heat and sprinkle 2 cups of shredded cheddar cheese evenly over the top. Cover again for a few minutes to let the cheese melt.
  • Once the cheese is melted, give the skillet a gentle stir. Serve warm, garnished with chopped cilantro. Enjoy!

Equipment

  • Large Skillet
  • Spatula
  • Measuring Cups and Spoons
  • Knife and cutting board

Notes

  • Substitute ground beef with ground turkey or plant-based meat for lighter or vegetarian options.
  • Use brown rice instead of instant rice for more fiber and nutrients.
  • Swap cheddar cheese for dairy-free alternatives to make the dish vegan-friendly.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Don’t rush browning the beef to develop deeper flavor and texture.