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Unstuffed Pepper Skillet

Unstuffed Pepper Skillet: A Cozy One-Pan Dinner Delight

Unstuffed Pepper Skillet is a cozy, one-pan dinner that brings comforting flavors and quick preparation to your weeknight meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Base
  • 1 lb Ground Beef Opt for 90% lean for a healthier twist
  • 2 tbsp Extra Virgin Olive Oil Substitute with canola oil if needed
  • 1 medium Yellow Onion Can replace with shallots for a milder taste
  • 3 cloves Garlic Fresh garlic recommended
For the Peppers and Seasoning
  • 2 medium Bell Peppers Any color can be used
  • 1 tbsp Fresh Oregano Substitute with 1 tsp dried oregano
  • 1 tbsp Chili Powder Adjust according to spice tolerance
  • 1 tsp Ground Cumin Omit for milder taste
  • 1 tbsp Paprika Use smoked paprika for extra depth
  • 1 tsp Salt Adjust to taste
  • 1 tsp Black Pepper Adjust to taste
For the Sauce and Rice
  • 2 tbsp Tomato Paste Can be replaced with diced tomatoes
  • 1 cup Long Grain White Rice Substitute with Minute rice for quicker cooking
  • 2 cups Beef Broth Vegetable broth for vegetarian version
  • 1 can Fire-Roasted Diced Tomatoes Do not drain
For the Toppings
  • 1 cup Shredded Cheddar Cheese Optional topping
  • 1 tsp Red Pepper Flakes Optional for added heat

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering.
  2. Add one diced yellow onion and two chopped bell peppers, and sauté for 3-4 minutes until tender.
  3. Stir in 3 minced garlic cloves and 1 tablespoon of fresh oregano, sautéing for about 30 seconds.
  4. Add 1 pound of ground beef, breaking it apart, and cook for 5-7 minutes until browned.
  5. Mix in 2 tablespoons of tomato paste, stirring well to coat the mixture.
  6. Pour in 1 can of fire-roasted diced tomatoes, 1 cup of long-grain white rice, and 2 cups of beef broth.
  7. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15-18 minutes.
  8. After cooking, stir the mixture and add more broth if needed, finishing with shredded cheddar cheese on top.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 100mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For longer storage, freeze individual portions for up to 2 months.

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