A cozy one-pan dinner that tastes like stuffed peppers without the fuss, this Unstuffed Pepper Skillet brings ground beef, bell peppers, rice, and melty cheese together in one skillet. It’s the kind of meal that lands on weeknight rotation: fast to make, forgiving to tweak, and comforting enough for picky eaters. If you like simple skillet dinners, you might also enjoy this cheesy steak and rice skillet for another hearty, all-in-one option.
Why you’ll love this dish
This recipe gives you all the classic flavors of stuffed bell peppers—tomato, pepper, beef, and melted cheese—without hollowing out and stuffing anything. It’s ideal for busy families, budget-minded cooks, or anyone who wants a no-fuss skillet meal that cleans up quickly.
“A perfect weeknight winner: quick, filling, and the kind of dinner everyone asks for seconds of.” — satisfied home cook
Reasons to make it:
- Fast: Browning the beef and simmering the rice all happens in one pan in about 30 minutes active time.
- Economical: Uses pantry staples (canned tomatoes, rice) and 1 pound of ground beef feeds 4.
- Kid-friendly and customizable: Mild by default, with optional red pepper flakes for heat.
- Minimal cleanup: One skillet, one serving spoon, and you’re done.
How this recipe comes together
This is a straightforward, layered cooking approach so the rice absorbs flavor while cooking with the tomatoes and broth.
- Brown the beef first to build a savory base.
- Sweat onions and garlic into the meat for aromatic depth.
- Add bell peppers so they keep a little texture.
- Stir in tomatoes, broth, and tomato paste to create the cooking liquid.
- Nest uncooked rice into the liquid, simmer covered until tender.
- Finish with cheese and rest briefly so everything settles.
What you’ll need
- 1 pound ground beef (80/20 for flavor; leaner if you prefer)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium bell peppers, diced (mix colors if you like)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth (substitute chicken or vegetable broth)
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup uncooked white rice (long-grain)
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh parsley, chopped for garnish
Ingredient notes:
- Swap ground turkey or a plant-based crumble for beef if desired.
- If using brown rice, see the Tips section below — you’ll need more liquid and time.
Step-by-step instructions
- Heat a large skillet over medium-high heat and add the olive oil.
- Add the ground beef once hot. Cook, breaking it up, until browned — about 5–7 minutes. Drain excess fat if there’s a lot.
- Stir in the diced onion and minced garlic. Cook 2–3 minutes until the onion is soft and translucent.
- Add the diced bell peppers and cook 2–3 minutes more until they just start to soften.
- Stir in the diced tomatoes with their juice, beef broth, tomato paste, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Mix to combine.
- Add the uncooked rice and press it gently into the liquid so the grains are submerged. Bring the pan to a gentle boil.
- Reduce heat to low, cover, and simmer 18–20 minutes, or until the rice is tender and most liquid is absorbed. Resist lifting the lid too often.
- Remove the lid and sprinkle the shredded cheese evenly over the top. Cover again for 2–3 minutes until the cheese melts.
- Garnish with chopped parsley. Let the skillet sit for 5 minutes before serving to firm up slightly.
Best ways to enjoy it
Serve straight from the skillet for casual family-style dining. Pair with:
- A simple green salad or crisp cucumber-tomato salad to cut the richness.
- Warm crusty bread to scoop up any saucy bits.
- A dollop of sour cream or plain Greek yogurt for creaminess.
For a complimentary skillet comfort meal, try swapping protein or seasonings and check out a similar cheesy skillet recipe to vary your weeknight lineup.
Storage and reheating tips
- Refrigerator: Cool leftovers quickly (within 1–2 hours) and store in an airtight container for 3–4 days. Rice dishes can be kept safely when refrigerated promptly.
- Freezer: Freeze in a shallow, airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating stovetop: Add a splash of beef broth or water to loosen the rice. Reheat over low-medium heat, stirring occasionally until warmed through.
- Microwave: Cover loosely and heat in 1-minute intervals, stirring between intervals and adding a tablespoon of liquid if it feels dry.
Food safety note: Cooked rice can harbor heat-resistant spores if left at room temperature too long—chill leftovers promptly and reheat thoroughly.
Pro chef tips
- Browning: Don’t overcrowd the pan when browning the beef. High heat and space let meat caramelize for better flavor.
- Deglaze: After browning beef, deglaze the pan with a splash of broth before adding onions to lift browned bits.
- Rice placement: Press rice into the liquid but don’t stir repeatedly; too much stirring can release starch and make the dish gummy.
- Cheese melt: Covering the skillet to melt the cheese with residual steam gives a glossy, even melt without overcooking the rice.
- Scaling: To double the recipe, use a wider skillet or a 12-inch pan; liquid amounts scale linearly with rice.
Creative twists
- Mexican-style: Swap Italian seasoning for cumin and chili powder, use fire-roasted tomatoes, top with cilantro, avocado, and a squeeze of lime.
- Italian baked variation: Transfer to a baking dish after step 7, top with extra mozzarella and bake at 375°F until bubbly.
- Vegetarian: Replace beef with canned black beans or cubed tofu; use vegetable broth. Add a teaspoon of smoked paprika for depth.
- Brown rice conversion: Use 1 3/4 to 2 cups broth per cup brown rice and increase simmering to 40–45 minutes, covered.
- Extra veg: Fold in corn, zucchini, or mushrooms for more texture and nutrition.
Common questions
Q: How long does the full recipe take from start to finish?
A: Active prep and cook time is about 35–40 minutes total (5–7 minutes browning, about 18–20 minutes simmering, plus finishing).
Q: Can I use pre-cooked rice?
A: Yes — if using pre-cooked rice, add it at the end after the tomato mixture is simmered and warmed. Stir in cooked rice, heat until combined, then top with cheese. Avoid simmering cooked rice in the liquid, or it will become mushy.
Q: Is it safe to reheat rice leftovers?
A: Yes, if cooled quickly and stored in the fridge within two hours. Reheat until steaming hot throughout. Don’t reheat rice more than once.
Q: Can I make this ahead and bake later?
A: You can prepare through step 6, cool, and refrigerate. When ready, bring to room temperature for 15–20 minutes, then simmer uncovered until rice is tender, finishing with cheese as directed.
Q: What if my skillet liquid is gone before rice is cooked?
A: Add 1/4 cup hot broth or water, cover, and continue to simmer until rice is tender. Different stovetops and pan sizes cause variation in evaporation.
If you want more one-pan weeknight ideas or variations on skillet comfort food, check other recipes and inspiration linked above.
Print
Unstuffed Pepper Skillet
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Beef
Description
A cozy one-pan dinner that combines ground beef, bell peppers, rice, and melty cheese, offering all the flavors of stuffed peppers without the fuss. Perfect for busy weeknights.
Ingredients
- 1 pound ground beef (80/20)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium bell peppers, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup uncooked white rice (long-grain)
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh parsley, chopped for garnish
Instructions
- Heat a large skillet over medium-high heat and add the olive oil.
- Add the ground beef once hot. Cook, breaking it up, until browned—about 5–7 minutes. Drain excess fat if necessary.
- Stir in the diced onion and minced garlic. Cook for 2–3 minutes until the onion is soft and translucent.
- Add the diced bell peppers and cook for 2–3 minutes more until they just start to soften.
- Stir in the diced tomatoes, beef broth, tomato paste, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Mix to combine.
- Add the uncooked rice and press it gently into the liquid. Bring the pan to a gentle boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and most liquid is absorbed.
- Remove the lid and sprinkle the shredded cheese evenly over the top. Cover again for 2–3 minutes until the cheese melts.
- Garnish with chopped parsley and let sit for 5 minutes before serving.
Notes
For a vegetarian version, substitute beef with black beans or tofu. Serve with a simple salad or warm crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American