Description
A quick and flavorful Unstuffed Pepper Skillet that combines ground beef, bell peppers, and rice in a cheesy tomato sauce. This one-pan meal is a delicious and easy alternative to traditional stuffed peppers, ready in just 20 minutes, perfect for a busy weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- ½ cup chopped onion
- 1 diced green bell pepper
- 1 diced red bell pepper
- 3 minced garlic cloves
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 (16-ounce) can tomato sauce
- 1â…“ cups instant rice
- 2 cups shredded cheddar cheese
- Chopped cilantro for garnish
Instructions
- Cook the beef and vegetables: In a medium-sized skillet over medium-high heat, add 1 pound of lean ground beef, ½ cup chopped onion, 1 diced green bell pepper, 1 diced red bell pepper, and 3 minced garlic cloves. Cook, stirring occasionally, until the ground beef is no longer pink and the vegetables are tender, about 4-5 minutes.
- Add spices, tomato sauce, and rice: Stir in 1 teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Pour in 1 (16-ounce) can of tomato sauce and add 1⅓ cups instant rice. Bring the mixture to a boil, then cover the skillet, reduce the heat to low, and let it simmer for 5-7 minutes or until the rice is tender.
- Melt the cheese and garnish: Sprinkle 2 cups shredded cheddar cheese over the skillet. Stir until the cheese melts completely. Finally, garnish the skillet with chopped cilantro before serving.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- To make it spicier, add a pinch of cayenne pepper or red pepper flakes.
- For a gluten-free version, ensure the instant rice is labeled gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding a splash of water or broth while simmering can prevent sticking if needed.
