Unstuffed Pepper Skillet - easy recipes ninja creami
This Unstuffed Pepper Skillet came together one night when I stared into the fridge, wondering what to do with a pack of ground beef, a few sad bell peppers, and some leftover rice. Instead of stuffing peppers (because who has the time on a Tuesday night?), I just threw everything into one skillet. It was quick, easy, and honestly, better than the traditional version.
There’s something satisfying about scooping a hearty, pepper-packed spoonful straight from the pan. You get all the familiar flavors without the hassle of hollowing out peppers or babysitting them in the oven. Plus, fewer dishes. That’s a win in my book.
If you’ve ever felt too tired to cook but too hungry to settle for cereal, this recipe’s for you. One skillet. Simple ingredients. Big flavor. It’s now a regular in my dinner rotation—and it might just earn a spot in yours too.
Servings: 4 servings
Ingredients
- 1 lb lean ground beef
- 1 cup white rice, cooked
- 2 bell peppers, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup shredded cheddar cheese
- Fresh parsley (optional, for garnish)
Instructions
- Brown the ground beef in a large skillet over medium heat. Drain any excess fat.
- Add chopped onion and bell peppers to the skillet. Sauté until softened, about 5 minutes.
- Stir in the garlic and cook for another minute.
- Add the diced tomatoes (with their juice), cooked rice, Italian seasoning, salt, and pepper. Stir everything together.
- Cover and simmer for 5–10 minutes, letting the flavors blend.
- Sprinkle cheese over the top. Cover until melted.
- Garnish with chopped parsley if using. Serve hot.