Unstuffed Pepper Skillet – easy recipes with ground beef for a no-fuss dinner win
Think stuffed peppers, but without the whole pepper surgery part 🫑✨ That’s what we’ve got here – an unstuffed pepper skillet that gives you all the cozy, satisfying flavor without the hassle of baking or precision slicing. I mean, who has time for that on a Tuesday night?
I’ve made this on sleepy weeknights when my brain was basically on autopilot and still, it came out like a hug in a bowl. It’s hearty, packed with lean ground beef, sweet bell peppers, onion, rice, and a little tomato goodness to tie it all together. Add a little cheese on top? Chef’s kiss. 👩🍳
This dish is perfect for meal prep too – it reheats like a dream and won’t leave you with a sink full of dishes. One skillet. That’s it. We love a low-effort, high-reward dinner.
Servings: 4 servings
Ingredients
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 1/2 cups cooked white rice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add diced onion and cook for 3–4 minutes until softened.
- Stir in the bell peppers and cook for another 3–4 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Push the veggies to the side and add the ground beef. Cook until browned, breaking it up with a spoon.
- Drain any excess grease if needed.
- Add the diced tomatoes, cooked rice, Italian seasoning, salt, and pepper.
- Stir to combine everything well and simmer for 5–7 minutes.
- Top with shredded cheddar cheese and let it melt, covered, for a couple of minutes.
- Sprinkle with parsley if using, then serve hot.