Description
Weeknight dinner perfection! An easy unstuffed pepper skillet with rice, veggies, and ground meat is a cozy family favorite.
Ingredients
Scale
- 1 pound lean ground beef
- 1/2 medium yellow onion, chopped
- 3–4 cloves garlic, minced
- 2 cups beef or chicken broth
- 3/4 cups white Jasmine rice
- 2 bell peppers, any color, seeded and chopped
- 1 14 ounce can diced tomatoes with juices
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 12–15 cranks fresh-ground black pepper
- 1 cup shredded mozzarella
- parsley for garnish (optional)
Instructions
- Step 1: Warm a large skillet over medium-high heat. When hot, add the beef, onion, and garlic. Cook for 4-5 minutes, stirring frequently, until the meat is crumbled and well-browned. Drain any excess grease and return skillet to the heat.
- Step 2: Stir in the broth, rice, bell peppers, tomatoes, tomato paste, Worcestershire, Italian seasoning, salt, and pepper. Increase heat to bring the mixture to a rapid simmer, stir well, then reduce heat to medium-low. Cover and cook for 18-20 minutes, until the liquid is absorbed and the rice is tender.
- Step 3: Stir the mixture gently, then top with shredded mozzarella. Return to the heat and recover, or place under the broiler for 1-2 minutes, to melt and brown the cheese, as desired. Garnish with parsley or other herbs as desired, and serve.
Notes
You can substitute ground turkey, ground chicken, or plant-based crumbles for the ground beef. If using a very lean meat or meat substitute, add a small drizzle of olive oil to the pan prior to cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 281 kcal
- Sugar: 3 g
- Sodium: 661 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 62 mg
Keywords: stuffed pepper skillet, unstuffed peppers