Print

Cheesy Unstuffed Pepper Skillet Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

This Cheesy Unstuffed Pepper Skillet is a delicious and easy one-pan meal that combines all the flavors of stuffed peppers without the hassle. Ground beef, bell peppers, rice, and a savory tomato broth are cooked together then topped with melted Monterey Jack cheese for a comforting dinner perfect for busy weeknights.

Ingredients

Meat and Vegetables

  • 1 pound ground beef
  • 1/2 cup onion (diced)
  • ½ medium red bell pepper (diced)
  • ½ medium green bell pepper (diced)

Liquids and Sauces

  • 2 tablespoons olive oil
  • 2 cups chicken broth (divided, low sodium)
  • 2 tablespoons tomato paste
  • 1 ½ cups diced tomato (about 8 ounces)
  • Worcestershire sauce (optional, a few dashes)

Dry Ingredients and Seasonings

  • 1 cup rice (white, long grain, uncooked)
  • 1 teaspoon oregano (dried)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Cheese

  • 1 cup Monterey Jack cheese (shredded)

Instructions

  1. Brown the beef: In a deep, large skillet (at least 10 inches wide), cook the ground beef over medium-high heat until no longer pink. Drain any excess grease and set the cooked beef aside.
  2. Sauté vegetables: Add olive oil to the skillet and let it warm. Then add the diced onion and bell peppers. Sauté for 3-5 minutes until softened.
  3. Add broth and tomato paste: Pour half of the chicken broth (about 1 cup) into the skillet with the sautéed vegetables. Add the tomato paste and stir well with a spatula until fully dissolved and combined.
  4. Combine all ingredients: Add the diced tomatoes, browned ground beef, remaining 1 cup chicken broth, and uncooked rice to the skillet. Add Worcestershire sauce if using, and season with oregano, garlic powder, salt, and pepper. Stir thoroughly until well combined.
  5. Simmer until rice is tender: Bring the mixture to a boil, then cover with a lid and reduce heat to a simmer. Cook for 20-22 minutes until the rice is tender and most of the liquid has evaporated.
  6. Melt the cheese: Turn off the heat and uncover the skillet. Sprinkle shredded Monterey Jack cheese evenly over the top. Cover the skillet again and let sit for 1-2 minutes to allow the cheese to melt. Serve warm and enjoy!

Notes

  • You can swap Monterey Jack cheese for cheddar or mozzarella based on your preference.
  • To make this dish spicier, add a pinch of red pepper flakes or chopped jalapeños with the bell peppers.
  • If preferred, substitute ground turkey or chicken for ground beef for a leaner option.
  • Use low-sodium chicken broth to control sodium levels.
  • Make sure the skillet has a tight-fitting lid to retain steam while cooking the rice.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stove or microwave.

Find it online: https://miracooking.com/cheesy-unstuffed-pepper-skillet-recipe/