Can I use regular rice instead of instant rice?

Not for this version. Regular rice needs more time and liquid and won’t cook properly here.

Does this reheat well?

Yes. It thickens as it sits, so adding a splash of broth or water when reheating helps loosen it.

You can. It keeps fine in the fridge for a day or two.

No, it’s very mild. Any heat would need to be added separately.

Cornbread, a simple salad, or just a bowl and a fork. It works on its own.

Yes. Ground turkey or chicken works, but you may need extra seasoning.

A hearty, flavorful one-pan Unstuffed Pepper Skillet loaded with tender beef, peppers, rice, and savory tomato goodness.

Scale

Heat olive oil in a large skillet over medium-high heat. Add diced green and red bell peppers and onion. Sauté for about 5 minutes until softened.
Add ground beef and cook until browned and crumbly. Stir in minced garlic and cook 30–45 seconds. Drain excess grease.
Season with Italian seasoning, onion powder, garlic powder, salt, and black pepper. Mix well.
Add drained diced tomatoes, tomato sauce, uncooked instant rice, and enough beef broth according to rice package liquid instructions. Stir to combine.
Bring mixture to a boil, reduce heat to low, cover, and simmer 10–15 minutes until rice is tender and liquid absorbed.
Fluff with a fork and serve hot.

Use instant rice only, as regular rice will require longer cooking time. Adjust seasoning to taste.

Keywords: unstuffed pepper skillet, stuffed pepper skillet, one-pan dinner, beef and rice skillet