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Unstuffed Pepper Skillet
Katie

Unstuffed Pepper Skillet

A hearty, flavorful one-pan Unstuffed Pepper Skillet loaded with tender beef, peppers, rice, and savory tomato goodness.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ pounds ground beef
  • 2 cups instant white rice
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • ½ yellow onion diced
  • 1 can 15 oz tomato sauce
  • 1 can 14.5 oz petite diced tomatoes, drained
  • Beef broth enough to cook the rice per package instructions
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

  1. 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.
  2. Add ground beef and cook until browned and crumbly. Stir in minced garlic and cook 30–45 seconds. Drain excess grease.
  3. Season with Italian seasoning, onion powder, garlic powder, salt, and black pepper. Mix well.
  4. Add drained diced tomatoes, tomato sauce, uncooked instant rice, and enough beef broth according to rice package liquid instructions. Stir to combine.
  5. Bring mixture to a boil, reduce heat to low, cover, and simmer 10–15 minutes until rice is tender and liquid absorbed.
  6. Fluff with a fork and serve hot.

Notes

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