This one-pan unstuffed pepper skillet keeps the beef, bell pepper, tomato, rice, and melted-cheese combination of stuffed peppers but cooks everything together. There is no hollowing, filling, or individually baking peppers, and the lidded skillet handles both the sauce and rice.
The order of cooking matters. Peppers and onion soften first, beef is browned and drained, tomato paste cooks briefly, and only then are rice and broth added. That sequence builds flavor while preserving the liquid ratio the rice needs.
Ingredients for Unstuffed Pepper Skillet
Use 3 chopped bell peppers in any color, one diced yellow onion, 1 tablespoon olive oil, 2 teaspoons Potatoes Slayer seasoning or another vegetable spice blend, and 5 to 6 minced garlic cloves. Add 1 pound ground beef or another ground meat and 1 tablespoon tomato paste.
The rice mixture needs one 14.5-ounce can diced tomatoes, 1 cup uncooked long-grain white rice, and either 1 tablespoon beef bouillon plus 2 cups water or 2 cups beef broth. Finish with 2 cups shredded cheese, using half sharp cheddar and half pepper jack, plus optional parsley. Season with about 1/2 teaspoon each garlic-and-herb blend, Cajun seasoning, Italian seasoning, and black pepper.
If you enjoy this recipe, you may also like Cajun Chicken and Rice with Garlic Parmesan Sauce.
How to Make One-Pan Unstuffed Pepper Skillet
- Soften the vegetables. Heat olive oil in a large lidded skillet over medium-high heat. Add chopped peppers and onion, season with the vegetable spice blend, and sauté for about 10 minutes.
- Add garlic. Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Brown the beef. Add the ground beef, break it into small pieces, and cook until no pink remains. Drain excess grease.
- Season. Add the garlic-herb blend, Cajun seasoning, Italian seasoning, and black pepper. Stir to coat the meat and vegetables.
- Cook the tomato paste. Stir in 1 tablespoon and cook for about 2 minutes.
- Add rice and liquid. Pour in diced tomatoes, dry rice, and the broth, or the bouillon and water. Stir thoroughly.
- Simmer. Bring to a boil, reduce to low, cover, and cook 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
- Add cheese. Stir once, sprinkle over both cheeses, cover again, and let them melt. Add parsley if desired and serve hot.
For storage details after serving, the USDA leftovers and food safety guidance.
Cut the Peppers Evenly
Chop all 3 bell peppers into similar bite-size pieces so they soften at the same rate. A mixture of red, orange, yellow, or green peppers gives varied sweetness, but any color combination works.
The peppers and diced onion get about 10 minutes before the meat is added. They should begin to soften and show a little color while still holding their shape. They continue cooking during the covered rice simmer, so there is no need to make them completely tender at this stage.
If you enjoy this recipe, you may also like Cheesy French Onion Hamburger Casserole.
Brown the Beef without Adding Grease to the Rice
Break the ground beef apart with a spatula and stir it through the vegetables until no pink remains. If you use a lean meat that releases very little fat, simply continue to the seasonings. If grease collects in the skillet, drain it before adding tomato paste and broth.
Removing that excess fat keeps the final rice mixture moist but not oily. Do not discard the peppers and onions while draining; hold them back with a spoon or use a careful skillet-draining method.
Cook the Tomato Paste before Adding Liquid
Stir the tablespoon of tomato paste into the seasoned beef and vegetables for about 2 minutes. Direct contact with the warm skillet deepens its flavor and removes the raw edge before the broth is introduced.
Keep it moving so it coats the meat without scorching. Once it darkens slightly and smells savory, add the diced tomatoes and broth promptly, scraping the bottom to release any browned bits.
Give the Rice a Steady, Covered Simmer
After adding tomatoes, rice, and liquid, stir carefully so grains are distributed throughout the skillet and submerged. Bring the mixture to a true boil, then immediately lower the heat and cover with a well-fitting lid.
Keep the lid closed as much as possible because escaping steam changes the cooking rate. Check near 18 minutes. When the rice is tender and most liquid is absorbed, stir once from the bottom. If the grains are still firm, add a small splash of broth, cover, and cook a few minutes longer.
Melt the Cheese with Residual Heat
Combine sharp cheddar and pepper jack for a balance of tang and mild heat. Once the rice is tender, sprinkle the full 2 cups in an even layer rather than mixing it deeply into the skillet.
Replace the lid for several minutes. The retained steam melts the cheese without continuing to reduce the rice mixture aggressively. Add dried parsley only after the cheese has softened so its color remains visible.
Troubleshooting
- Crunchy rice: Keep the skillet covered and add a small splash of broth before extending the simmer.
- Watery skillet: Continue cooking uncovered briefly after the rice is tender.
- Greasy finish: Drain rendered fat from the browned meat before adding liquids.
- Scorched bottom: Lower the heat once the mixture boils and use a heavy skillet.
- Mushy peppers: Cut them evenly and avoid overcooking during the initial sauté.
Storage and Reheating
Cool leftovers and keep them in an airtight container in the refrigerator for up to 3 days. Rice continues to absorb moisture as it rests, so the mixture may be firmer the next day.
Reheat a portion on the stovetop over low heat with a small splash of beef broth or water, stirring occasionally. For the microwave, cover loosely and heat in short intervals, stirring midway. Stop once the beef and rice are hot so the peppers do not become overly soft.
Conclusion
Sauté chopped peppers and onion, add garlic, brown and drain the beef, then cook the seasonings and tomato paste. Stir in diced tomatoes, long-grain white rice, and beef broth; cover and simmer 18 to 20 minutes before melting cheddar and pepper jack on top.
Frequently Asked Questions
- → Can brown rice replace white rice in this skillet?
Not with the same directions. Brown rice needs more liquid and considerably more cooking time. Use long-grain white rice for the stated method.
- → Can I use a different ground meat?
Yes. Ground turkey, chicken, or another ground meat can replace the beef; cook it fully and drain excess fat as needed.
- → What colors of bell peppers work best?
Any colors work. Use one color or a mixture of red, yellow, orange, and green peppers.
- → How long do unstuffed pepper skillet leftovers keep?
Refrigerate them in an airtight container for up to 3 days and add a splash of broth when reheating if the rice seems dry.