Easy One Pan Unstuffed Pepper Skillet (Print Version)
One-skillet meal with ground beef, bell peppers, onions, rice, diced tomatoes, and seasonings, topped with melted cheddar and pepper jack cheese.
# Ingredients:
→ For the Skillet
01 -
3 bell peppers (any color), chopped
02 -
1 yellow onion, diced
03 -
1 tablespoon olive oil
04 -
2 teaspoons Potatoes Slayer from Fire & Smoke Society (or your preferred veggie spice blend)
05 -
5 to 6 cloves garlic, minced
06 -
1 lb ground beef (or any ground meat you like)
07 -
1 tablespoon tomato paste
08 -
14.5 oz can diced tomatoes
09 -
1 cup uncooked long grain white rice (jasmine rice works great)
10 -
1 tablespoon beef bouillon + 2 cups water (or 2 cups beef broth)
11 -
2 cups shredded cheese (half sharp cheddar, half pepper jack)
12 -
Dried parsley for garnish (optional)
→ For the Seasonings
13 -
Dash garlic and herb seasoning blend (about 1/2 teaspoon)
14 -
Slap Ya Mama Cajun seasoning (about 1/2 teaspoon)
15 -
Italian seasoning (about 1/2 teaspoon)
16 -
Black pepper (about 1/2 teaspoon)
# Instructions:
01 -
In a large skillet, heat the olive oil over medium-high heat. Add the chopped bell peppers and diced onion. Sauté for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
02 -
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning. The garlic should become fragrant.
03 -
Add the ground beef to the skillet. Cook over medium heat, breaking it apart with a spatula, until it's browned and no longer pink. Drain any excess grease from the skillet.
04 -
Sprinkle in all the seasonings - the garlic and herb blend, Cajun seasoning, Italian seasoning, and black pepper. Mix everything well to ensure the beef and vegetables are evenly coated with the spices.
05 -
Stir in the tomato paste and cook for about 2 minutes to allow the flavors to meld together.
06 -
Pour in the diced tomatoes, uncooked rice, beef bouillon (or broth), and water. Mix all the ingredients thoroughly to combine.
07 -
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 18 to 20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
08 -
After the rice is cooked, give the mixture a good stir. Evenly sprinkle the cheese on top. Cover the skillet again and let the cheese melt for a few minutes.
09 -
Once the cheese is melted and bubbly, remove the lid and sprinkle with dried parsley if you like. Serve hot and enjoy all the flavors of stuffed peppers without all the work!
# Notes:
01 -
This has all the flavors of stuffed peppers but is so much easier - everything cooks in one pan!
02 -
Use any color bell peppers you like - red, orange, yellow, or green all work great.
03 -
Make sure to use long grain white rice like jasmine or basmati. Brown rice won't cook properly in this timeframe.
04 -
Don't skip the tomato paste - it adds depth and richness to the dish.
05 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.