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Unstuffed Pepper Skillet with Ground Beef, Rice, and Cheese Recipe

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4.2 from 62 reviews

This easy and flavorful Unstuffed Peppers recipe combines all the classic flavors of stuffed bell peppers without the hassle of hollowing out the peppers. Ground beef, diced bell peppers, aromatic spices, and a savory tomato-based sauce are cooked together, layered with rice and melted cheeses, then baked to bubbly perfection. Perfect for a comforting weeknight dinner that serves six generously.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • Salt and black pepper, to taste
  • 1 small yellow onion, diced
  • 3 large bell peppers, diced (about 3 cups; 2 red and 1 yellow)
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • ½ tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 ½ cups marinara sauce
  • ½ cup chicken broth
  • 1 ¾ cups cooked rice
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Fresh parsley, for garnish

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to preheat while you prepare the stovetop components of the dish.
  2. Cook the ground beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef, seasoning it with salt and black pepper, and cook until browned. Add the diced onion and continue cooking until the onion becomes soft and translucent. Drain any excess grease from the skillet.
  3. Add peppers and seasonings: Stir in the diced bell peppers and cook for 4 to 5 minutes, until they begin to soften. Mix in the tomato paste, minced garlic, dried basil, oregano, onion powder, smoked paprika, and red pepper flakes, cooking and stirring for about 1 minute to release their flavors.
  4. Make the sauce: Pour in the undrained diced tomatoes, brown sugar, Worcestershire sauce, Dijon mustard, marinara sauce, and chicken broth. Stir everything together thoroughly, then let the mixture simmer gently for 5 to 8 minutes to meld the flavors and slightly reduce the sauce.
  5. Add rice and cheese: Stir in the cooked rice to incorporate it evenly throughout the mixture. Transfer the skillet contents into a baking dish if not already oven-safe. Evenly sprinkle shredded cheddar and Monterey Jack cheese over the top of the mixture.
  6. Bake: Place the baking dish in the preheated oven uncovered and bake for 15 minutes, or until the cheeses are melted, bubbly, and slightly golden on the edges.
  7. Garnish and serve: Remove from the oven and garnish with fresh parsley. Serve hot and enjoy the comforting flavors of this unstuffed peppers dish.

Notes

  • Use cooked rice from leftover rice or freshly cooked for best texture.
  • For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.
  • You can adjust the red pepper flakes amount based on your preferred spice level.
  • Using an oven-safe skillet can simplify the process by allowing you to bake directly in the skillet.
  • Leftovers store well in the refrigerator for up to 3 days; reheat covered in the oven or microwave.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/unstuffed-pepper-skillet-with-ground-beef-rice-and-cheese-recipe/