Description
A savory and hearty one-pan dish with ground beef, bell peppers, onions, and seasoned rice, this Unstuffed Pepper Skillet is a quick and easy weeknight dinner. Packed with flavor and the perfect comfort meal, this skillet recipe mimics the taste of stuffed peppers without all the hassle!
Ingredients
Scale
- 1 1/2 pounds ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt & black pepper, to taste
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ yellow onion, diced
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 14.5 ounces petite diced tomatoes, drained
- 15 ounces tomato sauce
- 2 cups instant white rice
- Beef broth (salted, follow rice package instructions for ratio)
Instructions
- In a large skillet over medium-high heat, heat the olive oil. Add the diced bell peppers and onion, stirring to coat them in oil. Sauté for about 5 minutes, stirring occasionally.
- Add the ground beef to the skillet and cook until no pink remains. Stir in the minced garlic and cook for an additional 30-45 seconds.
- Drain any excess grease, then season with onion powder, garlic powder, Italian seasoning, salt, and black pepper.
- Stir in the drained petite diced tomatoes, tomato sauce, instant rice, and beef broth, following the rice package for the correct amount of liquid.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is fully cooked and the liquid is absorbed.
- Serve warm and enjoy!
Notes
- You can use regular rice instead of instant rice, but you will need to adjust the cooking time and liquid ratio accordingly.
- For extra flavor, add some shredded cheese on top before serving.
- Can be stored in the fridge for up to 3 days and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 480kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg