Description
This Cheesy Unstuffed Pepper Skillet is a delicious one-pan meal that combines ground beef, bell peppers, rice, and melted Monterey Jack cheese in a savory tomato-based sauce. It’s a simple and hearty dish perfect for a family dinner, offering all the flavors of stuffed peppers without the hassle of stuffing each pepper individually.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- ½ cup onion, diced
- ½ medium red bell pepper, diced
- ½ medium green bell pepper, diced
Liquids and Sauces
- 2 tablespoons olive oil
- 2 cups low-sodium chicken broth, divided
- 2 tablespoons tomato paste
- 1 ½ cups diced tomatoes (about 8 ounces)
- Worcestershire sauce (optional, a few dashes)
Grains and Spices
- 1 cup white long-grain rice, uncooked
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Brown Beef: In a large, deep skillet (at least 10 inches), brown the ground beef over medium-high heat until fully cooked. Drain any excess grease and set the cooked beef aside.
- Sauté Vegetables: Add the olive oil to the same skillet and heat it. Add the diced onion and bell peppers, sautéing them until they soften, which usually takes about 3 to 5 minutes.
- Combine Broth and Paste: Pour in half of the chicken broth (1 cup) along with the tomato paste. Stir the mixture well until the tomato paste dissolves completely into the broth, forming a flavorful base.
- Add Remaining Ingredients: Add the diced tomatoes, browned ground beef, remaining chicken broth (1 cup), and uncooked rice to the skillet. If desired, add a few dashes of Worcestershire sauce for extra flavor. Season everything with oregano, garlic powder, salt, and black pepper. Stir thoroughly to combine all ingredients evenly.
- Cook Rice: Bring the skillet mixture to a boil. Once boiling, cover the skillet with a lid, reduce the heat to a simmer, and cook for 20 to 22 minutes, or until the rice is tender and most of the liquid is absorbed.
- Melt Cheese: Turn off the heat and remove the lid. Sprinkle the shredded Monterey Jack cheese evenly over the top of the skillet. Cover the skillet again and allow it to sit for 1 to 2 minutes so the cheese can melt into a delicious gooey topping.
- Serve: Once the cheese is melted, serve the dish immediately while hot for the best flavor and texture.
Notes
- For a vegetarian version, substitute ground beef with plant-based meat or extra vegetables.
- Using low-sodium chicken broth helps control the salt content in the dish.
- Feel free to use other cheeses like cheddar or mozzarella depending on your preference.
- This recipe works great for meal prep and leftovers reheat well.
- If you prefer spicier food, add a pinch of red pepper flakes along with the other seasonings.
