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A cast iron skillet filled with savory Unstuffed Peppers, featuring ground beef, bell peppers, and melted cheese with a smoky flavor.

Easy Skillet Unstuffed Peppers

Rebecca Blumer
Get all the cozy, savory flavor of classic stuffed peppers without the fuss. This easy one-pan unstuffed peppers skillet recipe comes together quickly with ground beef, rice, and melted cheese for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 510 kcal

Equipment

  • Large oven-safe skillet (12-inch recommended)

Ingredients
 

  • 2 tablespoons avocado oil
  • 1 cup diced yellow onion
  • 3 large cloves garlic, minced
  • 2 large bell peppers, diced (about 3 cups)
  • 1 pound lean ground beef
  • 1 can diced tomatoes (14 ounces)
  • 2/3 cup uncooked instant rice
  • 2/3 cup water
  • 2 tablespoons finely chopped parsley, plus more for garnish
  • 1 packet Southwest taco seasoning mix
  • 1 cup shredded cheddar cheese

Instructions
 

Prep the Skillet

  • Preheat your oven to 400°F (200°C).
  • Place a large oven-safe skillet over medium heat and add the avocado oil. Once shimmering, add the diced onion, minced garlic, and diced bell peppers. Cook, stirring occasionally, for 5-6 minutes until the vegetables have softened.

Build the Flavor Base

  • Add the ground beef to the skillet. Use a spoon to break it up and cook until it's browned and no longer pink, about 5-7 minutes. Drain off any excess grease from the pan.

Simmer and Finish

  • Stir in the diced tomatoes with their juices, uncooked instant rice, water, finely chopped parsley, and the Southwest taco seasoning mix. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the rice to begin softening.
  • Sprinkle the shredded cheddar cheese evenly over the top of the skillet mixture.
  • Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is completely melted and bubbly around the edges.
  • Remove from the oven and let the skillet rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well for up to 3 months.
Variations: You can substitute lean ground beef with ground turkey or chicken. For a low-carb version, replace the instant rice with 2 cups of cauliflower rice, adding it during the last 5-7 minutes of cooking.
Pro Tip: For the best texture, ensure the onions and peppers are fully softened before adding the meat. This creates a sweeter, more flavorful base for the dish.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 510kcalCarbohydrates: 32gProtein: 28gFat: 31gSaturated Fat: 14gCholesterol: 105mgSodium: 950mgPotassium: 550mgFiber: 5gSugar: 7gVitamin A: 22IUVitamin C: 120mgCalcium: 25mgIron: 22mg
Keyword ground beef, One-Pan, skillet meal
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