If you love the comforting flavors of stuffed peppers but want a quicker, fuss-free dinner, this Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe is about to become your new go-to. Picture all the best parts of stuffed peppers combined effortlessly in one skillet: tender bell peppers, savory ground beef, fluffy rice, and a gooey blanket of melted Monterey Jack cheese that ties everything together. It’s vibrant, hearty, and perfect for busy weeknights when you crave something delicious but don’t want to spend all evening in the kitchen.
Ingredients You’ll Need
This Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe calls for simple, everyday ingredients that come together to create a dish packed with flavor, texture, and a lovely pop of color. Each item plays an important role, from the seasoned ground beef to the colorful bell peppers and the creamy cheese finish.
- Ground beef: Provides rich, savory protein and the base for the dish.
- Onion, diced: Adds natural sweetness and depth of flavor when sautéed.
- Red and green bell peppers, diced: Bring crunch, color, and that quintessential stuffed pepper taste.
- Olive oil: Used for sautéing the veggies to perfection without sticking.
- Low-sodium chicken broth: Keeps the rice moist and infuses gentle savory notes.
- Tomato paste: Amplifies richness and adds a concentrated tomato flavor.
- Diced tomatoes: Add freshness and juiciness to balance the dish.
- White long-grain rice: Absorbs all the delicious flavors while providing a fluffy texture.
- Dried oregano: Offers a warm, earthy herbaceous note.
- Garlic powder: Brings subtle, mellow garlicky undertones.
- Salt and black pepper: Essential seasonings to enhance all ingredients.
- Worcestershire sauce (optional): Adds a tangy, umami punch.
- Monterey Jack cheese, shredded: The melty, cheesy crown that makes this skillet irresistible.
How to Make Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe
Step 1: Brown the Ground Beef
Start by heating a large, deep skillet over medium-high heat and browning the ground beef until fully cooked and nicely browned. This step is crucial for developing those deep meaty flavors. After cooking, drain any excess grease to keep the dish from feeling too heavy, then set the beef aside temporarily.
Step 2: Sauté the Onion and Bell Peppers
In the same skillet, add olive oil to gently cook the diced onion and bell peppers. Sautéing them until tender, about 3 to 5 minutes, allows their natural sweetness to shine and softens the peppers just enough to meld perfectly into the skillet mixture later.
Step 3: Combine Broth and Tomato Paste
Pour in half of the chicken broth and stir in the tomato paste, mixing well until the paste dissolves completely. This step builds a rich and flavorful base for the rice to absorb as it cooks.
Step 4: Add Tomatoes, Beef, Remaining Broth, and Rice
Next, introduce the diced tomatoes, browned beef, the rest of the chicken broth, and the uncooked rice to the skillet. Now is the time to add Worcestershire sauce if you desire a more complex, tangy flavor. Sprinkle oregano, garlic powder, salt, and black pepper over everything. Stir thoroughly to ensure every grain of rice and bite of meat is evenly seasoned.
Step 5: Simmer Until Rice is Tender
Bring everything to a rolling boil, then cover the skillet and reduce the heat to a gentle simmer. Allow it to cook for about 20 to 22 minutes, giving the rice enough time to absorb all those savory liquids and become tender without getting mushy.
Step 6: Melt the Cheese on Top
Once the rice is cooked, turn off the heat and remove the skillet’s lid. Sprinkle the shredded Monterey Jack evenly over the top, cover it back up, and let the cheese melt in the residual warmth for a minute or two. This step adds that irresistible gooey layer that completes the dish beautifully.
Step 7: Serve Immediately
This dish is best served fresh and warm right out of the skillet. The combination of juicy beef, tender peppers, fluffy rice, and melted cheese will have everyone asking for seconds!
How to Serve Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe
Garnishes
Give your Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe an extra burst of freshness by topping it off with chopped fresh parsley or cilantro. A sprinkle of sliced green onions or a dollop of sour cream also adds lovely contrast and creaminess without overpowering the flavors.
Side Dishes
This dish holds up beautifully as a complete meal on its own, but pairing it with a simple green salad or steamed veggies keeps your plate colorful and balanced. If you want to go heartier, crusty garlic bread or warm tortillas round out the meal for dipping up all that delicious sauce.
Creative Ways to Present
For a fun twist, serve the skillet straight to the table and let everyone scoop their own portions, emphasizing the one-pan convenience. Or try plating it with individual servings topped with extra cheese and a sprinkle of red pepper flakes for a little kick and a restaurant-style finish.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe, store them in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it a perfect option for meal prepping or quick lunches.
Freezing
This skillet dish freezes well, too! Just allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. Remember to thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water to keep the rice moist. Alternatively, microwave in short intervals, checking frequently to ensure the cheese stays melty and the dish heats evenly.
FAQs
Can I use a different type of cheese?
Absolutely! Monterey Jack melts beautifully, but feel free to substitute with mozzarella, cheddar, or even pepper jack for added spice. Just pick a cheese that melts well and complements the savory flavors.
Is it possible to make this recipe vegetarian?
Yes! Replace the ground beef with cooked lentils, diced mushrooms, or a plant-based meat substitute. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly without losing depth of flavor.
Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook. You may need to adjust the cooking time and liquid amounts accordingly to ensure the rice becomes tender without drying out the skillet.
What does Worcestershire sauce add to the dish?
Worcestershire sauce contributes a delicious layer of tangy umami flavor that enhances the savory notes of the beef and tomato base. It’s optional but highly recommended if you want to deepen the overall complexity.
Can I prepare this recipe in advance and reheat it?
Definitely! This recipe is perfect for making ahead. Just follow the storage tips, and when reheating, add a touch of liquid to keep it moist and warm it through gently.
Final Thoughts
You really can’t go wrong with this Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe. It’s an absolute lifesaver for busy evenings when you want a comforting, homemade meal without a pile of dirty dishes afterward. Trust me, the cheesy, flavorful blend of ingredients will have you coming back to this skillet again and again. So go ahead, give it a try and share the love around your dinner table!
Print
Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Unstuffed Pepper Skillet is a delicious and easy one-pan meal that combines seasoned ground beef, bell peppers, tomatoes, and rice cooked together and topped with melted Monterey Jack cheese. It’s a flavorful and comforting dish inspired by classic stuffed peppers, but without the hassle of stuffing and baking, making it perfect for a quick weeknight dinner.
Ingredients
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 the ground beef: In a large, deep skillet (at least 10 inches), cook the ground beef over medium-high heat until fully browned. Drain any excess grease and set the beef aside temporarily.
- Sauté vegetables: Add olive oil to the skillet and heat it over medium heat. Add diced onion and both red and green bell peppers. Sauté for about 3-5 minutes until the vegetables are softened but not browned.
- Add broth and tomato paste: Pour in 1 cup of the chicken broth along with the tomato paste. Stir continuously until the tomato paste is fully dissolved and incorporated into the mixture.
- Combine all main ingredients: Add the diced tomatoes, browned ground beef, remaining chicken broth (1 cup), and uncooked rice to the skillet. Optionally add a few dashes of Worcestershire sauce for extra depth. Season the mixture with dried oregano, garlic powder, salt, and black pepper. Mix everything thoroughly.
- Simmer to cook rice: Bring the skillet mixture to a boil. Then cover the skillet, reduce the heat to a simmer, and cook for 20-22 minutes until the rice is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- Melt the cheese: Remove the skillet from heat and uncover it. Sprinkle shredded Monterey Jack cheese evenly over the top. Cover the skillet again and let it sit for 1-2 minutes off the heat so the cheese melts perfectly.
- Serve: Once the cheese is melted, fluff the skillet mixture gently and serve immediately while hot and cheesy.
Notes
- Use low-sodium chicken broth to control the sodium content in this dish.
- If you prefer, substitute Monterey Jack cheese with cheddar or a cheese blend of your choice.
- If you want a vegetarian version, replace ground beef with plant-based crumbles and vegetable broth instead of chicken broth.
- Make sure to cover the skillet while simmering so the rice cooks evenly and absorbs the flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stove or microwave.
