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
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 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.
