Print

Unstuffed Pepper Skillet

Unstuffed Pepper Skillet
Print Recipe

ay goodbye to stuffing peppers and hello to a hassle-free cooking experience. Whether you’re a busy parent or just want a quick and tasty meal, this recipe has got you covered.

Ingredients

Units Scale
  • 1 1/2 lbs. Lean Ground Beef
  • 1 Sweet Onion (diced)
  • 1 Tbsp. Worcestershire Sauce
  • 1 Tbsp. Italian Seasoning
  • 1 Tsp. Salt
  • 1/2 Tsp. Black Pepper
  • 1/2 Tsp. Red Pepper Flakes
  • 1 Tbsp. Minced Garlic
  • 1 Medium Yellow Bell Pepper (chopped)
  • 1 Medium Orange Bell Pepper (chopped)
  • 1 Medium Green Bell Pepper (chopped)
  • 1 14oz. Can Diced Tomatoes (drained)
  • 1 cup Quick White Rice or Long Grain Rice
  • 1 1/4 cups Beef Stock
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1 1/4 cup Shredded Mozzarella Cheese (divided)
  • Add IngredientAdd Section Title

Instructions

  1. In a skillet on medium heat, add ground beef and cook it until it’s no longer pink, and then drain the fat. Add the onions and cook until they are tender. Stir in Worcestershire sauce, garlic, and then the seasonings, and cook for about 1 to 2 minutes.
  2. Then add in chopped bell peppers and let them cook for about 2 minutes until they are soft. Stir in diced tomatoes and beef broth. Turn up the heat and bring it to a boil, then stir in the uncooked quick rice. Reduce the heat to medium-low, cover, and let it simmer for 5 to 8 minutes until the rice is cooked (If you use regular long-grain rice, it may take longer for the rice to cook).
  3. Remove from heat and stir in shredded Cheddar cheese and 1 cup of Mozzarella cheese. Then sprinkle the remaining Mozzarella cheese on top, cover and let it sit for 2 to 3 minutes until the cheese has melted and the sauce has thickened. Enjoy this quick easy one pan skillet recipe!

Notes

To store, just place it in an air-tight container and place it in the refrigerator for up to three days or in the freezer for longer storage.

Find it online: https://shotgunred.com/unstuffed-pepper-skillet-recipe/