If you have been searching for a comforting, vibrant, and absolutely delicious weeknight meal, look no further than the Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe. This dish captures all the flavor and color of traditional stuffed peppers but comes together effortlessly in just one pan. With juicy ground beef, tender bell peppers, aromatic seasonings, and melted Monterey Jack cheese all combined with perfectly cooked rice, it’s a hearty and satisfying meal that fills your kitchen with irresistible aromas. Plus, cleanup is a breeze, making this a family favorite you’ll want to make again and again.
Ingredients You’ll Need
The ingredients for this recipe are simple yet perfectly balanced to create layers of flavor and texture. Each component plays a crucial role in ensuring the dish is as colorful and tasty as it is comforting.
- 1 pound ground beef: The hearty base that adds rich protein and a savory depth of flavor.
- ½ cup onion, diced: Provides sweetness and a subtle bite when sautéed.
- ½ medium red bell pepper, diced: Adds a pop of color and sweet, crisp texture.
- ½ medium green bell pepper, diced: Offers a slight earthiness and balances the sweetness of the red pepper.
- 2 tablespoons olive oil: Used for sautéing the veggies, it enhances richness and helps soften the peppers and onion beautifully.
- 2 cups low-sodium chicken broth, divided: Keeps the rice moist and infuses gentle savory flavor as it cooks.
- 2 tablespoons tomato paste: Concentrated tomato flavor adds depth and slight tanginess.
- 1 ½ cups diced tomatoes (about 8 ounces): Fresh-tasting fruitiness that complements the tomato paste perfectly.
- 1 cup white long-grain rice, uncooked: Takes center stage by absorbing all the delicious juices and seasonings.
- 1 teaspoon dried oregano: Adds a fragrant herbaceous note reminiscent of classic stuffed peppers.
- ½ teaspoon garlic powder: Brings a mellow garlic warmth without overpowering the other flavors.
- ½ teaspoon salt: Enhances every ingredient while balancing the dish.
- ¼ teaspoon black pepper: Adds just the right amount of spice to elevate the taste.
- Worcestershire sauce (optional, a few dashes): Introduces complexity and umami for those who like an extra punch of flavor.
- 1 cup shredded Monterey Jack cheese: Melts over the top to create a gooey, cheesy finish that pulls everything together.
How to Make Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe
Step 1: Brown the Beef
Start by heating a large deep skillet over medium-high heat and browning the ground beef until it’s completely cooked through with no pink remaining. Be sure to break up the meat into small chunks so it cooks evenly. Once browned, drain any excess grease to avoid a heavy or oily dish, then set the beef aside temporarily. This step creates that rich, meaty foundation your skillet will build upon.
Step 2: Sauté the Vegetables
In the same skillet, add olive oil and heat until shimmering. Toss in the diced onion, red bell pepper, and green bell pepper. Sauté for about 3 to 5 minutes until the vegetables soften and their natural sweetness blooms. This step not only enhances flavor but also keeps the peppers tender with a slight bite—achieving the perfect texture contrast in the final dish.
Step 3: Combine Broth and Tomato Paste
Pour in half of the chicken broth (1 cup) along with the tomato paste directly into your skillet. Stir thoroughly until the tomato paste dissolves completely into the broth. This mixture forms a luscious, tomato-rich base that will eventually coat the rice and beef, carrying all the savory flavors through the entire skillet.
Step 4: Add Remaining Ingredients
Next, stir in the diced tomatoes, the cooked ground beef you set aside, the remaining chicken broth, and the uncooked rice. If you’re feeling adventurous, add a few dashes of Worcestershire sauce for an extra umami kick. Sprinkle the oregano, garlic powder, salt, and black pepper evenly over the mixture. Give everything a good stir to make sure the seasoning and ingredients blend harmoniously before the rice begins to cook.
Step 5: Cook the Rice
Increase the heat to bring the entire mix to a boil, then reduce it to a gentle simmer. Cover the skillet with a tight-fitting lid and let it cook undisturbed for 20 to 22 minutes. The rice will absorb all the flavorful liquid, swell tenderly, and marry with the beef and vegetables. Patience here rewards you with perfectly cooked, fluffy rice that’s infused with all those layered tastes.
Step 6: Melt the Cheese
Once the rice is tender and the liquid mostly absorbed, turn off the heat. Remove the lid and sprinkle the shredded Monterey Jack cheese evenly over the top of the skillet. Replace the lid and let the residual heat melt the cheese gently for 1 to 2 minutes. This final cheesy crown adds an irresistible gooey texture and creamy finish that makes this dish so memorable.
How to Serve Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe
Garnishes
For a fresh, vibrant kick, sprinkle chopped fresh parsley or cilantro on top just before serving. A dollop of sour cream or a few slices of ripe avocado can add creaminess and balance the richness of the cheese and beef. If you love a bit of heat, a sprinkle of crushed red pepper flakes or a dash of hot sauce pairs beautifully with this dish.
Side Dishes
This skillet meal stands beautifully on its own but can be complemented with simple sides like a crisp green salad with lemon vinaigrette or steamed green beans to add a bright contrast. Garlic bread or warm crusty rolls also work great for soaking up every last bit of the flavorful sauce.
Creative Ways to Present
Serve this skillet family-style right from the pan for a cozy, informal gathering. Or, for a special occasion, spoon it into individual ramekins and sprinkle extra cheese or fresh herbs on top before serving. Pairing it with a bold red wine or a cold glass of iced tea rounds out the presentation and makes it feel like a full culinary experience.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making the dish even more delicious the next day. Just be sure to cool it down before placing it in the fridge to maintain quality.
Freezing
This Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe freezes well for up to 2 months. Portion it into freezer-safe containers or bags, leaving some room for expansion. Thaw overnight in the fridge before reheating to keep the texture of the rice and vegetables intact.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat or in the microwave. Add a splash of chicken broth or water if needed to loosen the texture and restore moisture. Sprinkle with a little extra shredded cheese on top and cover briefly to enjoy that same melt-in-your-mouth comfort as the first serving.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a lighter alternative that works well in this skillet recipe. Just be mindful that turkey has less fat, so cook it carefully to prevent drying out, and you may want to add a little extra olive oil for moisture.
Is it necessary to use Monterey Jack cheese?
While Monterey Jack melts wonderfully and has a mild flavor, you can substitute with other melting cheeses like mozzarella, cheddar, or a Mexican cheese blend depending on your preference.
Can I prepare this recipe in advance?
Yes, you can prepare the entire dish up to the point before adding cheese. Store it in the fridge and add the cheese just before reheating and serving to keep that melty, fresh topping.
What if I don’t have chicken broth?
Vegetable broth or even water with a pinch of extra seasoning can work in a pinch, though using broth adds more depth to the dish’s flavor.
How spicy is this recipe?
This recipe is mild by default, focusing on the natural sweetness of the peppers and the savory beef. You can easily add heat with cayenne pepper or hot sauce if you like things spicy.
Final Thoughts
There’s something truly special about a one-pan meal that combines ease, taste, and comfort all in one, and the Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe hits all those marks with flying colors. Whether you’re feeding a family, meal prepping for the week, or simply craving a cozy dinner that won’t weigh down your evening, this skillet is a recipe you’ll come back to time and again. So grab your skillet, gather your ingredients, and enjoy every gooey, flavorful bite!
Print
Cheesy Unstuffed Pepper Skillet (One Pan!) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A comforting one-pan Cheesy Unstuffed Pepper Skillet that combines ground beef, bell peppers, rice, and melted Monterey Jack cheese in a flavorful tomato and chicken broth base. This easy skillet meal offers all the delicious elements of stuffed peppers without the hassle of stuffing, perfect for a satisfying weeknight dinner in just 40 minutes.
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 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 on a plate.
- Sauté Vegetables: Add olive oil to the same skillet and heat it over medium heat. Add the diced onion and both red and green bell peppers. Sauté for about 3-5 minutes until the vegetables are softened but not browned.
- Combine Broth and Paste: Pour in 1 cup of the chicken broth and add the tomato paste to the skillet. Stir well to dissolve the tomato paste completely into the liquid, creating a rich base.
- Add Remaining Ingredients: Add the diced tomatoes, browned ground beef, remaining 1 cup of chicken broth, and uncooked rice to the skillet. If using, add a few dashes of Worcestershire sauce. Season with dried oregano, garlic powder, salt, and black pepper. Stir everything thoroughly to combine.
- Cook Rice: Bring the mixture to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the skillet with a lid and cook for 20-22 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 over the top of the skillet mixture. Cover again and let it sit for 1-2 minutes to allow the cheese to melt completely.
- Serve: After the cheese has melted, serve the cheesy unstuffed pepper skillet immediately while hot and enjoy.
Notes
- Using low-sodium chicken broth helps control the sodium content, but you can adjust the salt seasoning to taste.
- Feel free to swap ground beef with ground turkey or chicken for a leaner version.
- Adding Worcestershire sauce is optional but adds a deeper umami flavor to the dish.
- If you prefer a spicier dish, consider adding a pinch of red pepper flakes during seasoning.
- This recipe is conveniently made in one large skillet, making cleanup easy.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
