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
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 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.
