Unstuffed Peppers Skillet Recipe

If you’re a fan of stuffed peppers but dread the prep work, this unstuffed peppers skillet recipe is a total lifesaver. It captures all the flavors of classic stuffed peppers – savory beef, tender rice, sweet bell peppers, and a cheesy topping – without all the fuss of hollowing out and baking the peppers. Plus, everything cooks in a single skillet, so clean-up is a breeze. This dish has become a weeknight staple in my kitchen because it’s hearty, packed with flavor, and comes together in about 30 minutes. It’s one of those meals that tastes like you put in a ton of effort, even if you were actually in and out of the kitchen in no time.

this RECIPE

A personal take: how I fell for the unstuffed version

I’ll be honest – the idea of “unstuffed” anything used to sound a bit like cheating to me. Stuffed peppers were one of those things my mom made that always felt special, like a mini project in a vegetable shell. But one night, after a long day, I didn’t have the energy to deal with cutting the tops off, scooping out the seeds, and balancing them in a pan to bake. So I thought, why not just toss everything into a skillet? One bite in, and I was hooked. All the flavor was there, along with that homey, comforting vibe, but with none of the hassle. Now, this unstuffed peppers skillet is my go-to when I crave the taste of stuffed peppers but don’t have the time (or patience!) to go all out.

A quick history on stuffed peppers

Stuffed peppers are beloved in cuisines around the world, from Mediterranean gemista to Mexican chiles rellenos. The classic stuffed bell pepper we know and love in North America typically involves ground beef, rice, and tomato sauce, with origins rooted in Eastern European cuisine. Over time, the dish has evolved, with variations popping up that use different grains, sauces, and proteins. But while the filling varies, the basic concept remains the same: a delicious filling encased in a sweet, roasted bell pepper. This unstuffed version keeps all the traditional flavors but skips the formality of the stuffed pepper, making it perfect for busy weeknights.

Let’s talk ingredients: flavor-packed essentials

Lean Ground Beef

Ground beef gives this dish a hearty, savory base. I like using lean ground beef (around 85-90% lean) to keep it flavorful without too much grease. If you prefer, you could swap it out for ground turkey or chicken for a lighter version. The meat provides protein and richness, grounding all the other flavors.

Bell Peppers

The bell peppers add a subtle sweetness and bring color to the dish. Any color works – red, yellow, green, or orange – so feel free to use whatever you have on hand. Red and yellow tend to be sweeter, while green adds a hint of bitterness. Plus, bell peppers are packed with Vitamin C!

Jasmine Rice

Jasmine rice is perfect for this recipe because it cooks up tender and absorbs all those savory flavors. If you don’t have Jasmine rice, regular white rice or even brown rice will work – just adjust the cooking time accordingly for brown rice, as it takes longer to cook.

Broth (Beef or Chicken)

The broth is what helps cook the rice and infuses everything with flavor. I use beef broth to complement the ground beef, but chicken broth works just as well. If you’re vegetarian, vegetable broth is a fine substitute.

Mozzarella Cheese

Ah, the cheese! Mozzarella gives that perfect gooey topping when melted. If you’re a fan of stronger flavors, you could sprinkle on some Parmesan or sharp cheddar for extra punch. Cheese makes everything better, doesn’t it?

Italian Seasoning & Worcestershire Sauce

These two ingredients add depth and balance. Italian seasoning brings in an herbaceous note, while Worcestershire sauce adds a subtle umami kick. If you’re out of Worcestershire, a splash of soy sauce works in a pinch!

Essential kitchen tools (and helpful substitutions)

For this recipe, you’ll need a few basics that probably live in your kitchen already:

• Large Skillet with a Lid: A large, deep skillet is essential because everything will be cooking together in one pan. Make sure it has a lid to trap the steam and cook the rice properly. If you don’t have a lid, covering it with aluminum foil works in a pinch.
• Wooden Spoon or Spatula: A wooden spoon is my go-to for browning the beef and stirring everything together. It’s sturdy and won’t scratch your skillet.
• Sharp Knife and Cutting Board: For dicing the onion, mincing garlic, and chopping the peppers. A sharp knife makes prep work faster and safer.

Step-by-step: My foolproof method (and a few hard-learned tips)

1. Brown the Beef and Aromatics
   Heat your skillet over medium-high heat. Once it’s hot, add the ground beef, diced onion, and minced garlic. Cook for about 4-5 minutes, stirring frequently, until the beef is crumbled and browned. Don’t rush this part – getting a nice browning on the beef adds a lot of flavor. Drain any excess grease to keep the dish from becoming too oily.
2. Add the Liquids and Seasonings
   Stir in the broth, rice, chopped bell peppers, diced tomatoes (with juices), tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Increase the heat until it reaches a rapid simmer, then give everything a good stir to combine all the flavors.
3. Cook the Rice
   Reduce the heat to medium-low, cover the skillet, and let it cook for about 18-20 minutes. The rice should absorb most of the liquid and become tender. Don’t be tempted to lift the lid too often – the steam is what cooks the rice! If the liquid is absorbed before the rice is tender, you can add a little extra broth and keep simmering.
4. Top with Cheese
   Once the rice is cooked, gently stir everything, then sprinkle the shredded mozzarella on top. Cover again or place the skillet under the broiler for 1-2 minutes until the cheese melts and gets a little bubbly. Watch it closely if broiling – cheese can go from melty to burnt in seconds!
5. Garnish and Serve
   Sprinkle with chopped parsley or other fresh herbs if you like, and serve it up! The parsley adds a pop of color and a hint of freshness that brightens the dish.

Variations and adaptations to try

• Make it Vegetarian: Swap the ground beef for a plant-based meat alternative or just load up on extra veggies. Mushrooms, zucchini, or even black beans would work well for a hearty, veggie-filled dish.
• Low-Carb Option: If you’re watching your carbs, swap out the rice for cauliflower rice. Add it during the last 5 minutes of cooking to keep it from getting mushy.
• Spice it Up: Love a bit of heat? Add some crushed red pepper flakes or a dash of hot sauce when you add the seasoning.
• Seasonal Twist: In the summer, try using fresh, diced tomatoes instead of canned for a brighter, fresher flavor. In fall, add a bit of smoked paprika for a warm, cozy depth.

Serving suggestions and presentation ideas

This unstuffed peppers skillet is delicious as-is, but you can dress it up for guests or a cozy dinner. Serve it with a simple green salad or crusty bread to soak up any extra sauce. For a family-style presentation, I like to bring the whole skillet to the table – it’s rustic and keeps the dish warm. A sprinkle of extra cheese or parsley on top right before serving adds a bit of flair.

Perfect drink pairings

This hearty dish pairs well with refreshing beverages. Here are a few ideas:

• Iced Lemon Tea: The citrus cuts through the richness of the beef and cheese.
• Sparkling Water with Lime: Simple but refreshing, and the bubbles add a fun touch.
• Cucumber Mint Cooler: Cucumber and mint offer a refreshing contrast to the hearty flavors in this dish.
• Apple Cider (Warm or Cold): Perfect for fall, apple cider adds a hint of sweetness that complements the dish.

Storage and reheating tips

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, just pop a portion in the microwave for 2-3 minutes, stirring halfway through to ensure even heating. You can also reheat it on the stovetop over low heat, adding a splash of broth if it’s a bit dry. Freezing isn’t ideal, as the rice can become mushy, but if you do freeze it, let it thaw in the fridge overnight and reheat gently on the stove.

Adjusting the recipe for different serving sizes

This recipe makes about 4 servings, but it’s easy to scale up or down. If you’re cooking for a crowd, just double all the ingredients and use a larger skillet or even a Dutch oven. For a single or double portion, halve the ingredients and use a medium skillet – just keep an eye on the rice, as it may cook faster.

FAQs

1. Can I use a different type of rice?
Yes! You can use any white rice, though cooking times may vary. Brown rice works too, but it’ll take longer, about 30-35 minutes.

2. Can I make this dish vegan?
Absolutely. Substitute ground beef with a plant-based alternative and use vegetable broth. You can skip the cheese or use a dairy-free version.

3. What if I don’t have Worcestershire sauce?
A splash of soy sauce or even balsamic vinegar can mimic its umami flavor.

4. How can I make this spicier?
Add crushed red pepper flakes or a dash of hot sauce to the skillet for a kick.

5. Can I use instant rice?
Sure, but add it towards the end, as it cooks much faster. Adjust the broth accordingly to prevent it from getting mushy.

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