Cheesy Unstuffed Pepper Skillet - Stuffed Peppers deconstructed into a simple 30-minute skillet dinner. Cheesy, tomatoey peppers and rice with spices all cooked in a skillet makes for a quick and easy meal. This one is perfect for family dinner any day of the week!
Did you love stuffed peppers growing up? I have to admit I did not. One day that all just changed. I always say that is the day I officially became and adult. My husband still says he isn't a green pepper fan. But, I am telling you he gobbles this skillet meal down! This has become a go to meal. It is super quick and super DELISH!
A typical week day is packed full of work (my day job) and then more work on the blog. I tell you I love every last minute of it!!! It really is my dream job. But this blogging adventure as fun as it is takes up LOTS of time y'all. SO, I need easy dinners to put on the table too!
Just to walk ya through it a little, because I have had a lot of people ask "What is it that you do?"!
Research so I can give you all the recipes you love (Shh I may have an obsession with cooking magazines, it's research though 😉 - DO YOU LOVE THEM TOO?) and what is going on in the cooking world. Working on development of recipes. A lot of them come from things I have cooked forever, some family recipes, and then new things I try.
Then there is the shopping - who doesn't love shopping?? (My husband - I don't get that - hehehe) for all the ingredients and things needed for taking all the photos for the blog. I have to confess I love this part!!
Photography - This is not my strong point. I try to make them interesting. It's like wrestling an alligator sometime though! Whew, remembering to get all the steps shot and angles right! Let's just say I do the best my friends! My aim is for the food to taste good y'all!
Let's talk about is social media. And that is ever-changing and I could spend countless hours here! So make sure you come follow along. I love getting to know you!
This week a reader let me know a blank box popped right on up on her screen and covered up the recipe and it annoyed them (That would annoy me too)!
That brings me to the technical side of blogging, I really do my best and I appreciate y'all letting me know these things, because I certainly want the experience to be the best. It's just me over here trying to figure it all out and keep things running smoothly! We still don't know where that ghost box came from, but let's hope it is gone for good now!
It really is all about the food, creating memories, sharing a little of me and my home with you! So, I hope you continue to follow along on this journey and share your stories, food, and home with me too! It means the world to me! So please make sure to stop by and say hello!
Let's get Cooking!!
How to make a Deconstructed Ground Beef Pepper Skillet!
Brown ground beef with onion until beef is fully cooked and crumbled. Drain any excess fat on paper towels. Then back into the skillet it goes.
Add in green pepper and garlic. Saute for a minute! You can use fresh or frozen. I love fresh, but if all I have frozen in the house. It tastes delicious too!
Next go in the tomatoes, rice, beef broth, basil, oregano, salt & pepper and stir until combined. Bring to a boil, cover with lid.
Turn heat down to a simmer over medium heat and let it JIVE (aka cook) until that rice is done, about 20 minutes.
Turn heat down to low! Remove lid and fluff rice with a fork. Top it with glorious shredded cheese. 🙂
Cover it with lid again and let cheese melt. Garnish with fresh chopped parsley if desired and ENJOY!
If you love easy skillet meals you will love these too!
- Cheesy Skillet Meatballs in Marinara Sauce
- Skillet Lemon Chicken and Potatoes
- Creamy Italian Sausage Tortellini Skillet
- Chicken and Dirty Rice Skillet
- Cast Iron Skillet Garlic & Parmesan Potatoes
Now plate up that Ground Beef Cheesy Pepper Skillet and Dig In!
Cheesy Unstuffed Pepper Skillet
Cheesy Unstuffed Pepper Skillet
- 1 pound ground beef, lean
- ¼ cup onion, diced
- 3 cloves garlic, minced
- 1 cup green bell pepper, diced
- 14.5 ounce can fire roasted tomatoes, diced
- ¾ cups long grain white rice, uncooked
- 2 cups beef broth
- 2 tablespoon tomato paste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups cheddar colby blend cheese, shredded
- fresh parsley for garnish
- Brown ground beef with onion until beef is fully cooked and crumbled. Drain any excess fat on paper towels. Place back in skillet.
- Add in green pepper and garlic. Saute 1 minute.
- Add in tomatoes, rice, beef broth, basil, oregano, salt & pepper and stir until combined. Bring to a boil, cover with lid. Turn heat down to a simmer over medium heat. Cook until rice is done, about 20 minutes.
- Turn heat down to low. Remove lid and fluff rice with a fork. Top with shredded cheese. Cover with lid and let cheese melt. Garnish with fresh chopped parsley if desired.
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This was so good! I made it with Palmini rice to make it low carb but did everything else the same. The flavors were great!
Nikki Lee says
Thank you, Kerri! Glad to know it worked well with the Palmini. Once of my favorites. Its great with cauliflower rice too.
Melody Christy says
I made this for dinner tonight with peppers from my garden and it did not disappoint. I will definitely be adding this to the dinner rotation!!!
Nikki Lee says
I am so glad you enjoyed it!
Would minute rice work for this recipe? I only have minute rice or Indian basmati rice in the house, not sure that would work though?
Nikki Lee says
You can use minute rice just check half through cooking time. It may get done sooner.
This was delicious made it tonight. I wanted to know if you have the nutritional info
Thank you Donna. I have updated the recipe to include the nutritional info.
Can this be frozen after it has been cooked?
Nikki - Soulfully Made says
I have not tested this one, but you should be able to freeze with success. I would only recommend freezing the rice after being cooked, as asked, but just wanted to clarify for other readers. Place in a freezer proof container, cover (or ziplock freezer bag).
Toni | Boulder Locavore says
This would be a fabulous dinner! Perfect any night of the week!
This is happening at my house tonight! We are neing overrun with peppers right now.
[email protected] says
Love fresh peppers! Carlee, do you grown them in a garden? I hope you enjoy it as much I do! This is one of my favorites!