Unstuffed Pepper Skillet

Unstuffed Pepper Skillet has all of the things that you loved about a stuffed pepper in an easy to make skillet meal!  This is loaded with ground beef, peppers, tomato sauce, and cheese, and is sure to become a new family favorite! 

Unstuffed Pepper Skillet

You guys all know by now my love for skillet meals.  I am cooking so much and most of the top recipes here on the blog are skillet meals.  I love creating 30 minute recipes that are made in one skillet and require little clean up.  I am always trying to find the perfect skillet.  I think one of the most frustrating things about cooking on a skillet is wondering if it is hot enough.  This is why I love T-fal’s new headmaster collection and I can’t wait to tell you all about it!

It is so important to have a properly heated pan and they combine three culinary innovations.  Sapphire infused non-stick, thermo spot technology, and a unique stainless steel base that has superior heat distribution.   I love that this pan has three layers of scratch resistant, non stick stick coating that is enforced with sapphire.  Nothing is sticking to this pan while I cook!  And cleaning it is super easy as well!

The thermo spot technology is so incredible.  No more waiting or wondering if your pan is the right temperature.  The spot will become bright red when it is ready to start cooking.  The right temperature takes a meal from good to great and helps to prevent sticking, cooking food evenly, and makes easy cleanup!

What is Unstuffed Pepper Skillet?

An unstuffed pepper skillet is all of the things that you love about a stuffed bell pepper in an easy to make skillet.  Ground beef, onions, bell peppers, rice,  tomato sauce, and cheese combine to being you a flavorful meal for your family.

How do you make Unstuffed Pepper Skillet?

  • Heat the skillet to medium high heat.  As soon as the thermo spot turns bright red, add in the beef, onion, bell pepper, and garlic.  Cook until the ground beef is no longer pink and the veggies are tender.
  • Add in chili powder, paprika, salt, pepper, tomato sauce, paste, and rice.  Bring to a boil and cover and reduce heat and let simmer 5-7 minutes or until rice is tender.  Sprinkle with cheese and stir until cheese has melted.

You are going to love this pan just as much as I do!  This new sapphire infused cookware was designed with experienced and skilled cooks in mind.  These pans are reliable and durable and will last a long time with their improved technology.  I know that you are going to love having these pans in your kitchen just as much as I do!

This post has been sponsored by T-fal.  I love working with brands that I use in the kitchen for myself.  All options expressed are my own.  

Unstuffed Pepper Skillet

4.75 from 4 votes
Prep Time 5 minutes
Cook Time 15 minutes
Servings 5
Unstuffed Pepper Skillet has all of the things that you loved about a stuffed pepper in an easy to make skillet meal! This is loaded with ground beef, peppers, tomato sauce, and cheese, and is sure to become a new family favorite!

Ingredients

  • 1 pound lean ground beef
  • 1/2 cup onion chopped
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 16 ounce can tomato sauce
  • 1 1/2 cups instant rice
  • 2 cups cheddar cheese shredded
  • chopped cilantro for garnish

Instructions

  1. Heat the skillet to medium high heat. As soon as the thermo spot turns bright red, add in the beef, onion, bell pepper, and garlic. Cook until the ground beef is no longer pink and the veggies are tender.
  2. Add in chili powder, paprika, salt, pepper, tomato sauce, and rice. Bring to a boil and cover and reduce heat and let simmer 5-7 minutes or until rice is tender. Sprinkle with cheese and stir until cheese has melted.
Nutrition Facts
Unstuffed Pepper Skillet
Amount Per Serving
Calories 428 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g60%
Cholesterol 104mg35%
Sodium 585mg24%
Potassium 488mg14%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 3g3%
Protein 34g68%
Vitamin A 1505IU30%
Vitamin C 51.2mg62%
Calcium 349mg35%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Beef

Comments

Leave a reply
  1. Thank you for posting this recipe. I had one with regular rice but it was hard to get the rice perfectly cooked. This will be much easier.

  2. 4 stars
    This is pretty much the Wednesday night dinner my Mum used to make – she called it Spanish rice. The main difference was that she used a combination of crushed tomatoes and tomato sauce – and skipped all that cheese (my Dad had a heart condition so cheese was a limited indulgence). It was a family favourite!

  3. 5 stars
    Loved this! I used extra veggies and drained the fat off of the beef after cooking it with the veggies. Also substituted instant brown rice for white rice, and went easy on the cheese to make it a bit healthier. My family loved it and it will be a staple dinner dish around here! I was even able to chop the veggies the night before when I was meal prepping for the week to get it on the table even faster last night.

  4. 5 stars
    This turned out great!!! I drained a can of corn and dumped it in before I stirred the shredded cheese in (more veggies!) and it was delicious!!!!!!! My daughter likes to use tortilla chips to scoop it up and eat!

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