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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.
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Unstuffed Pepper Skillet
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
- 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, 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Very easy and very tasty. This was a bigger hit in my house than traditional stuffed peppers. I omitted paprika and chili powder and opted for 2 tbsps of taco seasoning instead, more of a tex mex flavor. I’ll definitely make this again!
My husband loved it! I didn’t have tomato sauce so I added diced tomatoes and some water and that worked. Thank you!
Loved it!
I added some chili garlic sauce and some plain chili sauce. No cheese this time, but I know it would be great. My husband is a super picky eater and he loved it too.
Thanks for the recipe 🙂
I love this new for me recipe! I enjoyed the taste of stuffed peppers without having to eat the large peppers. I just never enjoyed the old time stuffed peppers, but I love these. All the flavors come together beautifully. Thanks!
This was a delicious recipe. Big winner with the whole family. We have at least one with a cheese allergy so we didn’t include the cheese.
I made this and it was absolutely fabulous! Thank you so much for the recipe. I added a poblano pepper and half a jalapeño and it added the perfect kick for my spice loving pallet. Thank you again!
I tried this recipe, loved it. Don’t normally like to make a bunch of changes but in this case I used V8 juice instead of tomatoes sauce as its not so thick and makes the rice easier to cook. I also used instant brown rice for the health effect, added some ground mustard and substituted low fat mozzarella cheese that I just sprinkled on top instead of mixing in. I kept the cover on to melt the cheese for the last 5 minutes. It turned out great. Thanks!
I make this but serve the rice on the side to control portion size of carbohydrates
Do you drain the meat before adding other ingredients?
Yes, I prefer to drain the meat.
This was a quick good heart dish I added some beef broth to mister it up a bit and was a hit
Sarah!
This is so great. I am so glad that you liked it. Thanks for following along with me!
How many protein, fats and carbs are in this meal?
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information. Hope that helps you find what you are looking for.
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!
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.
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!
That is great to hear! I am so happy it brings back great memories! I am so glad that your mom made this for you! XOXO
Can I use regular rice and how much?
Yes, of course! 1 1/2 cups. Enjoy!
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.
Oh YAY! That is great to hear! Let me know how it turns out! XOXO