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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.
Delicious! I doubled the recipe, used 3 peppers, added a jalapeño. I I did sauté the onion for about 2 minutes in a little EVOO and then added the other veggie for a few minutes and then added the meat.I made brown rice ahead and added at the end. Didn’t add cheese but thought if someone wanted it they could add on their own. The seasoning was perfect IMO. The chopping was time consuming but worth it!
Yum! I’m not a big meat-eater so if I go back for 2nds…it’s VERY GOOD!!
Mini modifications: I used leftover canned diced tomatoes and a bit of pasta sauce instead of the full can called for (didn’t want it to go to waste) and a 1/2 packet of taco seasoning in place of the spices called for (I need to order more spice variety apparently). I really liked the chunks of tomato in there.
I’m sharing a bit with our neighbor but keeping enough for us because I CAN’T WAIT FOR DINNER NOW! ☺
This is the second time I have fixed this. I really like cutting the peppers up and fixing this on the stove. I added fresh mushrooms this time. It was delicious 😋
Thank you for this delicious recipe.