One Pot Unstuffed Pepper Skillet Recipe

Weeknights in our household are often a whirlwind of activities, and the quest for a dinner that’s both satisfying and simple can feel like a daily marathon. That’s where the One Pot Unstuffed Pepper Skillet came into my life, and let me tell you, it’s been a total game-changer. We adore stuffed peppers, the vibrant colors and comforting flavors are just perfect. But the truth is, stuffing peppers can be a bit…time-consuming. This skillet version captures all that classic stuffed pepper goodness – the savory ground beef, sweet bell peppers, and hearty rice – but in a fraction of the time and with minimal cleanup. From the moment I first tossed the diced peppers into the skillet with sizzling ground beef, the aroma alone had my family eagerly anticipating dinner. And the taste? Let’s just say empty plates and requests for seconds were the norm. If you’re looking for a meal that’s hearty, flavorful, and incredibly easy to pull off, especially on those busy evenings, you absolutely must try this One Pot Unstuffed Pepper Skillet. It’s become a staple in our rotation, and I have a feeling it will become one in yours too.

Ingredients

To bring this delightful One Pot Unstuffed Pepper Skillet to life, you’ll need a handful of fresh and pantry-friendly ingredients. Each component plays a vital role in building the layers of flavor and texture that make this dish so irresistible. Let’s break down each ingredient and explore why it’s essential, along with some helpful tips and potential substitutions.

• 1 pound ground beef or turkey: The heart of our skillet, ground beef or turkey provides a rich, savory base. For a classic, robust flavor, ground beef with a slightly higher fat content (like 80/20) works wonderfully as the fat renders down and adds moisture and depth to the dish. However, if you’re watching your fat intake, lean ground beef or ground turkey (93% lean or higher) are excellent lighter alternatives. When using leaner meats, you might consider adding a tablespoon of olive oil or broth during cooking to maintain moisture and prevent dryness. For a plant-based twist, you could even experiment with crumbled plant-based ground meat alternatives; just be sure to adjust cooking time as they may brown faster. Regardless of your choice, ensure your meat is fresh and of good quality for the best flavor. Proper browning of the ground meat is crucial, as it develops those deep, umami notes that form the foundation of the skillet’s taste.
• 3 bell peppers (mixed colors, diced): Bell peppers are the star of the show, bringing vibrant color, a touch of sweetness, and a satisfying crunch that contrasts beautifully with the tender rice and meat. Using a mix of colors – red, yellow, and orange – not only makes the dish visually appealing but also offers a slightly nuanced flavor profile, as each color has a subtly different sweetness level. Green bell peppers, while slightly less sweet and a bit more bitter, can also be included for a more complex flavor dimension if you enjoy their characteristic taste. When dicing your peppers, aim for uniform pieces, roughly ½ inch in size, to ensure they cook evenly. Don’t discard the seeds and membranes just yet! If you enjoy a bit of extra heat, a few finely minced pepper membranes (but not the seeds, which can be quite bitter) can add a gentle warmth to the dish.
• 1 cup rice (white or brown): Rice acts as the hearty carbohydrate component, absorbing the flavorful tomato sauce and spices as it cooks, becoming wonderfully tender and infused with taste. White rice, such as long-grain or Basmati, cooks relatively quickly and provides a fluffy texture. Brown rice, a whole grain option, offers a nuttier flavor and chewier texture, along with added fiber. However, brown rice requires significantly longer cooking time. If opting for brown rice, you’ll need to increase the cooking time and potentially the amount of liquid to ensure it cooks through completely and becomes tender. For a quicker brown rice option, consider using quick-cooking brown rice, but be mindful of its slightly different texture and cooking time compared to regular brown rice. For those seeking gluten-free alternatives, quinoa or even cauliflower rice (added towards the end of cooking) could be explored, although these will alter the texture and cooking process.
• 1 medium onion (diced): Onion is an aromatic foundation, providing a savory base and depth of flavor that permeates the entire skillet. Yellow or white onions are classic choices, offering a balanced flavor that sweetens as they sauté. Red onions, with their slightly sharper and more pungent flavor, can also be used, especially if you enjoy a bit more bite. Dicing the onion into small, even pieces ensures it cooks uniformly and blends seamlessly into the dish, releasing its aromatic compounds as it softens and becomes translucent. Don’t rush the sautéing of the onion; allowing it to gently caramelize slightly will enhance its natural sweetness and contribute to a richer overall flavor profile.
• 3 cloves garlic (minced): Garlic, the pungent powerhouse, is essential for adding a bold, aromatic kick to the skillet. Freshly minced garlic is always recommended for the most intense and vibrant flavor. If you’re in a pinch, pre-minced garlic from a jar can be used, but be aware that its flavor may be slightly less potent. Mincing the garlic finely allows its flavor to readily infuse into the olive oil and other ingredients as it’s sautéed. Be careful not to burn the garlic, as it can become bitter. Sautéing it gently until fragrant, usually just for a minute or two, is all it takes to release its aromatic oils and set the stage for the other flavors.
• 1 can (15 ounces) crushed tomatoes: Crushed tomatoes form the flavorful, slightly chunky tomato base of the skillet. Canned crushed tomatoes offer convenience and consistent flavor. Look for good quality crushed tomatoes, preferably with no added salt or sugar, so you have better control over the seasoning. For a smoother sauce, you could substitute with tomato sauce or tomato puree, but you might need to adjust the liquid content accordingly. If you prefer a chunkier texture, diced tomatoes (drained slightly) can be used instead, although crushed tomatoes generally provide a richer, more cohesive sauce. In the peak of tomato season, you can even use fresh tomatoes! To use fresh tomatoes, you’ll need about 1.5 to 2 pounds. Peel and roughly chop them, and you may need to simmer them a bit longer in the skillet to reduce their water content and concentrate their flavor before adding the rice.
• 1 cup water or broth: Liquid is crucial for cooking the rice and creating a flavorful sauce that binds all the ingredients together. Water is a simple and effective option, but using broth – chicken, beef, or vegetable – will significantly enhance the depth of flavor in the skillet. Chicken broth adds a savory richness, beef broth provides a bolder, meatier undertone, and vegetable broth keeps the dish vegetarian while adding a subtle savory complexity. Low-sodium broth is recommended to control the overall saltiness of the dish. The amount of liquid is important for properly cooking the rice. If using brown rice, you may need to slightly increase the liquid quantity. Keep an eye on the skillet while it simmers; if it seems too dry, add a little more liquid, a quarter cup at a time, to prevent sticking and ensure the rice cooks through evenly.
• 1 teaspoon Italian seasoning: Italian seasoning is a pre-mixed blend of dried herbs that provides a classic Mediterranean flavor profile to the skillet. It typically includes oregano, basil, rosemary, thyme, and marjoram. This convenient blend adds a wonderful herbaceousness and complexity with just one ingredient. If you don’t have Italian seasoning on hand, you can easily create your own blend by combining equal parts of dried oregano, basil, and thyme. Feel free to adjust the amount to your taste. For a slightly different flavor twist, consider adding a pinch of red pepper flakes along with the Italian seasoning for a subtle warmth.
• 1 teaspoon salt: Salt is essential for enhancing all the flavors in the dish and bringing them into balance. Start with 1 teaspoon and adjust to taste at the end of cooking. The type of salt you use can also make a difference. Kosher salt is often preferred by chefs for its clean taste and ease of use, while sea salt can add a slightly more nuanced flavor. Table salt is also perfectly fine, but you might need to use slightly less as it’s more densely packed. Remember that you can always add more salt, but you can’t take it away, so it’s always best to season gradually.
• ½ teaspoon black pepper: Freshly ground black pepper adds a subtle warmth and a touch of spice that complements the other flavors. Freshly ground pepper is always preferable for its more vibrant and aromatic flavor compared to pre-ground pepper, which can lose its potency over time. Adjust the amount of pepper to your preference. If you enjoy a more peppery flavor, feel free to add a bit more. White pepper can also be used for a milder, earthier peppery note.
• 1 tablespoon olive oil: Olive oil is used for sautéing the aromatics and ground meat, providing a healthy fat base and contributing to the overall flavor. Extra virgin olive oil is a great choice for its rich flavor and health benefits. If you don’t have olive oil, other neutral cooking oils like canola oil, vegetable oil, or avocado oil can be used as substitutes. The oil helps to prevent sticking and allows the onions and garlic to soften and release their flavors.
• Optional: ½ cup shredded cheese for topping: Cheese adds a creamy, melty, and savory finish to the skillet, making it even more indulgent and satisfying. Shredded cheddar cheese is a classic choice for its sharp, slightly tangy flavor and excellent melting properties. Monterey Jack or mozzarella cheese offer a milder, creamier melt. For a sharper flavor, try pepper jack for a bit of heat, or a blend of cheddar and Monterey Jack for a balanced taste and texture. Sprinkling the cheese over the skillet towards the end of cooking and letting it melt under the lid creates a delicious, gooey topping.
• Optional: fresh parsley or red chili flakes for garnish: Garnishes add a final touch of freshness, color, and flavor complexity. Fresh parsley, chopped, provides a bright, herbaceous note that contrasts nicely with the richness of the skillet. Red chili flakes offer a subtle kick of heat and visual appeal. These garnishes are optional but highly recommended for elevating the presentation and adding a final layer of flavor to the dish. Other garnish options could include a dollop of sour cream or Greek yogurt for creaminess, or a sprinkle of chopped green onions for a mild oniony bite.

Instructions

Creating this One Pot Unstuffed Pepper Skillet is surprisingly straightforward. Follow these simple, step-by-step instructions to bring this flavorful and comforting dish to your table in no time. Each step is designed to build upon the last, ensuring a harmonious blend of flavors and perfectly cooked ingredients.

1. Prep the ingredients: Begin by setting yourself up for success. This initial preparation stage streamlines the cooking process and ensures you have everything readily available when you need it.
   • Dice the bell peppers: Wash and core the bell peppers. Remove the seeds and membranes from inside. Then, using a sharp knife, dice the bell peppers into uniform pieces, approximately ½ inch in size. Consistent sizing is key for even cooking. Set the diced peppers aside.
   • Dice the onion: Peel the onion and cut it in half from root to stem. Place the flat side down on your cutting board. Make vertical cuts from the root end towards the stem end, without cutting through the root end. Then, make horizontal cuts across the onion, again without cutting through the root end. Finally, slice across the onion to create diced pieces. Aim for pieces similar in size to the diced bell peppers for even cooking. Set the diced onion aside.
   • Mince the garlic: Peel the garlic cloves. There are several ways to mince garlic. You can use a garlic press for a very fine mince. Alternatively, you can finely chop the garlic with a knife. Place the garlic cloves on your cutting board and press down on them with the flat side of your knife to crush them slightly. This makes them easier to peel and chop finely. Then, mince the garlic into very small pieces. Mincing releases the garlic’s aromatic oils and maximizes its flavor impact. Set the minced garlic aside.
   • Measure out your rice and have all ingredients ready to go: Measure out 1 cup of your chosen rice (white or brown). Have all your other ingredients – ground meat, crushed tomatoes, water or broth, Italian seasoning, salt, pepper, olive oil, and optional toppings – measured and within easy reach. This ‘mise en place’ approach makes the cooking process much smoother and more enjoyable.
2. Sauté the aromatics: This step is crucial for building the flavor base of the skillet. Sautéing the onion and garlic in olive oil releases their aromatic compounds and creates a fragrant foundation for the rest of the dish.
   • Heat a large skillet over medium heat: Choose a large skillet with a lid, ideally a 12-inch skillet or larger, to comfortably accommodate all the ingredients. Place the skillet on your stovetop and set the heat to medium. Allow the skillet to heat up for a minute or two before adding the oil.
   • Add a drizzle of olive oil: Once the skillet is heated, add about 1 tablespoon of olive oil. Swirl the skillet to coat the bottom evenly with oil. The oil should shimmer slightly when it’s hot enough.
   • Sauté the garlic and onion until fragrant: Add the diced onion to the hot skillet and sauté for 3-5 minutes, stirring occasionally. The onion should soften and become translucent, starting to turn slightly golden around the edges. Then, add the minced garlic to the skillet and sauté for another minute, stirring constantly. Sauté the garlic just until fragrant, being careful not to let it brown or burn, as burnt garlic can taste bitter. The aroma of the sautéing onion and garlic will fill your kitchen, signaling the beginning of a delicious meal.
3. Add the ground beef (or turkey) and cook until browned: Now it’s time to introduce the protein to the skillet and build another layer of flavor through browning.
   • Add the ground beef (or turkey): Add the ground beef or turkey to the skillet with the sautéed onions and garlic.
   • Cook until browned, breaking it into small pieces as it cooks: Using a spatula or wooden spoon, break up the ground meat into smaller pieces as it cooks. Continue to cook, stirring frequently, until the meat is fully browned and no longer pink. Browning the meat is essential for developing rich, savory flavors through the Maillard reaction. This process creates complex flavor compounds that significantly enhance the overall taste of the dish.
   • Drain any excess fat if necessary: Depending on the fat content of your ground meat, you may have excess fat rendered out in the skillet. If there is a significant amount of fat, carefully tilt the skillet and spoon out the excess grease, or drain it off in a colander, before proceeding to the next step. Draining excess fat prevents the dish from becoming greasy and helps to keep the flavors clean and balanced.
4. Add the peppers and spices: Next, we introduce the bell peppers and the aromatic Italian seasoning, building upon the flavor base and adding color and texture.
   • Stir in the diced bell peppers, Italian herbs, salt, and pepper: Add the diced bell peppers, Italian seasoning, salt, and black pepper to the skillet with the browned ground meat mixture.
   • Cook for 3-5 minutes to soften the peppers slightly: Stir everything together to combine well, ensuring the spices are distributed evenly. Cook for 3-5 minutes, stirring occasionally, until the bell peppers begin to soften slightly but still retain a bit of their crispness. Slightly softening the peppers at this stage helps them to cook through evenly along with the rice and prevents them from being overly crunchy in the final dish.
5. Add rice and tomato base: This is where the skillet really comes together. We add the rice and the tomato base, setting the stage for simmering and creating a cohesive and flavorful one-pot meal.
   • Add the rice to the skillet and stir to coat it with the spices: Add the uncooked rice (white or brown) to the skillet and stir to coat it with the spiced meat and pepper mixture. Coating the rice with the spices helps to infuse it with flavor as it cooks.
   • Pour in crushed tomatoes (or tomato sauce) and add water or broth as needed to cook the rice: Pour in the can of crushed tomatoes (or tomato sauce). Then, add 1 cup of water or broth. Stir everything together well to combine all the ingredients. Ensure the liquid is distributed evenly and the rice is submerged. If using brown rice, you might consider adding a bit more liquid (about ¼ cup) as brown rice absorbs more liquid and requires longer cooking time.
   • Bring the mixture to a simmer, then cover and reduce the heat: Increase the heat to medium-high and bring the mixture to a simmer. Once it reaches a gentle simmer (small bubbles breaking the surface), immediately reduce the heat to low.
   • Cook until the rice is tender, stirring occasionally to prevent sticking: Cover the skillet tightly with a lid. Reduce the heat to the lowest setting to maintain a gentle simmer. Cook for approximately 15-20 minutes for white rice, or 40-50 minutes for brown rice, or until the rice is tender and has absorbed most of the liquid. Stir occasionally, especially towards the end of cooking, to prevent the rice from sticking to the bottom of the skillet and to ensure even cooking. Check for doneness by tasting a grain of rice; it should be tender and not crunchy. If the rice is still firm and the skillet seems dry, add a little more liquid (a quarter cup at a time) and continue to simmer until the rice is cooked through.
6. Optional toppings: The final flourish! Adding cheese and garnishes elevates the dish and adds extra layers of flavor and visual appeal.
   • Once the rice is cooked, sprinkle shredded cheese over the skillet and let it melt before serving: Once the rice is cooked and tender, remove the lid and sprinkle the shredded cheese evenly over the top of the skillet. Replace the lid and let it sit for a minute or two, or until the cheese is melted and gooey. The residual heat from the skillet will melt the cheese beautifully.
   • Garnish with fresh parsley or chili flakes for an extra touch: Remove the lid and garnish with chopped fresh parsley and/or red chili flakes. Fresh parsley adds a bright, herbaceous note, while red chili flakes provide a subtle kick of heat and a pop of color. Serve immediately and enjoy!

Nutrition Facts

This One Pot Unstuffed Pepper Skillet is not only delicious and convenient but also offers a balanced nutritional profile, making it a wholesome meal choice. Please note that these are approximate values and can vary slightly based on specific ingredients and portion sizes.

• Servings: 4 Servings
• Calories: 350 kcal per serving

These values are estimates per serving and will depend on factors such as the type of ground meat used (leaner meat will reduce calories and fat), the amount of cheese added (if any), and the specific brands of ingredients. This skillet provides a good source of protein from the ground meat, carbohydrates from the rice, and vitamins and fiber from the bell peppers and tomatoes. It’s a relatively balanced meal that can be easily adapted to suit various dietary needs and preferences.

Preparation Time

One of the greatest advantages of this One Pot Unstuffed Pepper Skillet is its speed and ease of preparation. From start to finish, you’ll have a delicious and satisfying meal on the table in under an hour.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

These times are estimates and may vary slightly depending on your chopping speed and the type of rice used. Brown rice will extend the cooking time, while white rice will cook more quickly. The active prep time is minimal, primarily involving dicing vegetables and measuring ingredients. The majority of the cooking time is hands-off simmering, allowing you to attend to other tasks while dinner cooks itself. This makes it an ideal recipe for busy weeknights when time is of the essence.

How to Serve

The One Pot Unstuffed Pepper Skillet is a versatile dish that can be served in numerous ways. Its hearty and flavorful nature makes it satisfying on its own, but it also pairs wonderfully with a variety of sides and accompaniments. Here are some serving suggestions to inspire you:

• As a standalone dish: The skillet is perfectly satisfying as a complete meal on its own. The combination of protein, vegetables, and rice provides a balanced and filling dish. Simply scoop generous portions into bowls and enjoy.
• With a side salad: For a lighter meal or to add extra freshness, serve the skillet alongside a simple green salad. A vinaigrette-dressed salad with mixed greens, tomatoes, cucumbers, and perhaps some red onion would complement the richness of the skillet beautifully.
• With crusty bread: Crusty bread, like baguette slices or sourdough, is perfect for soaking up the delicious tomato sauce from the skillet. A side of warm, crusty bread adds another comforting element to the meal.
• With cornbread: For a Southern-inspired twist, serve the skillet with warm cornbread. The slightly sweet and crumbly texture of cornbread pairs wonderfully with the savory and slightly tangy skillet.
• Topped with sour cream or Greek yogurt: A dollop of sour cream or Greek yogurt adds a cooling creaminess that balances the warmth of the skillet and enhances the flavors. A swirl of sour cream or yogurt on top makes for a visually appealing and flavorful garnish.
• As leftovers for lunch: The One Pot Unstuffed Pepper Skillet makes excellent leftovers. Store any remaining skillet in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop the next day for a quick and easy lunch. The flavors often meld and deepen even further overnight.

Additional Tips for the Best One Pot Unstuffed Pepper Skillet

To ensure your One Pot Unstuffed Pepper Skillet is a resounding success every time, here are five helpful tips to keep in mind:

• Don’t overcrowd the skillet: Use a large enough skillet (at least 12 inches) to prevent overcrowding. Overcrowding can lead to steaming rather than browning of the meat and vegetables, which can compromise the flavor and texture. If you’re doubling the recipe, consider using a larger skillet or cooking in two batches.
• Brown the ground meat properly: Take the time to brown the ground meat thoroughly. Browning is crucial for developing deep, savory flavors. Break up the meat into small pieces and let it brown undisturbed in the skillet before stirring frequently. This allows for better caramelization and flavor development.
• Adjust the liquid based on rice type: If using brown rice, which takes longer to cook and absorbs more liquid, you may need to add slightly more liquid (about ¼ to ½ cup extra) to ensure it cooks through completely and becomes tender. Keep an eye on the skillet during simmering and add more liquid if it seems too dry.
• Don’t overcook the rice: Overcooked rice can become mushy and lose its texture. Cook the skillet just until the rice is tender and has absorbed most of the liquid. Start checking for doneness towards the end of the cooking time. If the rice is tender but there’s still excess liquid, you can remove the lid and simmer for a few more minutes to allow the liquid to evaporate.
• Customize with extra vegetables: Feel free to add other vegetables to your skillet to boost its nutritional value and flavor profile. Diced zucchini, mushrooms, corn kernels, or even black beans can be added along with the bell peppers. Adjust cooking time as needed for any added vegetables.

Frequently Asked Questions (FAQ) – Ingredients

Got questions about ingredient substitutions or variations for your One Pot Unstuffed Pepper Skillet? Here are answers to some common queries:

Q1: Can I use ground turkey instead of ground beef?

A: Absolutely! Ground turkey is an excellent lean alternative to ground beef. It will result in a slightly lighter flavor profile. You can use it in equal amounts. For added richness with ground turkey, consider using a blend of dark and light meat or adding a tablespoon of olive oil during cooking, as turkey can be leaner and drier than beef.

Q2: Can I use brown rice instead of white rice?

A: Yes, you can definitely use brown rice for a nuttier flavor and added fiber. However, brown rice requires significantly longer cooking time. You’ll need to increase the simmering time to approximately 40-50 minutes and possibly add about ¼ to ½ cup more liquid to ensure the brown rice cooks through and becomes tender. Check for doneness by tasting the rice; it should be tender and not crunchy.

Q3: Can I use fresh tomatoes instead of canned crushed tomatoes?

A: Yes, fresh tomatoes can be used, especially when they are in season. You’ll need about 1.5 to 2 pounds of fresh tomatoes. Peel and roughly chop them. You may want to simmer them in the skillet for a bit longer than canned tomatoes to reduce their water content and concentrate their flavor before adding the rice. You might also need to adjust the amount of water or broth added later, as fresh tomatoes contain more moisture than canned.

Q4: Can I omit the cheese topping?

A: Yes, the cheese topping is entirely optional. If you are dairy-free or simply prefer to skip the cheese, the skillet will still be delicious and flavorful without it. You can enhance the flavor with other toppings like nutritional yeast for a cheesy flavor alternative, or simply enjoy it as is.

Q5: Can I add other vegetables besides bell peppers and onions?

A: Definitely! Feel free to customize your skillet by adding other vegetables you enjoy. Diced zucchini, mushrooms, corn kernels, peas, or even black beans would be great additions. Add them along with the bell peppers and adjust cooking time slightly if needed, depending on the vegetables you choose. Heartier vegetables like carrots or potatoes would need to be added earlier to ensure they cook through.

This One Pot Unstuffed Pepper Skillet is truly a weeknight wonder. It’s a recipe that delivers big on flavor and satisfaction while being incredibly easy to prepare and clean up. Give it a try, and I’m confident it will become a beloved dish in your home, just as it has in mine!

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