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Unstuffed Peppers Recipe

Unstuffed Peppers Recipe

Rebecca
This One-Pot Stuffed Pepper Skillet combines all the flavors of classic stuffed peppers in an easy, comforting dish. Ground beef, bell peppers, onions, and garlic are cooked with rice, tomatoes, and savory seasonings, then topped with melty cheddar cheese and fresh parsley. It’s a hearty, flavorful meal made in a single pot—perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4
Calories 333 kcal

Ingredients
  

  • 1 pound lean ground beef
  • 2 green bell peppers chopped
  • 1 small onion chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 4 teaspoons oregano divided
  • 1 ¼ teaspoons salt divided
  • 1 teaspoon black pepper
  • 2 tablespoons tomato paste
  • ½ cup uncooked long-grain white rice
  • 15 ounces canned diced tomatoes
  • ½ cup water
  • ½ cup shredded cheddar cheese
  • ¼ cup chopped parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef, green bell peppers, onions, garlic, 3 teaspoons of oregano, 1 teaspoon of salt, and black pepper.
  • Cook for 7-10 minutes until the beef is browned and the vegetables are softened.
  • Stir in the tomato paste and cook for 2-3 minutes until well combined and fragrant.
  • Add the rice, diced tomatoes, remaining oregano and salt, and water, stirring to incorporate.
  • Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 45 minutes.
  • Remove from heat and keep covered for 5-10 minutes to allow the rice to finish steaming.
  • Fluff with a fork, then serve in bowls topped with shredded cheddar cheese and fresh parsley.

Notes

Note: Cooking time may vary depending on the type of rice used. This recipe is designed for regular long-grain white rice, which takes approximately 45 minutes to fully cook.
Seasoning Update: Based on reader feedback, the seasoning has been adjusted for better flavor. The original 2 teaspoons oregano, 1 teaspoon salt, and ½ teaspoon black pepper have been increased to 1 tablespoon oregano, 1 ½ teaspoons salt, and 1 teaspoon black pepper.
Storage: Store leftovers in an airtight container and refrigerate for up to 2-3 days for the best freshness.
Keyword Unstuffed Peppers Recipe