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Unstuffed Pepper Skillet

A simple, healthy one-skillet meal combining ground beef, rice, peppers, onions, and tomato sauce, offering comfort without the hassle of stuffing peppers.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds ground beef Use lean ground beef for a healthier option.
  • 2 cups instant white rice Adjust broth according to package instructions.
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 0.5 yellow onion, diced
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) petite diced tomatoes, drained
  • to taste Salt and black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Beef broth (enough to cook the rice per package instructions)

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium-high heat. Add diced green and red bell peppers and onion. Sauté for about 5 minutes until softened.
  2. Add ground beef and cook until browned and crumbly. Stir in minced garlic and cook for 30–45 seconds. Drain excess grease.
  3. Season with Italian seasoning, onion powder, garlic powder, salt, and black pepper. Mix well.
  4. Add drained diced tomatoes, tomato sauce, uncooked instant rice, and enough beef broth according to rice package liquid instructions. Stir to combine.
  5. Bring mixture to a boil, reduce heat to low, cover, and simmer for 10–15 minutes until rice is tender and liquid absorbed.
  6. Fluff with a fork and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, store in freezer-safe containers and freeze for up to 3 months.