Unstuffed Pepper Skillet: Easy Recipe for a Delicious Weeknight Meal

Unstuffed pepper skillet: craving the comforting flavors of stuffed peppers but short on time? I’ve got you covered! Imagine sinking your fork into a vibrant medley of tender bell peppers, savory ground beef, and perfectly cooked rice, all simmered in a rich tomato sauce. This isn’t just dinner; it’s a warm hug on a plate, ready in a fraction of the time it takes to make traditional stuffed peppers.

Stuffed peppers have a rich history, with variations found across many cultures. From the “dolma” of the Middle East to the “gemista” of Greece, the concept of filling vegetables with flavorful mixtures has been around for centuries. While the exact origins of the American stuffed pepper are debated, they became a popular comfort food staple in the 20th century, often associated with home-cooked meals and family gatherings.

But let’s be honest, sometimes we just don’t have the time to meticulously stuff each pepper. That’s where this unstuffed pepper skillet comes in! People adore this dish because it captures all the deliciousness of the original – the sweet peppers, the hearty meat, the tangy tomato sauce – without the fuss. It’s a one-pan wonder that’s perfect for busy weeknights, offering a satisfying and flavorful meal that everyone will love. Plus, it’s incredibly versatile; you can easily customize it with your favorite spices, vegetables, or even a sprinkle of cheese. Get ready to experience the ultimate comfort food shortcut!

Ingredients:

• 1 pound ground beef (or ground turkey for a leaner option)
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup cooked rice (I prefer long-grain, but any kind works!)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for a little kick!)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese (or mozzarella, or a blend!)
• Fresh parsley, chopped (for garnish)

Browning the Beef and Vegetables

1. First, let’s get started by heating the olive oil in a large skillet over medium-high heat. Make sure your skillet is nice and big – we’re going to be piling in a lot of deliciousness!
2. Once the oil is shimmering, add the ground beef. Break it up with a spoon as it cooks, and continue cooking until it’s browned all over. You want to make sure there are no pink spots left. This usually takes about 5-7 minutes.
3. Now, drain off any excess grease from the skillet. This step is important to prevent the final dish from being too oily. I usually tilt the skillet and use a spoon to scoop out the grease.
4. Add the chopped onion and bell peppers (both green and red) to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened. This usually takes about 5-7 minutes. You want the onions to be translucent and the peppers to be tender-crisp.
5. Next, add the minced garlic to the skillet. Cook for about 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic at this stage is just heavenly!

Simmering the Sauce

1. Now for the saucy goodness! Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained) into the skillet. Stir everything together well to combine all the ingredients.
2. Add the dried oregano, dried basil, paprika, and cayenne pepper (if using) to the skillet. Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
3. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together and deepen. This is where the magic happens!

Adding the Rice and Cheese

1. After the sauce has simmered, stir in the cooked rice into the skillet. Make sure the rice is evenly distributed throughout the mixture.
2. Remove the skillet from the heat. Sprinkle the shredded cheddar cheese (or mozzarella, or your favorite cheese blend) evenly over the top of the mixture.
3. Cover the skillet again and let it sit for a few minutes, until the cheese is melted and gooey. This usually takes about 2-3 minutes. You can also place the skillet under the broiler for a minute or two to melt the cheese, but keep a close eye on it to prevent it from burning!

Serving and Enjoying

1. Once the cheese is melted and bubbly, remove the skillet from the heat.
2. Garnish with fresh chopped parsley. This adds a pop of color and a fresh, herbaceous flavor.
3. Serve the unstuffed pepper skillet hot, right from the skillet. You can serve it as a main course, or as a side dish. It’s also great served with a dollop of sour cream or Greek yogurt.
4. Enjoy! This unstuffed pepper skillet is a comforting and flavorful meal that’s perfect for a weeknight dinner. It’s also a great way to use up leftover rice. I hope you love it as much as I do!

Tips and Variations:

• Spice it up: If you like a little more heat, add a pinch of red pepper flakes or a dash of hot sauce to the skillet.
• Add more vegetables: Feel free to add other vegetables to the skillet, such as mushrooms, zucchini, or corn.
• Use different meats: You can substitute ground beef with ground turkey, ground chicken, or even Italian sausage.
• Make it vegetarian: Omit the meat and add a can of drained and rinsed black beans or kidney beans for a vegetarian version.
• Use different cheeses: Experiment with different cheeses, such as Monterey Jack, pepper jack, or provolone.
• Make it ahead: You can prepare the skillet ahead of time and store it in the refrigerator for up to 24 hours. When ready to serve, simply reheat it in the oven or on the stovetop.
• Freeze it: This unstuffed pepper skillet also freezes well. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions:

• Serve with a side salad for a complete meal.
• Serve with crusty bread for dipping into the sauce.
• Serve with a dollop of sour cream or Greek yogurt.
• Serve with a sprinkle of hot sauce for extra heat.

Nutritional Information (approximate, per serving):

• Calories: 400-500
• Protein: 25-35g
• Fat: 20-30g
• Carbohydrates: 30-40g

Note: Nutritional information may vary depending on the specific ingredients used.

Conclusion:

This Unstuffed Pepper Skillet isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to try it! We’ve taken all the deliciousness of classic stuffed peppers – the sweet bell peppers, savory ground beef, and perfectly cooked rice – and streamlined the process into a one-pan wonder that’s ready in a fraction of the time. Forget the tedious stuffing and baking; this skillet version delivers the same comforting flavors with minimal effort and maximum satisfaction. Why is this a must-try? Because it’s incredibly versatile, budget-friendly, and packed with nutrients. It’s the perfect solution for busy weeknights when you crave a home-cooked meal but don’t have hours to spend in the kitchen. Plus, it’s a guaranteed crowd-pleaser, even for picky eaters! The vibrant colors and enticing aroma alone will have everyone rushing to the table. But the best part? You can easily customize this recipe to suit your own tastes and preferences. Feeling adventurous? Add a pinch of red pepper flakes for a little kick. Want to make it vegetarian? Simply substitute the ground beef with lentils or crumbled plant-based meat. You can also experiment with different types of rice, such as brown rice or quinoa, for a healthier twist. Serving Suggestions and Variations: * Serve it as is for a complete and satisfying meal. * Top it with a dollop of sour cream or Greek yogurt for added creaminess. * Sprinkle with shredded cheddar cheese or Monterey Jack cheese for a cheesy delight. * Garnish with fresh cilantro or parsley for a pop of freshness. * Serve it over mashed potatoes or polenta for an extra comforting experience. * For a spicier version, add a can of diced tomatoes with green chilies. * If you’re watching your carbs, serve it over cauliflower rice. * Make it a complete meal by adding a side salad or steamed vegetables. And don’t forget about leftovers! This unstuffed pepper skillet is even more flavorful the next day. Store it in an airtight container in the refrigerator for up to three days. It’s perfect for lunch or a quick and easy dinner. You can even freeze it for longer storage. Simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave. I’m confident that this recipe will become a staple in your household. It’s quick, easy, delicious, and endlessly adaptable. So, what are you waiting for? Gather your ingredients, fire up your skillet, and get ready to experience the magic of unstuffed peppers in a whole new way. I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what your family thought, and any tips or tricks you discovered along the way. I can’t wait to hear all about your culinary adventures! Happy cooking!

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