One-Pan Unstuffed Pepper Beef Skillet

Unstuffed peppers skip the hollowed shells and long bake, folding classic stuffed-pepper comfort into one skillet. Lean ground beef browns with sweet bell peppers, rice, and tomatoes, then finishes under melted mozzarella.

Serves 4 · 12 min prep · 22 min cook

Estimate for one serving

• 465 cal
• 36g protein
• 32g carbs
• 21g fat
• 3g fiber

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Ingredients

• 1.25 lb lean ground beef
• 2 large green bell peppers
• 1 large red bell pepper
• 1 medium yellow onion
• 3 garlic cloves
• 2 cups cooked white rice
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup beef broth
• 1 tsp smoked paprika
• 1 tsp dried Italian seasoning
• 1 cup shredded mozzarella
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp chopped fresh parsley

Instructions

1. 1Dice the bell peppers and onion into even half-inch pieces and mince the garlic. Heat olive oil in a large 12-inch skillet over medium-high heat until it shimmers.
2. 2Add the ground beef and break it apart with a wooden spoon. Cook undisturbed for 2 minutes to brown, then stir and continue cooking until no pink remains, about 5 to 6 minutes total. Drain excess fat if needed.
3. 3Push the beef to the side and add the diced onion and peppers to the empty space. Sauté for 4 to 5 minutes until the edges soften and the onion turns translucent.
4. 4Stir in the minced garlic, smoked paprika, Italian seasoning, salt, and black pepper. Cook for 30 seconds until the spices smell toasty and the garlic is fragrant.
5. 5Add the tomato paste and cook for 1 minute, stirring constantly so it darkens slightly and coats the meat and vegetables. Pour in the crushed tomatoes and beef broth.
6. 6Bring the mixture to a lively simmer, then fold in the cooked rice. Reduce heat to medium-low and let everything bubble gently for 5 to 6 minutes so the rice absorbs the sauce and the peppers finish tender-crisp.
7. 7Taste and adjust seasoning. Sprinkle the mozzarella evenly over the surface, cover the skillet, and cook 2 to 3 minutes more until the cheese melts into stretchy pockets.
8. 8Remove from heat and rest 2 minutes so the sauce thickens slightly. Scatter chopped parsley across the top for color and freshness.
9. 9Scoop into bowls or meal-prep containers while still warm. The skillet stays cohesive for next-day lunches and reheats cleanly in a microwave or on the stovetop with a splash of broth.