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unstuffed peppers in a cast iron skillet on countertop with ingredients surrounding it.

Unstuffed Peppers (One Pan Recipe)

5 from 3 votes
This Unstuffed Peppers recipe is a simple and healthy one-pan meal that’s perfect for a quick weeknight dinner or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Calories: 339
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean or higher
  • 1 tbsp olive oil
  • 3 bell peppers (any color) chopped
  • 1 small onion diced
  • 3 cloves garlic minced
  • 14.5 oz can diced tomatoes (with juices)
  • 1 tbsp tomato paste
  • 2 tsp Italian seasoning
  • ½ tsp salt or to taste
  • ½ tsp black pepper or to taste
  • 1 cup cooked rice
  • shredded cheddar cheese optional

Equipment

  • Veggie Chopper
  • garlic press
  • airtight container

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a wooden spoon or spatula as it cooks. Drain any excess grease or fat if needed.
  2. Add diced onion, minced garlic, and chopped bell peppers to the skillet with the cooked ground beef. Cook 5-7 minutes or until the veggies are softened.
  3. Stir in the diced tomatoes with juices, tomato paste, Italian seasoning, salt, and pepper.
  4. Stir in the cooked rice and reduce heat to low. Simmer everything together for 5 minutes to let the flavors combine. If it gets too thick or dry, add a splash of broth or water.
  5. If using shredded cheese, add at the end and cover the skillet to allow the cheese to melt.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
For more fiber and extra protein, add in 1/2 to 1 cup black beans when you add the rice. 
Enjoy this dish as-is or serve with a side of veggies, in a wrap, or over greens.
For more recipe variations, substitutions, and tips, see full blog post above.