Unstuffed Pepper Skillet

Saturday, October 6, 2012
Get the great taste of Stuffed Peppers unstuffed without the fuss in a one-pan skillet!

I've been making mom's recipe for years the old-fashioned hand-stuffed way for Italian Stuffed Peppers, but sometimes I am tired and throw it all in this delicious skillet on those busy days.

This easily adapted style recipe takes the fantastic classic flavors and ingredients of stuffed peppers, then turns them into a wonderful one-pan comforting quick meal, especially on a busy weeknight.

It's in between a deconstructed stuffed pepper casserole and an unstuffed pepper skillet both would be fitting names for this created style.

The best part is the rice, and beef comes together in a savory flavored sauce that really feeds a large family not only economically but deliciously.

Our deconstructed style rice also is so flavorful, the fussiest of eaters will love this and can even move the strips of peppers aside who aren't fans of them.

The whole meal depending can be put together quickly using cooked rice and sauteed ground beef, it's one of the most popular quick meals I can get on the table in less than 30 minutes.

Scroll down to the printable recipe card for all our suggestions, additions along with substitution ideas.



pepper unstuffed in a skillet





Step By Step Unstuffed Pepper Skillet


  1. Cook the rice to package instructions and drain
  2. Saute the beef and drain then set aside
  3. Add the garlic, saute
  4. Stir in the peppers beef, fresh tomatoes, canned sauce, herbs, and seasoning
  5. Simmer
  6. Stir in the rice
  7. Heat through and add the grated cheese on top
  8. Cool for 5 minutes before eating


simmered sauce with beef and peppers


Ingredients You Will Need

Scroll Down to the Printable Recipe Card for the complete recipe


  • cooked rice
  • cooked ground beef
  • grated Parmesano Reggiano cheese
  • plum tomatoes, or diced tomatoes in a can
  • tomato sauce
  • minced garlic
  • freshly torn basil
  • dried oregano
  • salt, pepper, and cayenne to taste
  • granulated garlic powder
  • olive oil
  • cooking spray oil


ingredients for unstuffed peppers with rice, beef and tomatoes


Additional Suggestions:


  • Meat lovers: 1/2 cup of any one of these cooked and boneless meats: chicken, steak, ham, pepperoni, hot capicola, or crumbled bacon (added on top of the tomato layer)
  • Other Vegetable Additions: mixed or substitutions for zucchini: chopped artichoke hearts, mushrooms, sliced peppers, sliced onions, chopped asparagus, chopped or diced eggplant, diced peppers, eggplant or another squash, chopped greens beans


cooked rice stirred into a one pan skillet


Tips or Additions


  • add dollops of ricotta cheese on top of melted cheese
  • add cooked loose sausage or ground turkey or lamb instead of beef
  • add tuna to the pan instead of beef
  • pepperoni is a nice addition substitution for ground beef and is quicker no cooking is needed
  • substitute white rice for brown rice or quinoa
  • other vegetables cut up can be used for an easy vegetarian recipe with my all-veggie suggestions
  • all green peppers can be used
  • the recipe can be doubled
  • use hot peppers for my spicy audience out there
  • this is a perfect potluck and picnic food
  • in place of rice use riced cauliflower


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one pan unstuffed pepper skillet pin for later


Quick and Easy One-Pan Recipes


If you love recipes in less than 30 minutes try our Roundup of our Favorite Eight 30-Minute Skillet Recipes, there is something for everyone.

These recipes are all simple to make with easy ingredients you will find in any supermarket in your local area, a win-win all the way around!


Unstuffed Pepper Skillet

Unstuffed Pepper Skillet

Yield: 6
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Get the great taste of Stuffed Peppers unstuffed without the fuss in a one-pan skillet!

Ingredients

  • 1 1/2 pounds lean ground beef browned
  • 2 teaspoons granulated garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1 tablespoon chopped fresh Italian flat-leaf parsley
  • 3 cloves garlic minced
  • 1 each, yellow, green, and red pepper sliced thin, cleaned, or diced
  • 1 15-ounce can of diced tomatoes or 4 plum tomatoes diced
  • 8 ounces of canned tomato sauce
  • 14 oz. can whole tomatoes (cut in half)
  • 2 cups cooked rice
  • salt, pepper cayenne pepper to taste
  • 1/4 cup Parmesano Reggiano grated cheese for garnish
  • Optional: 2 cups shredded provolone or mozzarella cheese

Instructions

  1. Brown the beef in deep large cast iron or deep-style skillet with a little olive oil then drain and set aside reserving just a tablespoon of oil in that pan.
  2. Boil the rice to package instructions in another pan then drain and set aside.
  3. In the same beef skillet with reserved oil, add the garlic and saute for 2 minutes just till fragrant.
  4. Add the tomatoes, beef, all the herbs, and seasoning. and peppers and simmer on low heat for around 15 minutes.
  5. Fold in the cooked rice then top with cheese, cover until shredded cheese (if using) until melts for around 4 minutes on low heat
  6. Note: if it looks like it absorbs too much liquid, add some beef broth or red wine around 1/4 cup.
  7. Serve with grated cheese on top, red pepper flakes if desired.

Notes

Additional Suggestions:


  • Meat lovers: 1/2 cup of any one of these cooked and boneless meats: chicken, steak, ham, pepperoni, hot capicola, or crumbled bacon (added on top of the tomato layer)
  • Other Vegetable Additions: mixed or substitutions for zucchini: chopped artichoke hearts, mushrooms, sliced peppers, sliced onions, chopped asparagus, chopped or diced eggplant, diced peppers, eggplant or another squash, chopped greens beans



Tips or Additions


  • add dollops of ricotta cheese on top of melted cheese
  • add cooked loose sausage or ground turkey or lamb instead of beef
  • add tuna instead of beef
  • pepperoni is a nice addition substitution for ground beef and is quicker no cooking is needed
  • substitute white rice for brown rice or quinoa
  • other vegetables cut up can be used for an easy vegetarian recipe with my all-veggie suggestions
  • all green peppers can be used
  • the recipe can be doubled
  • use hot peppers for my spicy audience out there
  • this is a perfect potluck and picnic food
  • in place of rice use riced cauliflower


Nutrition Facts

Calories

393.27

Fat (grams)

14.75

Sat. Fat (grams)

7.59

Carbs (grams)

28.6

Fiber (grams)

3.65

Net carbs

24.94

Sugar (grams)

7.25

Protein (grams)

36.9

Sodium (milligrams)

581.66

Cholesterol (grams)

99.8
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Italian, American


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3 comments

  1. This skillet is packed with so much deliciousness! My family is going to love it.

    ReplyDelete
  2. Really yummy! Like stuffed peppers without the work. Thanks!

    ReplyDelete
  3. This looks like such an easy recipe to make but with all the flavor you want from a stuffed pepper! Plus there's so many ways to change it up! I can't wait to make these for a meal this week! Thanks!

    ReplyDelete

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