Easy One Pan Unstuffed Pepper Skillet
Easy One-Pot Unstuffed Pepper Skillet
If you love the classic flavors of stuffed peppers but don’t want the fuss of stuffing and baking, this Unstuffed Pepper Skillet is the perfect solution! This quick and easy one-pot meal takes just about 35 minutes from start to finish, making it an ideal option for busy weeknights when you want to get something delicious on the table without spending hours in the kitchen. This recipe is very similar to my One Pot Cajun Smoked Sausage and Rice!
Check out these other great recipes while you are here.
One Pot Cheesy Smoked Sausage and Bowtie Pasta
Smothered Pork Chops in the Crockpot
Cheesy Hashbrown and Hamburger Casserole
One of the best things about this Unstuffed Pepper Skillet is its versatility. You can easily adjust the seasonings to match your taste preferences. Want it spicier? Toss in some jalapeños! Less spicy? Use milder seasonings! This dish captures all the comforting flavors of stuffed peppers while simplifying the cooking process. Plus, with just one pot to clean, you can enjoy your meal with less hassle.
Ingredients:
- 3 bell peppers (red, orange, green)
- 1 yellow onion
- 1 tablespoon olive oil
- Seasoning: Potatoes Slayer from Fire & Smoke Society (or any kind of vegetable seasoning you like)
- 5 to 6 cloves garlic
- 1 pound ground beef
- Seasonings: Dash garlic and herb seasoning blend, Slap Ya Mama Cajun seasoning, Italian seasoning, black pepper (approximately 1/2 tsp of each)
- 1 tablespoon tomato paste
- 14.5 oz can of diced tomatoes
- 1 cup uncooked long grain white rice (I used Jasmine rice)
- 1 tablespoon beef bouillon (or 2 cups beef broth)
- 2 cups water (You can use 2 cups of beef broth instead of the bouillon and water)
- 2 cups cheese (I used 1 cup each of sharp cheddar and pepper jack)
- Dry parsley for garnish
Instructions:
This is just a summary, the full recipe is below. Start by chopping the bell peppers and yellow onion into small pieces. You can choose any combination of peppers that you like, so feel free to get creative! In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add in your chopped bell peppers and onion. Season them with the Potatoes Slayer seasoning (or your preferred spice blend) and sauté for about 10 minutes, or until the vegetables start to soften. Mince the garlic and add it to the skillet. Cook for an additional minute, allowing the garlic to become fragrant.
Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is browned, then drain off any excess grease. Sprinkle in the Dash garlic and herb seasoning blend, Slap Your Mama Cajun seasoning, Italian seasoning, and black pepper to taste. Mix everything well to ensure the beef and vegetables are evenly coated with the spices.
Stir in 1 tablespoon of tomato paste and cook for a couple of minutes to let the flavors meld. Pour in 1 can of diced tomatoes, 1 cup of uncooked long grain white rice, 1 tablespoon of beef bouillon (or substitute with 2 cups of beef broth), and 2 cups of water. Mix everything together thoroughly.
Increase the heat to bring the mixture to a boil. Once boiling, cover the skillet with a lid, reduce the heat to low, and let it simmer for 18 to 20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
Lastly
Give the mixture a good stir to combine, then sprinkle 2 cups of cheese on top. I recommend a blend of cheddar and pepper jack for a delightful kick. Cover the skillet again to allow the cheese to melt.
Enjoy it on its own, or pair it with a fresh salad or crusty bread for a complete meal. Happy cooking!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Easy One Pan Unstuffed Pepper Skillet
Ingredients
- 3 Bell Peppers, any color, chopped I used red, orange and green
- 1 Yellow Onion, Diced
- 1 tbsp Olive Oil
- 2 tsp (approx) Potatoes Slayer from Fire & Smoke Society or your preferred veggie spice blend
- 5-6 Garlic Cloves, minced
- 1 lb Ground Beef or any type of ground meat that you like
- 1 tbsp Tomato Paste
- 14.5 oz Can of Diced Tomatoes
- 1 Cup Uncooked Long Grain White Rice I used jasmine rice
- 1 tbsp Beef Bouillon + 2 Cups water or 2 cups of beef broth
- 2 Cups Cheese I used half sharp cheddar and half pepper jack
- Dried Parsley, for garnish optional
Seasonings
- Dash garlic and herb seasoning blend, Slap Your Mama Cajun seasoning, Italian seasoning, black pepper approximately 1/2 tsp of each ( Or you can use any combination of seasonings that you like)
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the chopped peppers and onion to the skillet. Sauté for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning and allowing the garlic to become fragrant.
- Add the ground beef to the skillet. Cook over medium heat, breaking it apart with a spatula until it is browned and no longer pink. Drain any excess grease from the skillet.
- Sprinkle in the seasonings. Mix everything well to ensure the beef and vegetables are evenly coated with the spices.
- Stir in the tomato paste, cooking for about 2 minutes to allow the flavors to meld together.
- Pour in the diced tomatoes, uncooked rice, beef bouillon (or broth), and water. Mix all the ingredients thoroughly to combine.
- Increase the heat to high, bringing the mixture to a boil. Once boiling, reduce the heat to low. Cover the skillet with a lid and let it simmer for 18 to 20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
- After the rice is cooked, give the mixture a good stir to combine. Evenly sprinkle the cheese on top of the mixture. Cover the skillet again, allowing the cheese to melt for a few minutes.
- Once the cheese is melted and bubbly, remove the lid and sprinkle with dry parsley for garnish. Serve hot and enjoy!
I just tried this recipe. It turned out amazing! I’ve never tried the dash garlic and herb, slap your mama, or potatoes slayer spices before. I really liked them and am looking forward to using more. I wasn’t sure how much potatoes slayer to use, so I went with 1tsp. It worked out great. Thanks again!
I am so happy to hear that Eric! And I just love using new spices! My cupboard is overflowing with them because I have a bad habit of buying every new one I see lol. But thank you for the review and I am glad you enjoyed the recipe!
can you please specify how much potato slayer to use?
I used approximately 1-2 tsps. Start with one. Taste it and add more if you need 🙂