The Story of My Lazy Unstuffed Bell Pepper Skillet

You know, I used to love the whole stuffed bell pepper thing growing up, but somewhere along the way (probably when my patience got thinner than my jeans after the holidays), I wanted the flavor without all the faff. So, this Unstuffed Bell Pepper Skillet was born. Think stuffed peppers, but—let’s be honest—way less effort and you only have to wash one pan at the end? My kind of cooking. If you ever got home after a long day and thought, “please let dinner make itself,” this is about as close as it gets. And, fun side note, my neighbor who can’t cook to save his life made this and didn’t burn anything. Progress!

Why This Skillet Hits the Spot

I make this when everyone’s hangry and waiting for dinner, and if I even mention bell peppers, my kids get that skeptical look—but not with this. It disappears faster than socks in a dryer. (No clue where they go, honestly.) My family goes crazy for it because it’s cozy and filling, but not fussy. Sometimes I even sneak in brown rice or cauli-rice if I feel like being healthy. The meat-to-veggie ratio is just… satisfying, you know? Well, except the time I tried double peppers—let’s just say it got a bit too crunchy.

What Goes In (And My Fussy Substitutes)

1 lb (about 450g) ground beef (sometimes I swap in turkey or, uh, whatever’s thawed first)
1 small onion, chopped (red, white, or whatever you grab—I won’t tell)
2-3 bell peppers, diced (any color, but don’t @ me if you use all green…)
2 cloves garlic, minced (pre-minced from the jar? Go for it; your secret’s safe)
1 can (14 oz) diced tomatoes (crushed also works—my cousin claims it doesn’t, I disagree)
1/2 cup uncooked rice (white, brown, even that fancy wild rice blend worked once)
1 and 1/2 cups beef or veggie broth (honestly, bouillon cubes + water, whatever’s handy)
1 tsp Italian seasoning (sometimes I toss in extra oregano just because)
Salt and pepper to taste (I go heavy on pepper, but that’s just me)
1 cup shredded cheese, for topping (cheddar, mozzarella, or a mishmash—whatever makes you happy)

Let’s Make It—With a Dash of Chaos

Brown the Meat: Grab your biggest skillet (I use a 12-incher) and toss in the ground beef. Cook over medium heat, breaking it up, until it’s not pink. Drain the grease—or don’t, if you’re feeling wild.
Add the Goods: Chuck in the onion and garlic. Give it a stir, let it get fragrant. Now, in go the diced peppers. Don’t stress if it looks like a lot; they cook down.
Dump & Stir: Pour in the diced tomatoes, rice, broth, Italian seasoning, plus some salt and pepper. Give everything a good mix. It might look kind of soupy—don’t fret. This is where I usually sneak a taste just because.
Simmer Time: Bring to a gentle simmer. Drop the heat to low, slap a lid on (well, gently), and let it bubble for 20-25 minutes. Give it a stir now and then because rice likes to stick—learned that one the hard way. If things get too dry, glug in a splash more broth or water.
Cheesy Finale: Once the rice is tender and most of the liquid’s gone, sprinkle cheese on top. Cover again for a few minutes till it melts into a gooey, golden blanket.
Scoop & Serve: Dish it up straight outta the pan (less washing up!).

Notes: Stuff I Figured Out the Hard Way

If you use brown rice, tack on another 10-15 minutes and maybe add a bit more broth. I once ran out and used half tomato juice—worked weirdly well.
Don’t panic if it’s a little soggy; it thickens as it sits. Actually, I think this tastes better the next day after the flavors morph together.
If you forget the Italian seasoning, a sprinkle of paprika and, I dunno, a pinch of thyme works instead. (Nothing catastrophic will happen.)

Variations That Sometimes Worked (And Sometimes Didn’t)

I’ve tried subbing in ground chicken—pretty tasty if you add a pinch more seasoning, otherwise a bit bland.
Vegetarian version with lentils or black beans instead of meat: everyone pretended to like it; I, for one, thought it was genuinely good though maybe a bit um, earthy.
One time, out of desperation, I used couscous instead of rice. The texture got a bit odd, but it was edible.

Do You Really Need a Skillet For This? (Sorta)

Honestly, I usually use a big ol’ nonstick skillet, but any deep(ish) frying pan will do—just as long as it’s got a lid that fits (or mostly fits). Once, I used a Dutch oven and let’s just say, cleaning burnt rice from cast iron was not my idea of fun.

How Well Does It Keep? (Rarely Long Enough to Find Out)

You can stick leftovers in the fridge for up to 3 days, supposedly. In my house, it never lasts more than a day! But in theory, it reheats pretty well on the stove or in the microwave, just add a splash of water if it gets thick.

This Is How I Like to Serve Mine

I sometimes finish it off with a little chopped parsley on top—totally optional, but it looks posh. Sometimes I chuck a dollop of sour cream on, too. My aunt always insists on serving this with a side of warm crusty bread, and I’m not arguing.

Pro Tips (Learned the Hard Way)

Don’t rush the rice—undercooked grains lurking at the bottom are just sad. I once tried cranking the heat and scorched everything. Patience, grasshopper.
Add the cheese at the end. I used to throw it in too soon, and it would just vanish into the sauce. Wait for the gooey magic.

FAQ: The Stuff People Actually Ask Me

Can I make this ahead of time? Sure! I think it even tastes better after a day in the fridge, but maybe that’s just me.
Does it freeze? Eh, technically yes. But cooked rice can get a little mealy once frozen and thawed. Still good for emergency lunches.
Can I use quinoa instead of rice? I did that once—actually, it worked surprisingly well, just check it around the 15-minute mark since it cooks a bit faster.
What if I forgot cheese? Honestly, it’s still delicious, just less melty. Drizzle a bit of olive oil or dollop of yogurt, maybe?
Are green peppers okay? Of course! They’re less sweet but totally fine. Once in a blue moon, I make it with all reds and oranges and call it “fancy dinner” (no one else cares, but I do).

Oh, and if you get distracted and leave it on low for an extra 10 minutes? No worries. Might get a bit thicker, but honestly, I do it all the time. Story of my kitchen life.

Olivia Coleman

Unstuffed Bell Pepper Skillet Recipe: Easy One-Pan Comfort