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Spicy Unstuffed Pepper Skillet

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A modern twist on stuffed peppers, this one-pan Spicy Unstuffed Pepper Skillet is easy to make and packed with flavor.

Ingredients

Scale
  • 1 lb lean ground beef (85/15 or 90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 small tube or can of tomato paste
  • 1.5 cups cooked white or brown rice
  • 1 cup beef broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1/4 tsp red pepper flakes (adjust to taste)
  • Salt to taste
  • Black pepper to taste
  • Optional: shredded cheddar, Monterey Jack, or a Mexican blend cheese for topping

Instructions

  1. Preparation: Before you even turn on the stove, get everything ready. Dice your onion, mince the garlic, chop all your bell peppers into roughly 1-inch pieces, and ensure your rice is cooked and ready to go.
  2. Brown the Ground Beef: Grab a large, deep skillet and place it over medium-high heat. Add your ground beef and break it up with a spoon. Cook until it’s beautifully browned all over, about 5-7 minutes. Once cooked, use a slotted spoon to transfer the beef to a plate lined with a paper towel to drain any excess fat.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion to the skillet and cook, stirring occasionally, until it’s softened and translucent, about 3-5 minutes. Then, stir in the minced garlic and tomato paste. Cook for another minute, stirring constantly.
  4. Add Peppers and Spices: Toss in your chopped bell peppers. Cook for about 5-7 minutes, stirring periodically, until the peppers start to soften but still have a slight crispness. Sprinkle in the chili powder, cumin, cayenne pepper, red pepper flakes, salt, and black pepper. Stir well to coat the vegetables and cook for another minute.
  5. Introduce the Liquids and Beef: Pour in the can of diced tomatoes and the beef broth. Stir everything together, scraping up any browned bits from the bottom of the pan. Return the browned ground beef to the skillet. Bring the mixture to a gentle simmer.
  6. Simmer and Develop Flavors: Once simmering, reduce the heat to low, cover the skillet, and let it cook for about 10-15 minutes.
  7. Stir in the Rice: Uncover the skillet and give it a good stir. Now, add the cooked rice. Stir gently to incorporate the rice evenly into the beef and pepper mixture. Allow it to heat through for another 2-3 minutes.
  8. Melt the Cheese (Optional): If you’re using cheese, sprinkle the shredded cheese evenly over the top of the skillet. Cover the pan again for a minute or two, or until the cheese is beautifully melted.
  9. Serve and Garnish: Remove the skillet from the heat. Garnish with fresh chopped parsley, cilantro, or green onions. Serve hot.

Notes

This dish is easy to customize. Adjust the spice levels and add different vegetables or proteins as desired.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/spicy-unstuffed-pepper-skillet/

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