I’m a huge fan of combining bell peppers and ground beef, and I’ve shared my favorite stuffed bell pepper recipe before. I still really like that recipe, but I’ve discovered there is an easier way to get the same great taste in about half the time.
Let me introduce you to my new friend, the un-stuffed pepper. This Un- Stuffed Pepper Casserole Skillet is a one-skillet wonder. It is made with common kitchen ingredients and takes less than 30 minutes to make. That’s music to my ears on busy weeknights.
The ingredients in this recipe and the stuffed bell pepper recipe are somewhat similar, so I often decide which one to make based on my mood of the day. If I want something that’s easy to eat and has that Midwest homey feel, I make it un-stuffed. If I want something slightly fancier and prettier on the plate, I make it stuffed. Both ways are great.
Un-Stuffed Pepper Casserole Skillet
- 1 lb ground beef
- 1/2 cup diced onion
- 2 cloves garlic minced
- 2 cups diced bell peppers any color
- 1 can diced tomatoes 14.5 oz
- 1 cup beef broth
- 1 can tomato sauce 8 oz
- 1 Tablespoon soy sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup rice I prefer brown rice, but white rice is good too
- 1 1/2 cups shredded Colby Jack or Cheddar cheese
- In a large skillet, brown ground beef.
- Add onion, garlic, diced bell peppers, salt and pepper. Cook until onion and bell peppers start to soften.
- Reduce heat to medium. If needed, drain fat from beef.
- Add diced tomatoes, beef broth, tomato sauce, soy sauce and Italian seasoning.
- Stir until combined.
- Return to boiling and add uncooked rice.
- Reduce heat to low, cover and simmer for about 20 minutes until rice is cooked.
- Remove from heat and sprinkle cheese on top.