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Unstuffed Peppers Skillet: A Beginner’s Guide to Deconstructed Deliciousness

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Craving the delicious flavors of stuffed peppers but short on time? This Unstuffed Peppers Skillet is the perfect solution! Savory ground beef, tender rice, vibrant bell peppers, and a blanket of melted mozzarella come together in one pan for a hearty and satisfying meal. Imagine a skillet brimming with colorful ingredients and comforting aromas, ready in just 30 minutes. It’s a family-friendly favorite, perfect for busy weeknights. This easy recipe is ideal for beginner cooks, requiring minimal prep and delivering maximum flavor.

Ingredients

Scale
  • 1 lb lean ground beef
  • ½ medium yellow onion, chopped
  • 3–4 cloves garlic, minced
  • 2 cups beef or chicken broth
  • ¾ cup white jasmine rice
  • 2 bell peppers (any color), seeded and chopped
  • 1 (14 oz) can diced tomatoes (with juices)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 12–15 cranks fresh-ground black pepper
  • 1 cup shredded mozzarella cheese
  • Parsley (for garnish, optional)

Instructions

  • Brown the Beef: Warm a large skillet (at least 12 inches) over medium-high heat. When hot, add the ground beef, chopped onion, and minced garlic. Cook for 4-5 minutes, stirring frequently with a spoon or spatula, until the meat is crumbled and well-browned. Breaking up the ground beef as it cooks ensures even browning and prevents large clumps. Cooking the onion and garlic with the beef adds flavor to the meat and softens the vegetables. Don’t overcrowd the skillet, as this will cause the beef to steam instead of brown. If necessary, brown the beef in batches.
  • Drain Excess Grease: Drain any excess grease from the skillet. Draining the grease helps to keep the dish healthier and prevents it from being too oily. You can use a spoon or a grease separator to remove the grease.
  • Add Remaining Ingredients: Return the skillet to the heat and stir in the beef or chicken broth, white Jasmine rice, chopped bell peppers, diced tomatoes with their juices, tomato paste, Worcestershire sauce, Italian seasoning, kosher salt, and black pepper. Stir well to combine all the ingredients, ensuring that the rice is evenly distributed throughout the mixture.
  • Simmer and Cook: Increase the heat to bring the mixture to a rapid simmer, then immediately reduce the heat to medium-low. Cover the skillet tightly with a lid and cook for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Simmering the mixture allows the rice to cook through and the flavors to meld together. Check the rice periodically and add more broth if necessary to prevent it from sticking to the bottom of the skillet. If you are using brown rice, you will need to increase the cooking time and add more broth.
  • Melt the Cheese: Stir the mixture gently, being careful not to break up the rice too much. Top the mixture evenly with shredded mozzarella cheese. Return the cover to the skillet and let the cheese melt completely, about 1-2 minutes. You can also place the skillet under the broiler for 1-2 minutes to melt and brown the cheese, but watch it carefully to prevent burning. Melting the cheese at the end of cooking creates a delicious and cheesy topping.
  • Garnish and Serve: Garnish with fresh parsley or other herbs as desired for added flavor and visual appeal. Serve hot and enjoy! Garnishing with fresh herbs adds a pop of color and freshness to the dish.

Notes

  • Use lean ground beef to reduce grease.
  • Cook rice until tender, adding more broth if needed.
  • Don’t overcook the vegetables.
  • Get creative with other veggies or cheeses.

Find it online: https://paularecipes.com/unstuffed-peppers-skillet-a-beginners-guide-to-deconstructed-deliciousness/