Ingredients
Scale
- 1.5 pounds Ground beef, raw
- 2 cups Instant white rice, uncooked
- 1 Green bell pepper, diced
- 1 Red bell pepper, diced
- 0.5 Yellow onion, diced
- 1 can (15 oz) Tomato sauce
- 1 can (14.5 oz) Petite diced tomatoes, drained
- 2 cups Beef broth (use quantity recommended on rice package)
- 1 tablespoon Olive oil
- 1 tablespoon Minced garlic (about 3 cloves or pre-minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced green and red bell peppers and diced yellow onion. Cook 5 minutes until vegetables are softened but still bright.
- Add ground beef. Cook, breaking it up, until browned and crumbly, about 6–8 minutes. Stir in minced garlic and cook 30–45 seconds. Drain excess grease if needed.
- Sprinkle in Italian seasoning, onion powder, garlic powder, salt, and black pepper. Stir well.
- Mix in drained diced tomatoes, tomato sauce, and uncooked instant rice. Add beef broth to match rice package liquid recommendations. Stir to combine, scraping browned bits from skillet bottom.
- Bring to a boil, reduce heat to low, cover, and simmer until rice is tender and liquid absorbed, about 10–15 minutes. Check at 10 minutes and stir if needed.
- Remove from heat, fluff with a fork, taste, adjust seasoning, and serve hot. Optional: top with shredded cheese or fresh herbs.
Notes
- This Unstuffed Pepper Skillet is a weeknight champion: easy, hearty, family-friendly, and packed with the classic stuffed pepper flavors without the extra work.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg