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Deconstructed Stuffed Peppers Recipe | Easy One-Pan Unstuffed Pepper Skillet

Deconstructed Stuffed Peppers served in a skillet, an easy Unstuffed Pepper Recipe for busy weeknights.
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This Deconstructed Stuffed Peppers skillet packs all the classic stuffed pepper flavor into one easy pan with ground beef, rice, tomato sauce, bell peppers, and melted mozzarella. It is a fast, comforting dinner that is naturally gluten free and simple to adapt.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 cup diced onion
  • 1 tablespoon minced garlic
  • 3 cups diced red bell pepper, or orange or yellow bell pepper if preferred
  • 2 cups low-sodium beef broth
  • 1 can (15 ounces) tomato sauce
  • 1 cup dry white rice
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese

Instructions

  1. Start the beef mixture.
    Set a large sauté pan over medium-high heat and add the olive oil. Once the oil is hot, add the ground beef. Break it up with a spatula as it cooks so it browns evenly. Let it cook for about 10 minutes, or until the meat is no longer pink and has developed some good color. This first step builds the savory base for Deconstructed Stuffed Peppers.
  2. Remove excess grease if needed.
    If the pan has a lot of rendered fat, carefully drain off the extra grease before adding the seasonings and vegetables. This helps keep Deconstructed Stuffed Peppers flavorful without becoming heavy or oily.
  3. Add the onion and garlic.
    Stir in the diced onion and minced garlic. Cook for about 3 minutes, stirring often, until the onion softens and the garlic becomes fragrant. Keep an eye on the garlic so it does not scorch. This short sauté gives Deconstructed Stuffed Peppers a deeper, more layered flavor.
  4. Add the remaining ingredients except the cheese.
    Pour in the diced bell peppers, broth, tomato sauce, dry rice, basil, oregano, parsley, and black pepper. Stir everything together well so the rice is evenly distributed and coated in the tomato mixture. Once combined, cover the pan and bring the contents to a boil. This should take around 5 minutes. At this stage, Deconstructed Stuffed Peppers will start to look like a full skillet dinner.
  5. Simmer until the rice is cooked.
    After the skillet reaches a boil, lower the heat to medium. Keep the pan covered and cook for 20 to 25 minutes, stirring every few minutes to prevent sticking. Continue cooking until the rice is tender and most of the liquid has been absorbed. The mixture should be saucy but not soupy, and the peppers should be soft. This is the heart of Deconstructed Stuffed Peppers.
  6. Top with cheese.
    Once the rice is fully cooked, sprinkle the mozzarella evenly over the top of the skillet. Cover the pan again and reduce the heat to low. Let it sit just long enough for the cheese to melt into a gooey layer on top. This final step gives Deconstructed Stuffed Peppers that classic comforting finish.
  7. Serve hot.
    Spoon the finished skillet into bowls and serve right away. Deconstructed Stuffed Peppers are great on their own, but they also work well in lettuce wraps, tortillas, pita bread, or alongside a simple salad.

Notes

  • Drain excess grease before adding seasonings for the best flavor.
  • Warming the broth first can help the skillet come to a boil a little faster.
  • Deconstructed Stuffed Peppers reheat well for lunches later in the week.

Nutrition

Find it online: https://irmacooks.com/deconstructed-stuffed-peppers/