If you’ve ever wished for the flavors of stuffed peppers without the fuss of hollowing out each pepper, the Cheesy Unstuffed Pepper Skillet Recipe is going to be your new go-to comfort dish. This one-pan wonder combines savory browned ground beef, tender bell peppers, fluffy rice, and the irresistible pull of melted Monterey Jack cheese, all cooked together in a rich tomato broth. It captures the heartiness and cozy familiarity of classic stuffed peppers but comes together faster and with less cleanup, making it perfect for busy weeknights or weekend family dinners. Each bite bursts with layers of flavor and that lovely cheesy finish you’ll keep coming back for.
Ingredients You’ll Need
Gathering the right ingredients is key, and luckily, this recipe keeps things simple yet flavorful. Each ingredient is chosen to build harmonious layers — from the vibrant bell peppers that add color and sweetness to the spices and tomato paste that deepen the flavor profile.
- 1 pound ground beef: Provides hearty protein and a savory base for the dish.
- ½ cup onion, diced: Adds subtle sweetness and aromatic depth.
- ½ medium red bell pepper, diced: Offers a fresh, slightly fruity crunch and bright color.
- ½ medium green bell pepper, diced: Gives a crisp texture and a mild earthy flavor.
- 2 tablespoons olive oil: Used to sauté vegetables, enhancing flavor and texture.
- 2 cups low-sodium chicken broth, divided: Keeps the rice moist and infuses the dish with savory richness.
- 2 tablespoons tomato paste: Brings a concentrated, tangy tomato flavor that complements the beef perfectly.
- 1 ½ cups diced tomatoes (about 8 ounces): Adds juicy bursts of tomato and natural acidity to balance the richness.
- 1 cup white long-grain rice, uncooked: Absorbs all the wonderful flavors while providing a tender, fluffy texture.
- 1 teaspoon dried oregano: Adds a hint of herbal brightness that ties everything together.
- ½ teaspoon garlic powder: Introduces subtle savory notes without overpowering the dish.
- ½ teaspoon salt: Enhances all the natural flavors in the skillet.
- ¼ teaspoon black pepper: Adds a touch of warm spice.
- Worcestershire sauce (optional, a few dashes): For an extra layer of umami that elevates the beefiness.
- 1 cup shredded Monterey Jack cheese: Melts beautifully and adds a creamy, cheesy finish that’s hard to resist.
How to Make Cheesy Unstuffed Pepper Skillet Recipe
Step 1: Brown the Beef
Start with a large, deep skillet — at least 10 inches across — and heat it over medium-high. Add the ground beef and cook it until it’s browned through, breaking it apart with a spoon as it cooks. Once done, drain any excess grease to keep the dish from getting too oily, then set the beef aside for the moment. This step builds a flavorful meat foundation for the entire skillet.
Step 2: Sauté Vegetables
In the same skillet, add olive oil and let it heat until it shimmers. Toss in the diced onion and bell peppers, cooking them down until they soften and release their natural sweetness — this usually takes about 3 to 5 minutes. This creates a vibrant, tender veggie base that complements the meat and adds wonderful color and aroma.
Step 3: Combine Broth and Tomato Paste
To the softened veggies, add half of your chicken broth (1 cup) and the tomato paste. Stir well to dissolve the paste completely, creating a thick, flavorful sauce that coats the vegetables beautifully. This step is where the rich tomato flavors really start to develop.
Step 4: Add Remaining Ingredients
Now, it’s time to bring all the components together. Add the diced tomatoes, the browned ground beef, the remaining chicken broth, and the uncooked rice straight into the skillet. If you’re using Worcestershire sauce, add a few dashes here for a savory boost. Then, season with oregano, garlic powder, salt, and black pepper. Give everything a good stir so the ingredients are evenly distributed and the rice gets fully submerged.
Step 5: Cook the Rice
Turn the heat up a bit to bring the skillet mixture to a gentle boil. Once boiling, cover the skillet with a tight-fitting lid and reduce the heat to low to let it simmer. Let it cook undisturbed for 20 to 22 minutes, or until the rice absorbs most of the liquid and is tender. This is the heart of the Cheesy Unstuffed Pepper Skillet Recipe where all the flavors meld together beautifully.
Step 6: Melt the Cheese
Once the rice is perfectly cooked, turn off the heat and remove the skillet’s lid. Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the skillet again and let it sit for 1 to 2 minutes, allowing the residual heat to melt the cheese into a gooey, irresistible blanket. This finishing touch adds that signature cheesy delight that you’ll love.
Step 7: Serve
After the cheese melts, give the skillet a gentle stir to mix some cheesy goodness throughout, or serve it as is so everyone can scoop the cheesy layer with their portion. Get ready for warm, comforting bites that taste like home.
How to Serve Cheesy Unstuffed Pepper Skillet Recipe
Garnishes
To make your dish pop even more, consider sprinkling some freshly chopped parsley or cilantro over the top. A dollop of sour cream or a few slices of avocado add creaminess and contrast beautifully with the cheesy, tomatoey rice. If you like a bit of a kick, a sprinkle of red pepper flakes or some chopped green onions can be fantastic.
Side Dishes
This skillet recipe is hearty on its own, but pairing it with a crisp green salad lightly dressed in lemon or balsamic vinaigrette balances the richness with freshness. Garlic bread or warm, crusty rolls are perfect for soaking up any extra sauce. Roasted or steamed vegetables on the side also add a nutritious, colorful touch to round out the meal.
Creative Ways to Present
Rather than serving straight from the skillet, try plating individual portions in shallow bowls with a sprinkle of cheese and herbs on top. For a casual gathering, present it family-style, letting everyone dig in with a big spoon. You can also portion leftovers into airtight containers for easy meals later, keeping the cheesy goodness intact.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into airtight containers and refrigerate. The Cheesy Unstuffed Pepper Skillet Recipe keeps well for up to 3-4 days, making it perfect for quick lunches or dinners the next day. Just be sure to seal it tightly to preserve moisture and flavor.
Freezing
If you want to make a batch ahead for later enjoyment, this dish freezes beautifully. Portion it out into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible to prevent freezer burn. It will stay delicious for up to 2 months. To thaw, transfer from the freezer to the refrigerator overnight.
Reheating
Reheat your leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to distribute heat evenly. Add a splash of broth or water if it seems dry. You can also microwave individual servings, covered, in 1-2 minute intervals until hot. Just before serving, sprinkle with a little extra cheese for a fresh melt.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be used as a leaner substitute. Just keep an eye on the cooking time and moisture levels since poultry can sometimes dry out faster than beef.
Is it necessary to use white long-grain rice?
White long-grain rice works best because it cooks evenly and absorbs the flavors well. However, you can experiment with brown rice, but it will require a longer cooking time and possibly more liquid.
Can I make this recipe vegetarian?
Definitely. You can swap the ground beef for plant-based crumbles or extra beans and vegetables. Use vegetable broth instead of chicken broth for a fully vegetarian version.
What type of cheese works best for melting?
Monterey Jack is ideal because it melts smoothly with a mild flavor, but cheddar, mozzarella, or a blend of cheeses will also work well if you want to mix it up.
Can this be made in advance and reheated for a party?
Yes, this skillet dish is perfect for making ahead. Prepare it fully, then reheat gently before serving. It’s a crowd-pleaser that stays flavorful even after reheating.
Final Thoughts
I can’t recommend making the Cheesy Unstuffed Pepper Skillet Recipe enough—it’s one of those comforting dishes that feels like a warm hug on a plate. Easy to throw together yet packed with layers of flavor, it’s sure to become a cherished favorite in your weekly rotation. Give it a try, and watch how everyone’s faces light up when you bring this cheesy, savory masterpiece to the table!
Print
Cheesy Unstuffed Pepper Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
Cheesy Unstuffed Pepper Skillet is a comforting one-pan meal featuring browned ground beef, sautéed onions and bell peppers, tender rice cooked in a tomato-infused broth, and melted Monterey Jack cheese. This easy recipe delivers all the flavors of stuffed peppers without the hassle of stuffing, making it perfect for a quick family dinner.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- ½ cup onion, diced
- ½ medium red bell pepper, diced
- ½ medium green bell pepper, diced
Liquids and Pantry
- 2 tablespoons olive oil
- 2 cups low-sodium chicken broth, divided
- 2 tablespoons tomato paste
- 1 ½ cups diced tomatoes (about 8 ounces)
- 1 cup white long-grain rice, uncooked
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Worcestershire sauce (optional, a few dashes)
Dairy
- 1 cup shredded Monterey Jack cheese
Instructions
- Brown Beef: In a large, deep skillet (at least 10 inches), brown the ground beef over medium-high heat until fully cooked. Drain any excess grease and set the beef aside.
- Sauté Vegetables: Add olive oil to the same skillet and heat it over medium heat. Add the diced onion and bell peppers, sautéing them until softened, about 3-5 minutes.
- Combine Broth and Paste: Pour in half of the chicken broth (1 cup) and add the tomato paste to the skillet. Stir well until the tomato paste has fully dissolved into the broth.
- Add Remaining Ingredients: Stir in the diced tomatoes, browned ground beef, remaining chicken broth (1 cup), and uncooked rice. Add Worcestershire sauce if desired. Season the mixture with oregano, garlic powder, salt, and black pepper. Mix everything evenly.
- Cook Rice: Bring the mixture to a boil. Once boiling, cover the skillet, reduce the heat to a low simmer, and cook for 20-22 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Melt Cheese: Turn off the heat and remove the lid. Sprinkle the shredded Monterey Jack cheese over the top of the skillet. Cover again and let it sit for 1-2 minutes so the cheese can melt.
- Serve: Serve the cheesy unstuffed pepper skillet immediately while hot.
Notes
- You can use ground turkey or chicken as a leaner alternative to ground beef.
- Adjust seasoning to taste, especially the salt and Worcestershire sauce.
- To keep the dish gluten-free, ensure Worcestershire sauce used is gluten-free or omit it.
- If you prefer a spicier dish, add a pinch of red pepper flakes along with the other seasonings.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
