Stuffed Pepper Rice Skillet Recipe
This Stuffed Pepper Rice Skillet is an easy, one-pan dinner bursting with classic flavors, colorful peppers, and hearty rice – perfect for busy weeknights!
Equipment
- Large skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Measuring Spoons
- Knife and cutting board
- Can opener
- Rice cooker or microwave-safe bowl
Ingredients
- 1 lb ground beef lean
- 1 package Uncle Ben's Ready Rice prepared according to package instructions
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon ground paprika
- 1 medium red onion chopped
- 1 cup green bell pepper chopped
- 1 cup red and yellow bell peppers chopped
- 2 cups crushed tomatoes
- 2 cloves garlic minced
Instructions
- Chop the red onion, green bell pepper, and red and yellow bell peppers into bite-sized pieces. Mince the garlic cloves. Prepare Uncle Ben’s Ready Rice according to package instructions.
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
- Add the chopped onions and bell peppers to the skillet. Cook for 4-5 minutes until vegetables are softened but still vibrant. Stir in minced garlic and cook another 1-2 minutes until fragrant.
- Sprinkle salt, black pepper, Italian seasoning, dried oregano, and paprika over the meat and vegetables. Stir well to combine evenly.
- Pour in crushed tomatoes and stir. Let simmer for 5 minutes to meld flavors and thicken sauce. Add prepared rice and stir to combine and heat through.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot, optionally garnished with fresh herbs or cheese.
Notes
- Swap ground beef with ground turkey, chicken pieces, or canned beans for a vegetarian option.
- Use quinoa or cauliflower rice instead of Ready Rice for a low-carb alternative.
- Omit cheese or use plant-based alternatives for a dairy-free version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat leftovers in the microwave or on the stove, adding a splash of water or broth if reheating from frozen.