Okay, let’s talk about those crazy weeknights when you need something delicious, hearty, and FAST on the table, right? We’ve all been there, staring into the fridge, wondering how to whip up a satisfying meal without spending forever in the kitchen. Well, my friend, that’s exactly why I fell head over heels for this incredible Unstuffed Pepper Skillet. It’s truly a game-changer!
You know how much I adore traditional stuffed bell peppers – all that savory goodness baked right into a tender pepper. But let’s be real, sometimes life just doesn’t allow for all that fussing and baking. That’s where this skillet version swoops in like a superhero. It gives you all those amazing, comforting flavors of classic stuffed peppers, but in a fraction of the time and with way less cleanup. No separate baking dish, no scooping, just pure, unadulterated flavor, all cooked up right in one pan. It’s seriously the best.
I remember the first time I tried making an Unstuffed Pepper Skillet. I was skeptical, thinking it wouldn’t measure up to the real deal. Boy, was I wrong! One bite, and I was hooked. It’s become a regular in my weeknight rotation because it’s so easy, so flavorful, and my family just devours it. Trust me on this one; you’re going to love how simple and satisfying this dish is!
Why You’ll Love This Unstuffed Pepper Skillet
Honestly, there are so many reasons to fall in love with this Unstuffed Pepper Skillet, I hardly know where to begin! It’s like a warm hug on a plate, but without all the effort. For me, it boils down to a few key things that make it a total winner:
- Crazy Easy: Seriously, if you can chop and stir, you can make this. It’s designed for busy lives.
- Flavor Bomb: All those classic stuffed pepper flavors are there – the savory meat, the sweet peppers, the rich tomato sauce. It’s comforting and delicious.
- One-Pan Wonder: My favorite part! Less dishes means more time for… well, anything else!
- Super Versatile: You can tweak it, add to it, make it your own. It’s a forgiving recipe.
- Feeds a Crowd (or makes great leftovers!): It’s a hearty meal that satisfies everyone at the table, and if you have any left, it’s even better the next day.
It’s truly a recipe that delivers on all fronts, and I just know it’ll become a go-to in your kitchen too.
The Ultimate Easy Unstuffed Pepper Skillet Meal
Okay, let me just say, if you’re looking for simplicity without sacrificing flavor, this Unstuffed Pepper Skillet is your new best friend. It’s the ultimate easy meal because everything, and I mean *everything*, cooks right in one skillet. No transferring, no multiple pots and pans cluttering up your sink. It’s quick to get on the stove, and then it pretty much does its own thing, simmering away and making your kitchen smell amazing. Weeknight dinner dilemmas? Solved!
Essential Ingredients for Your Unstuffed Pepper Skillet
Alright, let’s get down to the good stuff – what you’ll need to make this magic happen! The beauty of this Unstuffed Pepper Skillet is that the ingredients are super simple, everyday things you probably already have or can easily grab at the grocery store. No fancy, hard-to-find items here, just honest-to-goodness flavor builders. Here’s your shopping list:
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey for a lighter touch, your call!)
- 1 large onion, nicely chopped
- 3 bell peppers (any color you like!), also chopped
- 1 (15 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup beef broth (or vegetable broth if you prefer)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste (don’t be shy!)
- 1/2 cup shredded cheddar cheese (for topping, totally optional but so good!)
See? Nothing too wild! This combination creates that classic, comforting flavor profile we’re aiming for.
Choosing the Best Bell Peppers for Your Unstuffed Pepper Skillet
When it comes to the bell peppers for your Unstuffed Pepper Skillet, you really can’t go wrong with any color! I usually grab a mix – maybe a red, a green, and a yellow or orange. The green ones have a slightly more traditional, earthy flavor, while the red, yellow, and orange are sweeter and add such a beautiful pop of color to the skillet. Just make sure they’re firm, glossy, and feel heavy for their size; that means they’re fresh and juicy, which is exactly what we want for the best flavor and texture in our skillet.
How to Make Your Unstuffed Pepper Skillet
Alright, let’s get cooking! This is where the magic happens, and trust me, it’s super straightforward. You’ll be amazed at how quickly this Unstuffed Pepper Skillet comes together. I’m going to walk you through each step, just like I would if we were cooking side-by-side in my kitchen. Don’t worry, even if you’re new to cooking, you’ve totally got this!
First things first, grab your biggest skillet – a nice large one is key here, because we want everything to fit comfortably and cook evenly. You’ll start by heating up that olive oil over a medium-high heat. Once it’s shimmering, it’s time for the ground beef. Break it up with a spoon as it cooks, until it’s all nicely browned. This usually takes about 5-7 minutes. Oh, and here’s a tip: once it’s cooked, definitely drain off any excess fat. We want flavor, not grease!
Next up, toss in your chopped onion and bell peppers right into that skillet with the beef. Give everything a good stir and let it cook for another 5-7 minutes. You’re looking for those veggies to start softening up a bit. They don’t need to be mushy yet, just a little tender. Then, pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in your oregano, garlic powder, salt, and pepper. Give it a good taste here – you might want to adjust the salt and pepper to your liking. Bring it all to a nice simmer, then reduce the heat to medium-low, cover it up, and let it do its thing for about 15-20 minutes, stirring occasionally. This simmering time is crucial for all those flavors to really meld together and for your veggies to get perfectly tender. Finally, if you’re using cheese (and why wouldn’t you?), sprinkle it on top, cover it for another minute or two to let it get all melty and glorious, and then serve it up hot! See? I told you it was easy!
Prep Steps for the Perfect Unstuffed Pepper Skillet
Before you even think about turning on the stove, let’s get our ingredients ready. This is my secret to smooth cooking – what I call “mise en place,” which just means “everything in its place.” Chop your onion and bell peppers first. And don’t forget to drain and rinse your ground beef if it’s particularly fatty. Once those are prepped, you’ll heat your olive oil in the skillet over medium-high heat. Then, add your ground beef and break it up as it cooks. Make sure to get it nicely browned, then drain off any extra fat. This initial browning and softening of the veggies is key for building that foundational flavor for your Unstuffed Pepper Skillet.
Simmering Your Delicious Unstuffed Pepper Skillet
Once your meat is browned and your veggies have softened a bit, it’s time for the simmering stage, which is where all those amazing flavors come together! You’ll pour in the crushed tomatoes, tomato sauce, and beef broth, then stir in your seasonings – oregano, garlic powder, salt, and pepper. Give it a good stir to combine everything. Bring it to a gentle simmer, then reduce the heat to medium-low. This slow simmer, with the lid on, allows the bell peppers to become perfectly tender and all those wonderful tomato and spice flavors to really meld with the beef. Don’t forget to give it a stir every now and then, just to make sure nothing sticks to the bottom. Your kitchen will smell incredible!
Tips for an Amazing Unstuffed Pepper Skillet
So, you’ve got the basic recipe down, but let’s talk about how to make your Unstuffed Pepper Skillet truly sing! These are little tricks I’ve picked up that really elevate the dish. First, don’t be afraid to really season your meat when you’re browning it. A little extra salt and pepper there makes a huge difference in the final flavor. Also, while the recipe calls for 15-20 minutes of simmering, sometimes I let it go a little longer if I have the time – like 30 minutes. The longer it simmers, the more those flavors deepen and become even more delicious. Just keep an eye on the liquid level, and if it gets too thick, a splash more broth won’t hurt. And honestly, a good quality can of crushed tomatoes makes a noticeable difference, so pick your favorite brand!
Customizing Your Unstuffed Pepper Skillet
This Unstuffed Pepper Skillet is super flexible, which is one of the things I love about it! If you like a little heat, a pinch of red pepper flakes added with the other seasonings will give it a lovely kick. For a more substantial meal, especially if you’re serving a hungry crowd, you can stir in about 1-2 cups of cooked rice or quinoa right when you add the tomatoes and broth. It soaks up all those yummy juices and makes it even heartier. Feel free to play around with different cheeses too – a little Monterey Jack or even some smoked Gouda would be fantastic on top!
Frequently Asked Questions About Unstuffed Pepper Skillet
I get a lot of questions about this Unstuffed Pepper Skillet, which makes me so happy because it means you’re all making it! Here are some of the most common ones I hear, along with my best advice. Don’t hesitate to ask if you have more!
Can I Use Ground Turkey in My Unstuffed Pepper Skillet?
Absolutely, yes! I often use ground turkey myself for a lighter version of this Unstuffed Pepper Skillet. Just make sure to brown it well and drain any liquid, just like you would with ground beef. The flavor will be slightly milder, but still super delicious!
How to Store Leftover Unstuffed Pepper Skillet
Storing leftovers is super easy! Just let your Unstuffed Pepper Skillet cool down completely, then transfer it to an airtight container. It’ll keep beautifully in the refrigerator for up to 3-4 days. To reheat, you can pop it in the microwave or warm it gently on the stovetop with a splash of water or broth if it seems a little dry.
Estimated Nutritional Information for Unstuffed Pepper Skillet
Just a quick note on the nutritional information for this Unstuffed Pepper Skillet: the numbers I provide are always estimates. Why? Well, things like the specific brand of ground beef you use, how much fat you drain off, or even the type of cheese can slightly change the values. That said, based on my calculations, a single serving typically comes in around 350 calories, with about 18g of fat, 25g of protein, and 25g of carbohydrates. It’s a pretty well-rounded meal that’ll keep you full and happy!
Share Your Unstuffed Pepper Skillet Experience
So, there you have it! My absolute favorite way to get all the cozy, comforting flavors of stuffed peppers without any of the fuss. I really, truly hope you give this Unstuffed Pepper Skillet a try in your own kitchen. And when you do, please, please come back and tell me all about it! Did you add rice? Did you try a different cheese? What did your family think? Leave a comment below, rate the recipe, or even better, snap a photo and share it on social media! Tag me, I’d love to see your delicious creations. Let’s build an awesome community around easy, delicious weeknight meals!
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Unstuffed Pepper Skillet: 1 Pan, Zero Regrets
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This unstuffed pepper skillet offers a quick and easy way to enjoy the flavors of stuffed bell peppers without the extra work. It is a hearty and satisfying meal perfect for a weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 large onion, chopped
- 3 bell peppers (any color), chopped
- 1 (15 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup beef broth (or vegetable broth)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese (for topping, optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in chopped onion and bell peppers. Cook for 5-7 minutes, or until vegetables soften.
- Pour in crushed tomatoes, tomato sauce, and beef broth.
- Stir in oregano, garlic powder, salt, and pepper.
- Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until flavors meld and vegetables are tender.
- If desired, sprinkle with shredded cheddar cheese before serving. Cover for a minute or two to melt the cheese.
- Serve hot.
Notes
- For a spicier kick, add a pinch of red pepper flakes with the seasonings.
- You can add cooked rice or quinoa to the skillet for a more substantial meal.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: unstuffed pepper skillet, ground beef, bell peppers, easy dinner, one-pan meal