One-Pot Unstuffed Pepper Skillet with Gooey Cheddar Tips, FAQ & printable recipe

Tips for success

For the best flavor development, sear the ground beef thoroughly before adding any liquids. Allowing the beef to brown deeply creates a caramelized crust on the bottom of the skillet, known as fond, which dissolves into the beef broth and seasons the rice from within.

Additionally, cutting the bell peppers into uniform, half-inch pieces ensures they cook at the same rate as the beef, maintaining a pleasant, slightly tender-crisp texture rather than turning mushy during the simmer.

If the rice is still slightly firm but all the broth has been absorbed, add a quarter cup of hot broth or water, cover tightly, and simmer on low for an additional five minutes. This extra moisture and steam will finish cooking the rice without burning the bottom of the skillet.

Always let the finished skillet rest covered for two minutes off the heat after melting the cheese; this allows the juices to redistribute and the cheese to set slightly for cleaner serving.

Variations

• Spicy Pepper Skillet: Add diced jalapeños with the bell peppers and swap the cheddar for pepper jack cheese to bring a fiery kick to the dish.
• Italian-Style Skillet: Substitute beef broth with marinara sauce and water, and swap cheddar for shredded mozzarella and parmesan for an Italian twist.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days, cooling within 2 hours of cooking.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a skillet over medium-low heat with a splash of broth, or microwave in 30-second bursts until hot.

Allow any leftover unstuffed pepper skillet to cool to room temperature for no more than two hours before storing. Transfer the cooled leftovers into an airtight glass or plastic container and seal tightly.

Store the container in the refrigerator for up to three to four days. Because the rice will continue to absorb moisture as it sits, the leftovers may be slightly drier upon reheating, but the rich, cheesy flavors will remain fully intact and delicious.

This recipe is highly suitable for meal prep and can be partially made ahead. You can dice the colorful bell peppers and shred the cheddar cheese up to two days in advance, storing them in separate airtight containers in the refrigerator.

On the day of cooking, simply brown the beef with the pre-cut peppers and proceed with the recipe. Alternatively, cook the entire dish, let it cool completely within two hours, and portion it into individual containers for quick weekday lunches.

Serving ideas

Serve this unstuffed pepper skillet hot, straight from the stainless steel pan, to showcase the impressive cheese pull and keep the meal warm. It is a complete, self-contained meal that requires very little accompaniment. For a complete dining experience, pair it with a crisp green side salad tossed in a light vinaigrette, or serve it alongside warm, crusty bread to scoop up any remaining cheesy beef and rice.

For a fun twist, serve the skillet mixture inside warm flour tortillas or use it as a hearty filling for baked potatoes. You can also set out bowls of additional fresh toppings, such as sliced green onions, sliced black olives, or pickled jalapeños, allowing everyone to customize their individual portions. The vibrant colors of the melted cheese, green parsley, and colorful peppers make it an eye-catching centerpiece for any family dinner table.

Frequently asked questions

Recipe card

One-Pot Unstuffed Pepper Skillet with Gooey Cheddar

Prep 10 minCook 25 minRest 2 minTotal 37 minServes 4

Ingredients

• 1 lb ground beef
• 2 cups colorful bell peppers, diced
• 1 tbsp seasoning mix
• 1 cup long-grain white rice, uncooked
• 2 cups beef broth
• 1 1/2 cups cheddar cheese, shredded
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat a large skillet over medium-high heat. Add the raw ground beef and the diced colorful bell peppers to the hot pan. Use a wooden spoon to break up the beef as it cooks, stirring frequently to combine it with the sizzling peppers.
2. Sprinkle the seasoning mix evenly over the browned beef and peppers. Pour in the uncooked long-grain white rice and the beef broth, stirring thoroughly to ensure the rice is completely submerged in the liquid.
3. Cover the skillet with a tight-fitting lid and let it simmer undisturbed. Allow the rice to absorb the seasoned broth and cook until tender, which ensures the beef is fully cooked to a safe internal temperature of 160°F (71°C).
4. Remove the lid and scatter the shredded cheddar cheese evenly over the hot beef and rice mixture. Cover the skillet again for one minute to let the trapped steam completely melt the cheese into a gooey, bubbling layer.
5. Uncover the skillet and sprinkle the chopped fresh parsley over the melted cheddar cheese. Serve immediately directly from the warm skillet to enjoy the ultimate cheese pull.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

26 g

Fat

28 g

Fiber

2 g

Sugar

3 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.