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Unstuffed Pepper Skillet has all of the things that you loved about a stuffed pepper in an easy to make skillet meal! This is loaded with ground beef, peppers, tomato sauce, and cheese, and is sure to become a new family favorite!

Unstuffed Pepper Skillet in a skillet with a wooden spoon.

Unstuffed Pepper Skillet

You guys all know by now my love for skillet meals. I am cooking so much and most of the top recipes here on the blog are skillet meals. I love creating 30 minute recipes that are made in one skillet and require little clean up. I am always trying to find the perfect skillet. I think one of the most frustrating things about cooking on a skillet is wondering if it is hot enough. This is why I love T-fal's new headmaster collection and I can't wait to tell you all about it!

It is so important to have a properly heated pan and they combine three culinary innovations. Sapphire infused non-stick, thermo spot technology, and a unique stainless steel base that has superior heat distribution. I love that this pan has three layers of scratch resistant, non stick stick coating that is enforced with sapphire. Nothing is sticking to this pan while I cook! And cleaning it is super easy as well!

Non-stick frying pan.

The thermo spot technology is so incredible. No more waiting or wondering if your pan is the right temperature. The spot will become bright red when it is ready to start cooking. The right temperature takes a meal from good to great and helps to prevent sticking, cooking food evenly, and makes easy cleanup!

What is Unstuffed Pepper Skillet?

An unstuffed pepper skillet is all of the things that you love about a stuffed bell pepper in an easy to make skillet. Ground beef, onions, bell peppers, rice,  tomato sauce, and cheese combine to being you a flavorful meal for your family.

Unstuffed Pepper Skillet in a skillet with a wooden spoon.

How do you make Unstuffed Pepper Skillet?

  • Heat the skillet to medium high heat. As soon as the thermo spot turns bright red, add in the beef, onion, bell pepper, and garlic. Cook until the ground beef is no longer pink and the veggies are tender.
  • Add in chili powder, paprika, salt, pepper, tomato sauce, paste, and rice. Bring to a boil and cover and reduce heat and let simmer 5-7 minutes or until rice is tender. Sprinkle with cheese and stir until cheese has melted.

Unstuffed Pepper Skillet with a wooden spoon.

You are going to love this pan just as much as I do! This new sapphire infused cookware was designed with experienced and skilled cooks in mind. These pans are reliable and durable and will last a long time with their improved technology. I know that you are going to love having these pans in your kitchen just as much as I do!

Unstuffed Pepper Skillet in a grey bowl with a metal spoon.

This post has been sponsored by T-fal. I love working with brands that I use in the kitchen for myself. All options expressed are my own.

  • 1 pound lean ground beef
  • 1/2 cup onion chopped
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 16 ounce can tomato sauce
  • 1 1/2 cups instant rice
  • 2 cups cheddar cheese shredded
  • chopped cilantro for garnish

  • Heat the skillet to medium high heat. As soon as the thermo spot turns bright red, add in the beef, onion, bell pepper, and garlic. Cook until the ground beef is no longer pink and the veggies are tender.

  • Add in chili powder, paprika, salt, pepper, tomato sauce, and rice. Bring to a boil and cover and reduce heat and let simmer 5-7 minutes or until rice is tender. Sprinkle with cheese and stir until cheese has melted.

Serves: 5

Calories 428 kcal (21%) Carbohydrates 27 g (9%) Protein 34 g (68%) Fat 20 g (31%) Saturated Fat 12 g (60%) Cholesterol 104 mg (35%) Sodium 585 mg (24%) Potassium 488 mg (14%) Fiber 2 g (8%) Sugar 3 g (3%) Vitamin A 1505 IU (30%) Vitamin C 51.2 mg (62%) Calcium 349 mg (35%) Iron 4.4 mg (24%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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