Unstuffed Pepper Skillet

2026-10-10T08:00:00Z 2026-10-10T08:00:00Z recipes-gf-df gluten-free dairy-free beef one-pan rice stovetop budget kid-friendly

Sources

Miller family KB — standard home-style method, written for this KB (no outside source)

Unstuffed Pepper Skillet

Servings: 8 | Prep & Cook: 45 minutes

Ingredients

  • 2 lbs ground beef or ground turkey
  • 1 yellow onion, diced
  • 4 bell peppers (any color), diced
  • 4 cloves garlic, minced
  • 2 cups uncooked long-grain white rice
  • 2 (14.5 oz) cans diced tomatoes, with juice
  • 1 (15 oz) can tomato sauce
  • 3½ cups gluten-free beef broth
  • 2 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1½ tsp salt
  • ½ tsp black pepper
  • 1 Tbsp gluten-free Worcestershire sauce (optional)
  • Chopped fresh parsley, for garnish

Directions

  1. In a large deep skillet or Dutch oven over medium-high heat, brown the beef with the onion, 8 minutes. Drain the fat.
  2. Add the peppers and cook 4 minutes. Add garlic for 30 seconds.
  3. Stir in rice, diced tomatoes, tomato sauce, broth, seasonings, and Worcestershire.
  4. Bring to a boil, then cover, reduce to low, and simmer 20-25 minutes without lifting the lid, until the rice is tender.
  5. Turn off the heat and let it rest, covered, 5 minutes. Fluff, taste for salt, and top with parsley.

Tip: All the flavor of stuffed peppers in one pot, with no hollowing out or baking.

GF/DF Notes

  • Pick broth and Worcestershire labeled gluten-free.
  • The cheese topping is skipped, and nobody misses it.

Leftover Ideas

  • Wrap leftovers in corn tortillas or lettuce leaves
  • Freezes well in portions

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