These deconstructed stuffed peppers combine the classic flavors of traditional stuffed peppers with the ease of a one-pan meal. It uses simple ingredients that create great flavors and is a delicious dinner the whole family will enjoy.
Why You’ll Love This Recipe
- This deconstructed version takes a fun and easy spin on the traditional dish of stuffed bell peppers.
- This pepper recipe is perfect for busy weeknights when you don't want to make a big mess in the kitchen. It is an easy weeknight meal that can be made all in one skillet. Some of our favorite recipes are an easy skillet meal!
- The unstuffed pepper skillet is also a great meal prep option that you can store in the fridge and use throughout the week.
- It is an easy recipe that uses basic ingredients, so you won't be searching multiple stores to find the right ingredients.
Ingredient Notes
- Olive or avocado oil
- Minced garlic - we love using minced garlic in this recipe, but you can use garlic powder as well if that's what you have on hand, but we would recommend using less—about 3/4 tsp.
- Lean ground meat of choice - you can use ground turkey, lean ground beef for a savory beef filling, ground chicken, or ground pork—whichever is your favorite/what you have on hand.
- Cumin, chili powder, salt
- White onion - chopped onion adds delicious flavor to this great meal.
- Bell peppers - you can use whichever color of bell pepper that you prefer! Red bell peppers, green bell peppers, yellow bell peppers, or orange bell pepper will all turn out great.
- Black beans - one full can, drained and rinsed.
- Salsa - you could also use tomato sauce or diced tomatoes in a pinch, but the salsa helps to provide extra flavor.
- Low sodium chicken broth, beef broth, or vegetable broth.
- White jasmine rice - you must use white jasmine rice for this recipe because other rice varieties have different cooking times. Make sure to use uncooked white jasmine rice and not instant rice. Brown rice or cauliflower rice will not work as a 1-to-1 swap in this recipe.
- Lime
- Shredded cheese - cheese is optional, but absolutely delicious! You can use cheddar cheese, Mexican blend cheese, etc.
- Cilantro, avocado, tortilla chips for topping - we like to add a generous amount of these toppings to take the texture and flavor of this pepper casserole recipe to the next level.
See the recipe card below for a complete list of ingredients and measurements for this delicious meal.
Equipment You’ll Need
- Deep skillet/large nonstick skillet with a lid
- Measuring cups and spoons
- Cutting board and knife
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Add the olive oil to a large skillet over medium heat on the stove top. Once the oil is hot, add the minced garlic and saute for 1 minute. Add the ground meat and use a spatula to break it up into small pieces as it cooks. Allow the meat to cook for 5-7 minutes, until it’s fully cooked through.
Once the meat is cooked through, add the cumin, chili powder, and salt. Mix well.
Next, add the onion, bell peppers, black beans, salsa, and chicken broth to the meat mixture. Mix well.
Add the jasmine rice and mix until fully combined. Allow the mixture to come to a boil over medium-high heat, and then turn the heat to low and cover the pan with a lid.
Let the mixture cook on low for 20-25 minutes, stirring the mixture every 5 minutes. Be sure to scrape the bottom of the pan when you stir to prevent the bottom from burning. Once the rice is fully cooked, remove the pan from the heat and add the lime juice into the rice mixture.
Stir well and then add the cheese in a layer on the top if desired. Cover the pan with a lid again for 5 minutes.
Serve with fresh chopped cilantro, avocado, and shredded cheese.
Tips & Variations
- If you're wanting to add a little more spice to your meal, add red pepper flakes or hot sauce such as Cholula.
- If you want to serve something alongside these easy unstuffed peppers, a simple green salad or a side of fruit would be a great addition.
FAQ
We recommend storing in an airtight container and reheating individual portions the next day.
This recipe is gluten-free. It can be made dairy-free with the omission of shredded cheese. It can be made vegan or vegetarian with omission of the ground meat, using vegetable broth, and omission of the cheese (for vegan).
If you like this recipe, check out some of our other one-pan meals:
If you make this unstuffed peppers recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
One Skillet Deconstructed Stuffed Peppers
Ingredients
- 1 tbsp olive or avocado oil
- 1 tbsp minced garlic
- 1 lb lean ground meat of choice (beef, turkey, chicken)
- 2 tsp cumin
- 2 tsp chili powder
- 3/4 tsp salt
- 1/2 white onion, diced
- 2 bell peppers, diced
- 1, 13.5 oz can of black beans
- 1 cup salsa
- 1 1/2 cups low sodium chicken, beef, or vegetable broth
- 1 cup white jasmine rice (must use jasmine rice!)
- Juice from 1 lime
- 1 cup shredded cheese, optional
- Optional toppings: cilantro, avocado, tortilla chips
Instructions
- Add the olive oil to a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for 1 minute. Add the ground meat and use a spatula to break it up into small pieces as it cooks. Allow the meat to cook for 5-7 minutes, until it’s fully cooked through.
- Once the meat is cooked through, add the cumin, chili powder, and salt. Mix well.
- Next, add the onion, bell peppers, black beans, salsa, and chicken broth. Mix well. Add the jasmine rice and mix until fully combined. Allow the mixture to come to a boil, and then turn the heat to low and cover the pan with a lid.
- Let the mixture cook on low for 20-25 minutes, stirring the mixture every 5 minutes. Be sure to scrape the bottom of the pan when you stir to prevent the bottom from burning. If you find the liquid runs out before the rice is cooked, add 1/4 cup more of chicken broth. Once the rice is fully cooked, remove the pan from the heat and add the lime juice into the mixture. Stir well and then add the cheese in a layer on the top if desired. Cover the pan with a lid again for 5 minutes.
- Serve with fresh chopped cilantro and avocado.
Notes
- We recommend storing leftovers in an airtight container and reheating individual portions the next day.
- This recipe is gluten-free. It can be made dairy-free with the omission of shredded cheese. It can be made vegan or vegetarian with omission of the ground meat, using vegetable broth, and omission of the cheese (for vegan).
The recipe can be found on My Fitness Pal by searching "BWB Deconstructed Stuffed Peppers."
Nutrition was calculated using a light Mexican blend cheese.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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