Easy, 20-minute One-pan Unstuffed Pepper Skillet Recipe!

Get ready for the ultimate 20-minute one-pan unstuffed pepper skillet recipe. You won’t believe how easy and delicious this dish is. Say goodbye to stuffing peppers and hello to a hassle-free cooking experience. Whether you’re a busy parent or just want a quick and tasty meal, this recipe has got you covered. Join us in the kitchen as we whip up this savory dish packed with flavorful ground meat, vibrant bell peppers, and a medley of aromatic spices. With just one pan to clean up, you’ll save time and effort without compromising on taste. Don’t miss out on this mouthwatering unstuffed pepper skillet recipe.
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️

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Ingredients:
1½ Lbs. Lean Ground Beef
1 Sweet Onion (diced)
1 Tbsp. Worcestershire Sauce
1 Tbsp. Italian Seasoning
1 Tsp. Salt
½ Tsp. Black Pepper
½ Tsp. Red Pepper Flakes
1 Tbsp. Minced Garlic
1 Medium Yellow Bell Pepper (chopped)
1 Medium Orange Bell Pepper (chopped)
1 Medium Green Bell Pepper (chopped)
1 14oz. Can Diced Tomatoes (drained)
1 Cup Quick White Rice or Long Grain Rice
1 ¼ Cups Beef Stock
1 Cup Shredded Sharp Cheddar Cheese
1 ¼ Cup Shredded Mozzarella Cheese (divided)

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Miss Sheila, Jennifer Bruce. Steve Hall and Shotgun Red!

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welcome back to cooking with shotgun red I’m Jennifer and I’m Sheila I don’t know about you but I have had a busy week yes and if you’re a busy person and you don’t have time to cook then this is one for you don’t you like quick and easy recipes I do like those quick and easy recipes and if you’re looking for something simple and easy to make on your stove top then this is the perfect recipe you’re going to love it so we’re going to take you back right now and show you how it’s done we have our Skillet on medium high heat and we are adding two pounds of lean ground beef now this actually calls for a pound and a half of lean ground beef but I’m going to take about half a pound out and use it for something else we’re going to drain some of the grease I like to get a little bit of that grease out of there and then one medium diced sweet onion oops there’s still a few in there yep make sure we get it all cook those for a couple of minutes just enough so the onions get soft then one tablespoon of duia sauce got to have a little Reeser sauce wor s show we’re you know what I’m saying and then one teaspoon of salt a half teaspoon of pepper and half a teaspoon of red pepper and one tablespoon of Italian seasoning which is really good Italian seasoning is great in a lot of different recipes I use it all the time and why not stir that into the meat so once we get that all mixed up we’re going to add one tablespoon of minced garlic we will let that simmer for just a couple minutes till it gets fragrant now we’ll start adding our veggies so we’ve got one medium chopped yellow bell pepper one medium chopped orange bell pepper and one medium chopped green bell pepper got to have some green now we got our color in here we love color and I love this recipe cuz it’s so easy you know you don’t have to sit there and stuff all those Peppers but you get the the same flavor one can of drained diced tomatoes it’s definitely a colorful dish so we’ll just pour that in we stir those in then we add one cup of beef stock and maybe a/4 cup more it just depends on what kind of rice you’re using and then we’re going to turn up the heat cuz we want to bring that beef stock to a boil now you can use whatever rice you have on hand I’m going to use Quick rice today so we just got some Minute Rice going to go a lot quicker for us and we’re about quick and easy dinners so this is a quick one now that is boiling we’ve got one cup of Minute Rice so we’re going to put this on medium low we will cover it and let this cook for about 5 to 8 minutes now if you’re using regular rice it’s going to take a little bit longer just until the rice gets done it’s been about eight minutes so we will turn off the heat we will add one cup of sted sharp cheddar cheese and I like to use the sharp cheddar because it really adds a lot of great flavor but you can use whatever you have on hand one cup of shredded mozzarella we love our cheese who doesn’t love cheese mix that all into the meat and rice and veggies this is a quick recipe it is let us know how well you like this recipe because I think you’re going to be making it a lot then we will top with a little more shredded mozzarella cheese look at that I love this kind of recipes it’s so quick and so easy we will cover it and let let it melt for about two to three minutes so now we’ll check it ooh look at that it looks like it’s done the sauce is thickened and the cheese is melted yummy smells delicious you know with all that color it’s going to be good this is my bowl you know it is MM all that cheese and colorful veggies you could easily store this in the fridge for a few days or freeze it oh yeah you could definitely store this and eat on it all week I don’t think it would last that long as Steve would say is this the best unstuffed pepper Skillet you’ve ever tried if it ain’t it ought to be we’ll see you next time right here on cooking with shotgun red bye well that’s Shi and Jen Jen them two girls having too much fun we hope you enjoy this recipe and we really hope you subscribe to our Channel that’s easy little sh Red’s face will pop up over here in a little bit when you click on it’ll say subscribe then you’re subscribed next to it’ll be a little notification Bell if you click that little bell then YouTube will send you every single one of our recipes or a notification that we posted one as soon as it comes out see you next time right here on cooking with shotgun red is this the best if it ain’t it ought to be