This easy one-pan dinner is the weeknight magic you’ve been craving!

Forget boring dinners that take forever and taste like cardboard. Imagine a vibrant skillet sizzling with juicy ground beef, tender rice, and sweet, colorful bell peppers all in one pan—easy, fast, and bursting with flavor. This Bell Pepper Skillet with Ground Beef & Rice is the dinner hero you didn’t know you needed.

Whether you’re feeding a hungry family or just want a meal that tastes like a restaurant creation, this dish is your answer. Ready to make your taste buds dance and your kitchen smell like heaven? Let’s go.

What Makes This Special

This dish is everything you want from a one-pan wonder: it’s hearty, colorful, and packed with layers of flavor.

The bell peppers aren’t just decoration—they add a sweet crunch that contrasts perfectly with the savory, juicy ground beef. Plus, the rice soaks up all those meaty juices and seasoning, making each bite a comfort-food masterpiece. It’s versatile, budget-friendly, and lets you slap together a wholesome meal in under 30 minutes.

Need I say more?

What You’ll Need (Ingredients)

• 1 pound ground beef (80/20 for juicy goodness)
• 3 large bell peppers (choose any color or mix ‘em up)
• 1 cup long-grain white rice (or brown for a healthier twist)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth (or water with a bouillon cube)
• 1 can (14.5 oz) diced tomatoes, drained
• 2 tsp chili powder
• 1 tsp smoked paprika
• Salt + black pepper, to taste
• 2 tbsp olive oil
• Fresh parsley or cilantro for garnish (optional but highly recommended)

Cooking Instructions

1. Prep Your Peppers: Cut bell peppers in half lengthwise, remove seeds and membranes. Set aside.
2. Sauté Aromatics: Heat olive oil in a large skillet over medium-high heat. Toss in diced onion and garlic until fragrant and translucent (about 3 minutes).
3. Brown the Beef: Add ground beef to skillet, breaking it apart with a spatula.

   Cook until browned and no pink remains. Season with salt, pepper, chili powder, and smoked paprika.

4. Mix in Rice & Tomatoes: Stir in uncooked rice and diced tomatoes, mixing well to coat everything.
5. Add Broth: Pour in beef broth, stir, and bring mixture to a boil.
6. Simmer: Reduce heat to low, nestle the halved bell peppers cut side up into the skillet. Cover and let it simmer for 20 minutes or until rice is tender and liquid absorbed.
7. Finish & Serve: Remove from heat, sprinkle freshly chopped parsley or cilantro over the top, and serve immediately straight from the skillet.

   No fuss, no mess.

How to Store

Got leftovers? Lucky you. Store any remaining Bell Pepper Skillet in an airtight container in the fridge for up to 3 days.

When reheating, microwave or reheat gently in a skillet with a splash of water to keep the rice from drying out. Freezing is also an option—just scoop portions into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Benefits of This Recipe

• Balanced nutrition: Protein-packed beef and fiber-rich bell peppers combine with carbs from rice to keep you fueled.
• One-pan simplicity: Less dishes = more time binge-watching your favorite show.
• Budget-friendly: Perfect for feeding a crowd without breaking the bank.
• Customizable flavor profile: Spice it up or keep it mild, it’s your call.
• Meal prep friendly: Makes great leftovers for lunches or quick dinners later in the week.

What Not to Do

• Don’t skip seasoning your beef properly.

  Bland meat is the enemy here.

• Avoid overcooking the rice—mushy rice equals sad dinner vibes.
• Don’t overcrowd the skillet with too many peppers; they should have room to steam, not stew.
• Resist the urge to stir the skillet once you add the rice and broth. Patience is a virtue, and stirring breaks the cooking magic.
• Never forget the garlic—without it, this dish loses half its soul.

Variations You Can Try

• Swap beef for turkey or chicken: A leaner option that still packs flavor.
• Use quinoa or cauliflower rice: For a gluten-free or low-carb twist.
• Add black beans or corn: Boost the fiber and add some sweet crunch.
• Spice it up: Toss in diced jalapeños or a pinch of cayenne for extra heat.
• Cheese lover? Sprinkle shredded cheddar or mozzarella on top before serving.

FAQ

Can I use frozen bell peppers for this recipe?

Yes, you can. However, frozen peppers tend to release extra moisture, which might make the dish a bit watery.

I recommend thawing and draining them before using, or adjust the cooking liquids accordingly.

Is it necessary to use beef broth?

Not strictly. You can substitute with water plus a bouillon cube or vegetable broth if you want a lighter option. Just remember, broth adds an extra depth of flavor that water alone doesn’t.

How long does this recipe take from start to finish?

About 30 to 35 minutes.

That includes prep time, browning meat, and simmering. Perfect for weeknight hustle.

Can I make this vegetarian?

Sure! Just replace ground beef with plant-based crumbles or extra beans.

You might want to add a bit more seasoning to compensate for the missing meatiness.

What’s the best type of rice to use?

Long-grain white rice cooks beautifully here, absorbing flavors without getting gummy. Brown rice works too but will need more cooking time and liquid.

The Bottom Line

If you want a vibrant, no-fuss dinner that’s hearty, flavorful, and screams home-cooked love, this Bell Pepper Skillet with Ground Beef & Rice has got you covered. It’s the kind of meal that feeds your body, delights your palate, and doesn’t mess up your schedule.

Whether you’re a kitchen rookie or a seasoned chef looking for a quick fix, this recipe hits all the right notes—color, taste, and simplicity. So grab those bell peppers and get ready to make dinner something worth bragging about. Trust me, your future self will thank you.