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Quick & easy Unstuffed Bell Pepper Skillet! A one-pan meal with ground pork, rice, and bell peppers in a rich tomato sauce. Perfect for busy weeknights!
Looking for a simple yet delicious dinner idea? This Unstuffed Bell Pepper Skillet is packed with savory flavors, hearty ground pork, and fragrant basmati rice. It’s a one-pan meal that brings the taste of traditional stuffed bell peppers without all the effort! Perfect for busy weeknights, this recipe is both satisfying and easy to make.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 30 minutes with minimal prep.
- One-Pan Meal – Less cleanup, more flavour!
- Hearty & Satisfying – Protein-packed and full of nutrients.
- Family-Friendly – A great way to enjoy classic flavours without stuffing peppers.
Preparing Unstuffed Bell Pepper Skillet
Equipment Needed
- Large pan (11-inch) or Dutch oven
- 2.5-quart microwave-safe dish (optional)
- Measuring cups and spoons
Ingredients You’ll Need
- 1 bell pepper, diced
- 1 lb ground pork
- ½ onion, diced
- 2-3 tbsp fresh dill, chopped
- 2 tsp salt (divided)
- ½ tsp ground black pepper
- ¾ cup basmati rice (uncooked)
- 1 cup Passata
- 1 tsp sugar
Binder:
- ½ cup passata
- ½ cup milk (2%)
- 2 eggs
- ½ tsp sugar
Step-by-Step Instructions
Step 1: Cook the Rice
Cook the basmati rice according to the package instructions and set aside.
Step 2: Cook the Pork
While the rice is cooking, heat a large pan over medium heat. Add the ground pork and cook for 7 minutes, breaking it up as it browns.
Step 3: Prep the Vegetables
While the meat is cooking, peel and dice the onion, then core and dice the bell pepper.
Step 4: Combine & Cook
Once the pork is almost fully cooked, add the remaining salt, onion, and bell pepper. Stir and cook for 8 minutes, until the vegetables soften.
Step 5: Add Flavor & Rice
Stir in 1 cup passata, sugar, dill, and black pepper, then add the cooked rice. Mix everything together until well combined.
Step 6: Make the Binder
In a separate bowl, whisk together ½ cup passata, ½ cup milk, eggs, and ½ tsp sugar.
Step 7: Finish the Dish
Pour the binder mixture into the pan with the meat, rice, and veggies. Stir continuously for 5 minutes, ensuring the sauce cooks and binds everything together without scrambling the eggs.
Serve warm with extra passata or ketchup on top. Enjoy this hearty, comforting dish!
Tips for Success
- Use Fresh Ingredients – Fresh dill and bell pepper enhance the flavor.
- Cook Rice Separately – Prevents mushy texture.
- Stir Continuously – Ensures the binder thickens evenly.
- Customize It! – Swap pork for ground turkey or beef for variety.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely and freeze for up to 3 months.
- Reheat: Warm in a pan over medium heat or microwave for 2-3 minutes.
Final Thoughts
This Unstuffed Bell Pepper Skillet is a fantastic way to enjoy the flavours of classic stuffed peppers with half the effort! Give it a try and let us know how it turns out in the comments! What’s your favourite side dish to pair with this meal?
Are you looking for dinner ideas? Check out our recipes:
Unstuffed Bell Pepper Skillet Recipe
Equipment
- 2.5 quart microwave-safe dish (optional)
Ingredients
- 1 bell pepper
- 1 lb ground pork
- ½ onion
- 2-3 tbsp fresh dill fresh
- 2 tsp salt (divided)
- ½ tsp ground black pepper
- ¾ cups basmati rice (uncooked)
- 1 cup Passata
- 1 tsp sugar
Binder:
- ½ cup passata
- ½ cup milk 2%
- 2 eggs
- ½ tsp sugar
Instructions
- Start with cooking the rice according to the package instructions with half the salt.¾ cups basmati rice, 2 tsp salt
- While the rice is cooking, heat up the large pan and cook the ground pork for about 6-7 minutes, minutes breaking it up as it cooks.1 lb ground pork
- In the meantime, peel and dice the onion and core and dice the bell pepper.½ onion, 1 bell pepper
- Once the meat is almost cooked, add the remaining salt, the onion and bell pepper. Stir to combine and cook until the pepper and onion begin to soften. (7-8 minutes). Stir occasionally to cook the cabbage evenly.1 bell pepper, ½ onion, 2 tsp salt
- Next, add 1 cup passata, sugar, dill and pepper and stir once again, then add the rice to the pan. Stir everything to combine well.2-3 tbsp fresh dill fresh, ½ tsp ground black pepper, ¾ cups basmati rice, 1 cup Passata, 1 tsp sugar
- In a glass measuring cup, combine ½ cup passata, 1/2 cup milk, ½ tsp sugar and the eggs. Whisk to combine.½ cup passata, 1/2 cup milk 2%, ½ tsp sugar, 2 eggs
- Pour the egg and milk mixture into the pan with the meat, rice and veggies and cook for another 5 minutes, stirring constantly. You don’t want to scramble the eggs, instead, you want the sauce to cook, binding the rice mixture together.
- Serve with some extra passata or ketchup on top.
