One-Pan Greek Unstuffed Pepper Skillet

2 days ago
2 min read

Rustic sourdough pumpkin feta galette with a golden flaky crust, creamy pumpkin filling, and crumbled feta on a neutral background.

An easy twist on traditional Greek stuffed peppers, or yemista. Ground beef, colorful peppers, rice, tomatoes, and Greek herbs all cook together in one pan for a simple, flavorful dinner.

Serves: 4–6 Prep Time: 15 minutes Cook Time: 35 minutes

Ingredients

Extra virgin olive oil
1 lb. ground beef or meat of choice
3 bell peppers, chopped
1 large yellow onion, grated or diced
4 garlic cloves, minced
1 teaspoon dried oregano
Salt and pepper, to taste
1 (14 oz) can crushed tomatoes
1 (14 oz) can tomato sauce
1 cup chicken broth
¾ cup long-grain white rice, rinsed
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
Feta

Instructions

Brown the Beef

Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.

Add the Peppers and Onion

Add the onion and peppers to the skillet. Cook for 7–9 minutes, stirring occasionally, until the onion has softened and the peppers are beginning to become tender.

Add Everything Else

Stir in the garlic, oregano, salt, pepper, parsley, mint, crushed tomatoes, tomato sauce, chicken broth, and rice.

Simmer

Bring to a gentle simmer, then reduce the heat to low and cover. Cook for about 18–20 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed. Add a splash more broth if needed.