One Pan Ground Beef and Peppers: Your Secret to Flavor, Not Grease!

Posted on April 29, 2025

Have you ever cooked ground beef for dinner, only to end up with a soggy, greasy mess instead of a vibrant, flavor-packed meal? It’s frustrating when a simple dish doesn’t turn out the way you envisioned, right? You want that deep, satisfying flavor, tender veggies, and a rich sauce, not a pool of excess fat.

Well, I’ve been there! But through lots of kitchen adventures, I discovered the absolute game-changer that makes all the difference for an incredible ground beef dish. It’s a technique applied early on that guarantees layers of flavor and keeps that unwelcome grease at bay. And guess what? It’s all done in one pan!

Say hello to your new favorite weeknight wonder: One Pan Ground Beef and Peppers. This isn’t just another simple recipe; it’s a method for achieving perfectly cooked, flavorful beef and tender-crisp peppers simmered in a luscious, savory sauce. It’s hearty, comforting, and surprisingly quick to pull together. No more sad, greasy dinners, just pure deliciousness.

Why You’ll Fall in Love with This Recipe

So, what makes this particular One Pan Ground Beef and Peppers recipe stand out from the rest? It’s all about maximizing flavor while minimizing the downside of cooking ground meat.

Packed with Flavor: We employ a crucial browning technique that builds a deep, rich foundation for the entire dish.
Absolutely Not Greasy: A simple step ensures excess fat is removed, leaving behind only deliciousness.
Truly One Pan: Cleanup is a breeze! Everything cooks up beautifully in a single skillet.
Quick & Easy: Perfect for busy weeknights, coming together in under 30 minutes once your ingredients are prepped.
Versatile & Adaptable: Easily customize with different vegetables, seasonings, or serving options.

This recipe takes the humble ground beef and peppers combination and elevates it to something truly special, proving that simple ingredients can yield incredible results.

Gathering Your Ingredients for One Pan Ground Beef and Peppers

One of the beautiful things about this dish is its simplicity. You likely have many of these staples in your pantry and fridge already. The magic comes from how these everyday items interact when cooked with the right technique.

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Let’s walk through what you’ll need to create this flavor-packed skillet meal. Each component plays a vital role in building the final taste and texture profile.

The Foundation

Everything starts in the skillet. A little bit of cooking oil helps kick things off, but the real star here is the ground beef. Choosing the right blend makes a difference.

1 tablespoon cooking oil: Use any neutral oil like vegetable, canola, or olive oil. Just enough to help the beef get a good start.
1 pound ground beef (85/15 or 90/10 blend works well): I recommend an 85/15 or 90/10 blend. A leaner beef (90/10) will render less fat, making the draining step even simpler. An 85/15 has a bit more flavor from the fat, but requires careful draining. Avoid anything fattier unless you’re comfortable with a very thorough drain.

The Aromatic Base & Vibrant Veggies

These ingredients bring sweetness, depth, and gorgeous color to the pan. Don’t underestimate the power of simple onions and peppers!

1 medium onion, diced: The onion softens and sweetens as it cooks, providing a crucial layer of savory flavor. Dicing it ensures it cooks down nicely into the sauce.
2 cloves garlic, minced: Garlic adds that unmistakable aromatic punch. Since it cooks quickly, we add it after the onions.
1 red bell pepper, diced: Sweet and vibrant, red bell peppers add a lovely sweetness and beautiful color.
1 yellow bell pepper, diced: Similar to red peppers, yellow peppers contribute sweetness and make the dish visually appealing. Feel free to use orange peppers or even green for a slightly less sweet, more traditional “pepper” flavor, though red and yellow are my favorites for their sweetness and color pop.

Building the Sauce & Seasoning

This is where the main body of the sauce comes from, along with the essential seasonings that tie all the flavors together.

1 can (14.5 ounce) diced tomatoes, undrained: Using undrained diced tomatoes is key. The liquid from the can becomes part of the sauce base, providing acidity and moisture for simmering.
1 teaspoon salt: Essential for enhancing all the other flavors. You’ll adjust this at the end.
1/2 teaspoon black pepper: Adds a touch of warmth and gentle spice.
Optional: 1/2 teaspoon paprika: A wonderful addition that adds a subtle smokiness and warmth. Sweet or smoked paprika would work well here.

The Fresh Finish

A little something extra to brighten everything up right before serving.

Fresh parsley or cilantro, chopped, for garnish: A sprinkle of fresh herbs adds brightness and a touch of freshness that cuts through the richness of the beef and sauce. Choose your favorite!

Gathering these simple items is the first step to a truly satisfying meal. Having everything prepped and ready before you start cooking makes the process even smoother.

Crafting Your Perfect Skillet: Step-by-Step Guide

Now, let’s get to the fun part – cooking! This is where we apply that special technique to ensure your One Pan Ground Beef and Peppers is everything you dreamed of: flavorful, tender, and grease-free. Follow these steps, paying attention to the tips in each one, and you’ll be rewarded with a fantastic dinner.

Remember that key secret I mentioned earlier? It’s coming right up in step 2!

Get Your Skillet Hot: Start by placing your large skillet over medium-high heat. Once the pan is hot, add the tablespoon of cooking oil. You’ll see the oil shimmer slightly when it’s ready. Using medium-high heat here is important for getting a good sear on the beef in the next step.
Brown the Beef Beautifully (The Flavor Secret!): This is the MOST crucial step for achieving deep flavor and preventing a greasy outcome. Add your pound of ground beef to the hot skillet. Immediately start breaking up the meat with a spoon, spreading it out as much as possible. Let it cook without stirring constantly. You want the meat to sit against the hot surface long enough to develop a rich brown color on all sides. This browning, known as the Maillard reaction, creates hundreds of flavor compounds! Cook, stirring only occasionally to expose different sides of the meat, until it is deeply browned and no longer pink. Don’t rush this! Proper browning is the foundation of your flavor.
Drain the Excess Fat: Now that the beef is beautifully browned and has rendered some fat, it’s time to deal with it. Carefully tilt your skillet and use a spoon to scoop or pour off the excess fat. This prevents your final dish from being oily and heavy. Leave a tiny bit of fat behind (a tablespoon or so) to help cook the vegetables, but get rid of the rest.
Soften the Onions: Add the diced onion to the skillet with the browned beef (and residual fat). Stir them together and cook for about 3 to 5 minutes. You’re looking for the onions to soften and become translucent, their pungent raw edge mellowing into a sweet aroma. Scrape up any browned bits from the bottom of the pan as you stir – that’s extra flavor!
Add the Garlic’s Fragrance: Stir in the minced garlic. Cook for just about 1 minute, stirring continuously. Garlic burns easily, so you only need to cook it until it becomes wonderfully fragrant. You’ll definitely smell it when it’s ready!
Introduce the Peppers: Add the diced red and yellow bell peppers to the skillet. Stir everything together and cook for 5 to 7 minutes, stirring occasionally. You want the peppers to start softening, but still retain a little bit of crispness and vibrant color. They shouldn’t be mushy.
Pour in Tomatoes and Season: Now, pour in the entire can of diced tomatoes, including the liquid. This is your sauce base! Add the salt, black pepper, and the optional paprika if you’re using it. Stir everything thoroughly to combine, making sure the seasonings are evenly distributed.
Simmer and Meld Flavors: Bring the mixture up to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the skillet with a lid, and let it cook gently for 10 to 15 minutes. This low, slow simmer allows the flavors from the beef, vegetables, and tomatoes to meld together beautifully, and the sauce will thicken slightly as it cooks. Give it a stir every few minutes to prevent anything from sticking to the bottom.
Taste and Adjust: Remove the lid and taste the mixture. This is your chance to make it perfect! Does it need a little more salt? A pinch more pepper? Maybe a tiny dash of sugar if your tomatoes were particularly acidic? Adjust the seasoning as needed until it tastes just right to you.
Serve It Up: Your flavorful, non-greasy One Pan Ground Beef and Peppers is ready! Spoon the hot mixture generously over fluffy cooked rice. Before serving, sprinkle with fresh chopped parsley or cilantro for a burst of freshness. It’s a simple meal made extraordinary!

Expert Tips for the Best Ground Beef and Peppers Every Time

While the recipe is straightforward, a few extra tips can elevate your One Pan Ground Beef and Peppers from great to absolutely amazing. These are little things I’ve learned along the way that make a big difference.

Don’t Crowd the Pan: When browning the beef in step 2, make sure you’re using a large enough skillet so the beef has room to spread out in a relatively single layer. If you overcrowd the pan, the meat will steam instead of brown, and you won’t get that crucial depth of flavor. If necessary, brown the beef in two batches.
Pat the Beef Dry: For even better browning, you can pat the ground beef dry with paper towels before adding it to the hot skillet. Excess surface moisture inhibits browning.
Prep Ahead: To make weeknight cooking even faster, dice your onion and bell peppers ahead of time and store them in airtight containers in the fridge. This shaves off precious minutes when you’re ready to cook.
Spice it Up: If you like a little heat, add a pinch of red pepper flakes along with the paprika, or stir in a dash of your favorite hot sauce at the end.
Fresh Herbs are Key: Don’t skip the fresh parsley or cilantro garnish! It really brightens the dish and adds a layer of freshness that cooked herbs can’t provide.
Leftovers are Delicious: This dish reheats wonderfully! Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Serving Suggestions Beyond Rice

While serving this One Pan Ground Beef and Peppers over cooked rice is a classic and incredibly satisfying option, don’t feel limited! This versatile dish pairs well with many sides. Consider spooning it over creamy mashed potatoes, cheesy potatoes, or even crispy oven-roasted potatoes. It’s also fantastic over pasta, like penne or rigatoni, turning it into a hearty beef ragu. For a low-carb option, serve it over cauliflower rice or steamed vegetables like green beans or broccoli. And don’t forget some crusty bread to soak up that delicious sauce!

Looking for another great beef recipe? Our Perfect Mexican Rice makes a fantastic side dish for this skillet meal, adding another layer of flavor!

Your One-Pan Ground Beef and Peppers Questions Answered (FAQ)

Let’s tackle some common questions you might have about making this easy and delicious skillet dinner.

Can I add other vegetables to this dish?

Absolutely! This recipe is very forgiving and adaptable. You can add other quick-cooking vegetables along with the peppers and onions. Sliced mushrooms, zucchini, or even carrots would work well. Just make sure they are cut into similar-sized pieces so they cook evenly. For more ideas on incorporating veggies, check out our guide on perfectly roasted veggies.

What if I don’t have red and yellow bell peppers?

No problem! While red and yellow peppers add sweetness and color, you can use green bell peppers, which have a slightly more savory, less sweet flavor. A combination of different colors works best visually and flavor-wise, but any color will do. If you like heat, you could even add a spicier pepper like a jalapeño, diced finely, when you add the garlic (be sure to adjust to your spice tolerance!).

How can I thicken the sauce more?

The sauce naturally thickens slightly during the simmering time as some of the liquid evaporates. If you prefer a thicker sauce, you have a couple of options. You can simply simmer it uncovered for a few extra minutes at the end to reduce the liquid further. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water, then stir this slurry into the simmering sauce and cook for another minute until thickened. Avoid adding flour directly, as it can clump.

Can I make this ahead of time?

Yes, this is a great meal prep option! Cook the dish completely, let it cool, and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The flavors actually meld even more overnight.

Why is browning the beef so important?

Browning the beef is absolutely key to developing deep, rich flavor through the Maillard reaction. It’s also the step where you render out a lot of the fat. Skipping or rushing this step results in ground beef that tastes less flavorful and leaves you with a greasy finished dish. Take the time to get a good brown on all sides of the meat.

Enjoy Your Homemade One Pan Ground Beef and Peppers!

There you have it! A simple, yet incredibly effective way to make a classic comfort food dish that’s packed with flavor and skips the grease. This One Pan Ground Beef and Peppers recipe is proof that focusing on core cooking techniques, like proper browning and draining, can transform humble ingredients into something truly delicious.

Whether you’re making it for a quick weeknight dinner or meal prepping for the days ahead, this skillet meal is sure to become a regular in your rotation. Give it a try, taste the difference that technique makes, and enjoy every flavorful bite.

Have you tried this recipe? Did you make any variations? Let me know in the comments below! Your culinary adventures inspire me. And don’t forget to share this recipe with friends who might be tired of greasy ground beef!