If you love the flavors of classic stuffed peppers but want something easier and quicker, this Stuffed Pepper Skillet is the perfect solution. All the hearty goodness of stuffed peppers—juicy ground beef, tender bell peppers, savory rice, and a rich tomato sauce—comes together in one pan for a fuss-free meal. It’s warm, comforting, and ready in under 30 minutes!
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Trust me, this one’s a game-changer for busy nights. You’ll get all the delicious flavors of stuffed peppers without the extra prep and baking time. Plus, it’s a one-pan wonder, meaning fewer dishes to clean up!
Why You’ll Love Stuffed Pepper Skillet
This recipe isn’t just about convenience—it’s about big, bold flavors with minimal effort. Whether you’re cooking for the family or just yourself, here’s why this dish will be a favorite:
- One-Pan Meal – Everything cooks in a single skillet, making cleanup a breeze.
- Quick & Easy – Ready in 30 minutes—no stuffing or baking required!
- Budget-Friendly – Uses simple, everyday ingredients you likely already have.
- Customizable – Easily switch up the protein, veggies, or grains to suit your taste.
- Great for Meal Prep – Tastes even better the next day, making it perfect for leftovers.
Ingredients in Stuffed Pepper Skillet
The beauty of this dish is in its simplicity. Here’s what you’ll need:
Ground Beef: The protein base that makes this dish hearty and satisfying. You can also use ground turkey or chicken for a leaner option.
Bell Peppers: The star of the show! A mix of red, green, and yellow peppers adds sweetness and crunch.
Onion & Garlic: Essential aromatics that add depth and flavor.
Diced Tomatoes: Bring in a rich, tomatoey base that ties everything together.
Tomato Sauce: Helps create a thick, flavorful sauce that coats every bite.
Beef Broth: Adds extra depth and moisture to the dish.
Rice: Absorbs all the delicious flavors while making the dish hearty and filling. Use white, brown, or even cauliflower rice for a low-carb option.
Seasonings: A mix of Italian seasoning, smoked paprika, salt, and pepper to enhance the flavors.
Cheese (Optional): A sprinkle of shredded cheese on top melts into the dish, adding a creamy, indulgent touch.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into this easy one-pan recipe:
Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease.
Sauté the Vegetables: Add the diced onion and bell peppers to the skillet. Cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Add Tomatoes & Broth: Pour in the diced tomatoes, tomato sauce, and beef broth. Stir everything together to combine.
Stir in Rice & Seasonings: Add the rice, Italian seasoning, smoked paprika, salt, and pepper. Stir well, making sure the rice is fully submerged in the liquid.
Simmer to Perfection: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
Top with Cheese & Serve: If using cheese, sprinkle it on top and cover for another 2–3 minutes until melted. Serve hot and enjoy!
How to Serve Stuffed Pepper Skillet
- As-Is: It’s a complete meal on its own, packed with protein, veggies, and grains.
- With a Side Salad: Pair with a fresh green salad for a lighter, refreshing contrast.
- Over Mashed Potatoes: Spoon it over creamy mashed potatoes for extra comfort.
- With Crusty Bread: Perfect for soaking up all that delicious sauce!
Additional Tips
- Make it Low-Carb: Swap the rice for cauliflower rice or omit it altogether.
- Use Leftover Rice: If you already have cooked rice, stir it in at the end and reduce the broth slightly.
- Try Different Proteins: Ground turkey, chicken, or even plant-based crumbles work well.
- Spice it Up: Add red pepper flakes or a dash of hot sauce for extra heat.
- Meal Prep Friendly: Store leftovers in an airtight container in the fridge for up to 4 days.
FAQ Section
Q1: Can I use quinoa instead of rice?
A1: Yes! Quinoa is a great alternative that adds extra protein and fiber. Adjust the liquid as needed.
Q2: How do I make this vegetarian?
A2: Swap the ground beef for lentils, black beans, or a meat alternative. Use vegetable broth instead of beef broth.
Q3: Can I freeze this dish?
A3: Absolutely! Let it cool completely, then store in an airtight container and freeze for up to 3 months.
Q4: What’s the best way to reheat leftovers?
A4: Reheat in a skillet over medium heat with a splash of broth or water to keep it from drying out. The microwave works too!
Q5: Can I make this in the Instant Pot?
A5: Yes! Sauté the beef and veggies on Sauté mode, then add the remaining ingredients, seal, and cook on High Pressure for 10 minutes.
Q6: What type of cheese works best for topping?
A6: Cheddar, mozzarella, or a Mexican blend all work beautifully.
Q7: Can I add more veggies?
A7: Of course! Mushrooms, zucchini, or spinach would be great additions.
Q8: How can I make this spicier?
A8: Add cayenne pepper, hot sauce, or diced jalapeños to kick up the heat.
Q9: Can I use frozen bell peppers?
A9: Yes! Just add them straight to the skillet—no need to thaw first.
Q10: Can I double the recipe?
A10: Absolutely! Just use a larger skillet or pot to accommodate the extra ingredients.
Final Thoughts
This Stuffed Pepper Skillet is everything you love about stuffed peppers—minus the extra prep! It’s easy, hearty, and full of bold flavors, making it a perfect go-to meal for busy weeknights. Try it once, and it just might become a staple in your recipe rotation. Happy cooking!
Print
Stuffed Pepper Skillet
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This easy stuffed pepper skillet brings all the delicious flavors of classic stuffed peppers into a one-pan meal, perfect for busy weeknights. Made with ground turkey or beef, bell peppers, rice, kidney beans, and tomatoes, it’s a hearty, protein-packed dish that’s simple to make. Topped with melty mozzarella cheese, this dish is a comforting and satisfying dinner option!
Ingredients
- 2 tsp olive oil
- 1 small yellow onion, diced
- 3 bell peppers, diced (yellow, red, or orange)
- 1 lb ground turkey or lean ground beef
- 1 tsp garlic powder
- 1 tsp salt (plus more to taste)
- 1 cup long-grain white rice, rinsed (jasmine recommended)
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned diced tomatoes (with juice)
- 5.5 oz can tomato paste
- 2 ¼ cups chicken broth
- 1 tbsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Freshly ground black pepper (to taste)
- 1 cup shredded mozzarella cheese
- Optional garnish: Chopped fresh parsley
Instructions
- Sauté the veggies: In a large (12-inch) non-stick skillet, heat olive oil over medium heat. Add onion and cook until softened. Stir in bell peppers and cook for another minute.
- Cook the meat: Add ground turkey or beef, season with garlic powder and salt, and cook until no longer pink, breaking it into smaller pieces.
- Add remaining ingredients: Stir in rice, kidney beans, diced tomatoes (with juice), tomato paste, chicken broth, Italian seasoning, and red pepper flakes. Mix well.
- Simmer: Bring to a strong simmer, cover, and reduce heat to low. Cook for 15 minutes, stirring occasionally, until the rice is tender. If needed, add more broth for a creamier consistency.
- Melt the cheese: Adjust seasoning with salt and pepper, then sprinkle mozzarella cheese evenly on top. Remove from heat, cover, and let the cheese melt.
- Serve: Garnish with fresh parsley and extra mozzarella, if desired. Serve warm and enjoy!
Notes
- You can substitute ground chicken, sausage, or plant-based ground meat for a variation.
- Swap white rice for brown rice (increase cooking time by 10-15 minutes).
- Adjust the spice level by adding more or less red pepper flakes.
Nutrition
- Serving Size: 1 portion
- Calories: 426
- Sugar: 7g
- Sodium: 890mg
- Fat: 13g
- Saturated Fat: 4.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 65mg