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
Scale
- 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