Stuffed Pepper Skillet

One-pan stuffed pepper skillet with ground beef, rice, bell peppers, and melted cheese. Quick and easy dinner recipe for weeknights, packed with protein and vegetables. Pan-cooked stuffed peppers with tomato sauce, Italian seasoning, and fresh parsley. Healthy and flavorful family-friendly meal that cooks in under 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 pound (450 g) 90% lean ground beef
• 1 cup diced sweet yellow onion
• 1 teaspoon minced garlic
• 2 tablespoons tomato paste
• 1 cup diced red bell pepper
• ½ cup diced green bell pepper
• 1 (14.5 oz / 410 g) can fire-roasted diced tomatoes
• 1 cup long-grain white rice (e.g., Jasmine)
• 2½ cups low-sodium beef broth
• 2 teaspoons Worcestershire sauce
• 3 tablespoons chopped fresh parsley, divided
• 2 teaspoons Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup shredded Pepper Jack cheese
• ½ cup shredded sharp cheddar cheese

Instructions

1. Heat the olive oil in a deep 12-inch skillet over medium heat. Add the ground beef, diced onion, and garlic. Cook, breaking up the beef with a spoon, until fully cooked and crumbled. Drain excess grease.
2. Stir in the tomato paste until fully combined with the beef.
3. Add the diced red and green bell peppers, fire-roasted tomatoes, rice, beef broth, Worcestershire sauce, 2 tablespoons chopped parsley, Italian seasoning, smoked paprika, salt, and black pepper. Mix well and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender.
5. Fluff the rice with a spoon, then sprinkle the shredded Pepper Jack and cheddar cheeses evenly over the top. Cover and cook on low until the cheese is melted.
6. Garnish with remaining parsley and serve warm.

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Why You’ll Love This Recipe

This stuffed pepper skillet is a one-pan meal that combines hearty ground beef, tender rice, colorful bell peppers, and melted cheese for a complete dinner. It’s flavorful, easy to prepare, and perfect for busy weeknights.

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Tips

• Make sure to use a deep skillet to prevent spills while cooking the rice.
• Adjust the seasoning to taste—add more smoked paprika or chili flakes for a spicier version.
• Let the skillet rest covered for 5 minutes after cooking to allow the flavors to meld.

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Variations and Substitutions

• Protein Alternatives: Use ground turkey, chicken, or plant-based beef substitutes.
• Cheese Options: Swap Pepper Jack for mozzarella, Monterey Jack, or a vegan cheese.
• Rice Variations: Brown rice or quinoa can be used instead of white rice; adjust cooking time as needed.
• Vegetables: Add diced zucchini, corn, or mushrooms for extra nutrition and flavor.

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FAQs

Q: Can I make this recipe ahead of time?
A: Yes, prepare the skillet up to the point before adding cheese. Store in the fridge for up to 2 days, then reheat and melt the cheese before serving.

Q: Can I freeze leftovers?
A: Yes, store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Q: Can I make this gluten-free?
A: Yes, ensure the Worcestershire sauce is gluten-free and use rice or quinoa as the base.

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Serving

Serve this stuffed pepper skillet as a complete meal on its own or with a side salad or steamed vegetables for extra greens.

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Suggestions

• Top with sliced avocado or a dollop of sour cream for added creaminess.
• Garnish with fresh cilantro or parsley for extra color and flavor.
• Pair with a light, crisp white wine or sparkling water for a refreshing meal.