Stuffed Pepper Skillet – Everything you love about stuffed peppers minus the stuffing, the baking, and the dishes. One pan. Zero nonsense. Big flavor.
This is stuffed peppers… for people who don’t have the time or the patience.
You know the vibe. You buy the peppers with good intentions, start prepping, then suddenly you’re knee deep in hollowed out vegetable cups wondering what life choices led you here.
Enter this skillet version: all the cozy, saucy, cheesy goodness of classic stuffed peppers, just chopped up and thrown into one glorious, low effort pan. No stuffing. No baking. No delicate pepper surgery required.
It’s hearty, it’s easy, and it tastes like comfort with a capital C. The kind of dinner that makes you feel like you’ve got your life together, even if you absolutely do not.
Why You’ll Love This Stuffed Pepper Skillet
- It’s stuffed peppers without the stuffing. No hollowing, no baking. Just toss it all in a skillet and boom, dinner.
- You get all the good stuff: saucy rice, juicy beef, melty cheese. Minus the fragile bell pepper collapse.
- It’s basically a one pan miracle. Fewer dishes = a happier you.
- Feeds a crowd. Or just you, for the next three days. (You’re welcome, future self.)
- Melts cheese like it means it. I mean, LOOK at it. This skillet did not come to play.
Before You Start: Tips & Ingredients
- Ground beef: Go lean-ish (like 85/15) so it doesn’t get greasy. Turkey works too if you’re feeling virtuous.
- Bell peppers: Any color works, go rainbow if you’re feeling extra. Just don’t skimp on the amount.
- Rice: Long grain white rice cooks right in the skillet. Don’t sub in brown unless you want to wait forever.
- Broth: Beef broth = deeper flavor, but water works if your pantry’s looking sad.
- Cheese: Mozzarella melts like a dream, but cheddar adds a punch. Use what you’ve got, or mix them like a rebel.
- Tomato trifecta: Yes, you need the diced tomatoes, sauce, and paste. It’s not extra, it’s layered flavor.
- Stir While Cooking. Give the rice a stir every now and then while it’s simmering. It’ll help it cook evenly and stop it from sticking to the bottom like glue.
- Cover It Right. Keep that skillet covered while the rice cooks. Trapped steam is your best friend here, unless you like chewing on rice like it’s gravel.
- Let It Sit After Cooking. Once the rice is tender and the cheese is melted, take it off the heat and let it sit covered for a couple minutes. That steam finish makes everything taste like it took way more effort than it actually did.
Serving Suggestions
- Crusty bread or garlic toast: Because you’re going to want something to mop up that saucy bottom layer.
- A crisp green salad: For balance, and to convince yourself this meal is “light.”
- Roasted broccoli or green beans: If you feel like adding something green that isn’t bell pepper.
- Sour cream or a dollop of Greek yogurt: Not required, but kinda magical. Especially with cheddar.
- Leftovers for lunch tomorrow: This reheats like a dream. Maybe better than fresh, honestly.
Frequently Asked Questions
You can, but you’ll need more liquid and a longer cook time. Like, way longer. And even then, the texture might be a little chewy. If you’re going for easy and foolproof, stick with long grain white.
Yep! Just ditch the meat and load up on beans or lentils. Add a pinch of smoked paprika so it still tastes hearty, not sad.
Skip it only if you must. But it really does add depth and richness. You could sub in a splash of ketchup if you’re desperate, but quietly.
Surprisingly, yes. Let it cool completely, then portion it into containers. When reheating, add a splash of broth or water and cover so it doesn’t dry out.
Not in this version. The recipe’s liquid ratio is built for raw rice, so pre-cooked rice will just turn into tomato mush. If you must, cut the liquid way down and reduce the simmer time.
One of three reasons: 1) you didn’t cover it, 2) your heat was too low, or 3) you got distracted and forgot to stir. It happens. Just add a splash more broth, cover it back up, and keep simmering.
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Stuffed Pepper Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef, or turkey
- 1 small onion, finely chopped
- 3 bell peppers, chopped (any color)
- 3 cloves garlic, minced
- 1 cup long grain white rice, uncooked
- 2 ¼ cups beef broth, low sodium, or water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 14.5 ounces diced tomatoes, 1 can
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 1 cup mozzarella , or cheddar cheese, shredded
- parsley, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef and onion. Cook until beef is browned and onion is soft. Drain excess fat if needed.
- Stir in chopped bell peppers, garlic and cook for 3–4 minutes until slightly softened.
- Add the long grain rice, beef broth and stir. Bring to a simmer.
- Stir in diced tomatoes, tomato sauce, tomato paste, rice, and broth. Bring to a simmer, then reduce heat to low. Cover and cook for 18–20 minutes, stirring occasionally, until rice is tender and most of the liquid is absorbed.
- Sprinkle cheese over the top, cover again, and let sit for 2–3 minutes until melted. Garnish with parsley if using, and serve warm.
Recipe Notes
- Rice type matters: Use uncooked long grain white rice. Brown or instant rice will throw everything off.
- Liquid watch: If it’s looking dry before the rice is done, add a splash more broth and keep simmering.
- Cheese options: Mozzarella = melt; cheddar = flavor. Use what you love, or both.
- Make it meatless: Swap ground beef for lentils or black beans and go veggie without losing the comfort factor.
- Storage tip: Keeps in the fridge for up to 4 days. Reheat with a splash of broth to keep it moist and saucy.
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