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Fork digging into saucy stuffed pepper skillet on a white plate with gooey melted cheese and herbs.
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Stuffed Pepper Skillet

This Stuffed Pepper Skillet has all the flavor of classic stuffed peppers, without the stuffing. One pan, 40 minutes, pure cozy comfort.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: stuffed pepper skillet
Servings: 4
Calories: 652kcal
Author: Joanna Cismaru

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)
US Customary - Metric

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.
    process shots showing how to make stuffed pepper skillet.
  • Stir in chopped bell peppers, garlic and cook for 3–4 minutes until slightly softened.
    process shots showing how to make stuffed pepper skillet.
  • Add the long grain rice, beef broth and stir. Bring to a simmer.
    process shots showing how to make stuffed pepper skillet.
  • 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.
    process shots showing how to make stuffed pepper skillet.
  • Sprinkle cheese over the top, cover again, and let sit for 2–3 minutes until melted. Garnish with parsley if using, and serve warm.
    process shots showing how to make stuffed pepper skillet.

Notes

  1. Rice type matters: Use uncooked long grain white rice. Brown or instant rice will throw everything off.
  2. Liquid watch: If it’s looking dry before the rice is done, add a splash more broth and keep simmering.
  3. Cheese options: Mozzarella = melt; cheddar = flavor. Use what you love, or both.
  4. Make it meatless: Swap ground beef for lentils or black beans and go veggie without losing the comfort factor.
  5. Storage tip: Keeps in the fridge for up to 4 days. Reheat with a splash of broth to keep it moist and saucy.

Nutrition

Serving: 1serving | Calories: 652kcal | Carbohydrates: 54g | Protein: 34g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1675mg | Potassium: 1102mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3441IU | Vitamin C: 131mg | Calcium: 249mg | Iron: 5mg
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