Description

This one-pan Stuffed Pepper Skillet brings all the flavors of classic stuffed peppers into an easy, weeknight-friendly dish! Juicy ground beef, vibrant bell peppers, tender rice, and melty cheese come together for a hearty, comforting meal in just 30 minutes. It’s a fuss-free, family favorite that’s perfect for busy nights or when you’re craving something cozy yet healthy.

Ingredients

Units Scale

Main Ingredients

1 lb ground beef (or ground turkey)
3 large bell peppers (preferably red, yellow, and green), diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup uncooked long-grain white rice
1 (14.5 oz) can diced tomatoes with juice
1 (8 oz) can tomato sauce
2 cups beef or chicken broth
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon kosher salt (more to taste)
1/4 teaspoon black pepper

For Finishing

1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley (optional)

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Instructions

Brown the Beef and Vegetables: Heat a large skillet over medium-high heat. Add the ground beef and cook until it begins to brown, breaking it up with a spatula (about 3-4 minutes). Add the onion, bell peppers, and garlic. Cook until the vegetables soften and the beef is cooked through, about 5-6 minutes. Drain any excess fat.
Add Rice, Tomatoes, and Seasonings: Stir in the uncooked rice, diced tomatoes with juice, tomato sauce, and beef broth. Add Italian seasoning, paprika, salt, and black pepper. Mix well to combine all ingredients thoroughly.
Simmer Until Rice is Tender: Bring the mixture to a gentle simmer. Cover the skillet and reduce the heat to low. Cook for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Add Cheese and Finish: Sprinkle shredded mozzarella evenly over the skillet. Cover and cook for another 2-3 minutes, until the cheese is melted and gooey. Remove from heat and sprinkle with fresh chopped parsley, if using.
Serve: Spoon into bowls and enjoy hot! This easy stuffed pepper skillet is delicious on its own or with a side salad.

Notes

For a lighter version, use ground turkey or chicken instead of beef.
For more fiber, swap white rice for brown rice—just extend simmering time and add more broth as needed.
Try adding a pinch of crushed red pepper for a spicy kick.
This dish is meal prep friendly—leftovers keep well in the fridge for up to 3 days.
Add extra cheese or use a blend of mozzarella and cheddar for a richer flavor.

Nutrition

Serving Size: 1/4 of recipe
Calories: 410
Sugar: 7g
Sodium: 940mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg