Stuffed Pepper Skillet (Easy Unstuffed Peppers)
Recipe from Two Peas and Their Pod
A quick and easy one-pan stuffed pepper skillet made with ground beef, rice, bell peppers, and melty cheese. All the classic flavors of stuffed peppers, without the extra work!
Servings: 6
Calories: 390kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef, or ground turkey
- 1 yellow onion, diced
- 1 red bell pepper, stemmed, seeds removed, and chopped
- 1 yellow bell pepper, stemmed, seeds removed, and chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (14.5 oz) can diced fire roasted tomatoes
- 1 cup long grain white rice, rinsed
- 2 cups beef broth, can use chicken or vegetable broth
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Dash of crushed red pepper flakes, optional
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- For garnish: Freshly grated parmesan cheese and chopped fresh parsley, optional
Instructions
- Cook the beef and onion: Heat the olive oil in a deep 12-innch skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until browned and the onion is softened, about 5 to 7 minutes. Drain excess grease if needed.
- Add the peppers and garlic: Stir in the chopped bell peppers and cook for 3–4 minutes, until slightly softened. Add the garlic and cook for 1 minute, until fragrant.
- Add tomato paste: Stir in the tomato paste and cook for 1–2 minutes, letting it caramelize slightly for deeper flavor.
- Add liquids and rice: Stir in the diced fire roasted tomatoes (with juices), rice, broth, Worcestershire sauce, Italian seasoning, paprika, salt, black pepper, and crushed red pepper flakes (if using). Stir well to combine.
- Simmer: Bring the mixture to a simmer, then reduce heat to low, you still want a steady simmer. Cover the pan with a lid and cook for 18–22 minutes, or until the rice is tender and most of the liquid is absorbed. If the rice isn’t quite tender and the skillet looks dry, add a little extra broth (a few tablespoons at a time) until everything finishes cooking.
- Add cheese: Give the mixture a good stir. Taste and add salt and pepper, if necessary. Sprinkle the mozzarella and cheddar cheese evenly over the top. Cover the skillet and let it sit for 2–3 minutes, or until the cheese is melted.
- Finish and serve: Remove from heat. Garnish with freshly grated Parmesan cheese and chopped parsley, if desired. Serve warm.
Notes
- ou can use ground beef or ground turkey—both work great! Turkey is a lighter option, while beef adds a richer flavor.
- Rinse the rice before adding it to the skillet for the best texture.
- If the rice isn’t fully cooked and the skillet looks dry, add a splash of broth and continue cooking until tender.
- Use a lid while simmering so the rice cooks properly in one pan.
- For the best melt, use freshly shredded cheese instead of pre-shredded.
- This recipe reheats well, just add a little broth when warming to keep it from drying out.
- Feel free to swap in your favorite bell pepper colors or add extra veggies like zucchini or mushrooms.
Nutrition
Calories: 390kcal | Carbohydrates: 32g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 793mg | Potassium: 507mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1139IU | Vitamin C: 65mg | Calcium: 212mg | Iron: 3mg