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The flavors you love in traditional stuffed peppers are all here in this easy Stuffed Pepper Skillet. You can have this satisfying meal on the table in 30 minutes!
I’m a stuffed pepper lover from way back. My mom made them on a regular basis so the flavors hold so much nostalgia for me. I’ve cooked lots of yummy variations, like my Mexican Stuffed Peppers. But honestly, they aren’t on regular rotation in my kitchen because they take a little more time than I typically have to give most weeknights. Enter these fabulous “unstuffed peppers”.
Why This Recipe Works
- This easy ground beef recipe is ready in about 30 minutes.
- Everything cooks in one skillet which means easy cleanup.
- It includes wholesome, easy to stock ingredients.
- It is hearty and satisfying.
- The flavors are family-friendly, even for little ones who don’t think they love bell peppers.
- Olive oil
- Ground beef – I use 90% lean ground beef.
- Onion – Sweet yellow onion is my favorite for this recipe.
- Minced garlic – Either fresh or the jarred variety will work just fine.
- Tomato paste
- Bell pepper – I like to use a combination of red and green peppers for that traditional stuffed pepper flavor. Keep in mind that if your kiddos are unsure of their feelings about bell peppers (or dead set against them), you might have more luck with red, yellow, and/or orange peppers which are sweeter and milder than green.
- Fire roasted diced tomatoes
- Rice – Long grain white rice, like Jasmine rice.
- Low sodium beef broth
- Worcestershire sauce
- Fresh parsley – I’m a fan of old school curly parsley. It’s inexpensive and works well in this recipe.
- Seasoning – Italian seasoning, smoked paprika, salt and freshly ground black pepper.
- Cheese – A mixture of shredded pepper Jack cheese and sharp cheddar cheese.
How to Make Stuffed Pepper Skillet
- Heat the oil in a deep 12-inch skillet and add the ground beef, onion and garlic. Cook, breaking up the beef with a spoon, until cooked through and crumbled. Drain the excess grease from the skillet and return it to the heat.
- Stir the tomato paste into the beef until well combined. Add the bell peppers, diced tomatoes, rice, beef broth, Worcestershire, fresh parsley, Italian seasoning, smoked paprika, salt and pepper. Stir to combine and bring the mixture to a boil. Reduce the heat to a simmer, cover and let cook until the rice is tender, 15 to 18 minutes.
- Remove the cover and stir the mixture to fluff the rice.
- Top with the cheese and cover the skillet, cooking just until the cheese melts. Garnish with remaining parsley and serve.
Promptly refrigerate leftovers in an airtight container and use within 3 to 4 days for the best quality.
For longer storage, transfer cooled leftovers to a freezer safe container and freeze for up to 3 months. Thaw safely overnight in the refrigerator before reheating in the microwave or in a pot on the stove.
More One Pot Wonders
- Tex-Mex Chicken and Rice Skillet
- Philly Cheesesteak Pasta
- Chicken and Spinach Skillet Pasta
- Skillet Sausage and White Beans with Spinach
- Check out my entire collection of One Pot/One Pan Recipes!
Stuffed Pepper Skillet
- 1 tablespoon olive oil
- 1 pound 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
- 14.5 ounce can fire roasted diced tomatoes
- 1 cup long grain white rice like Jasmine
- 2 ½ 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
- Heat the oil in a deep 12-inch skillet over MEDIUM heat. Add the ground beef, onion and garlic and cook, breaking up the beef with a spoon, until cooked through and crumbled. Drain the excess grease from the skillet and return it to the heat. Stir the tomato paste into the beef until well combined. Add the bell peppers, diced tomatoes, rice, beef broth, Worcestershire, 2 tablespoons fresh parsley, Italian seasoning, smoked paprika, salt and pepper. Stir to combine and bring the mixture to a boil.
- Reduce the heat to a simmer, cover and let cook until the rice is tender, 15 to 18 minutes.
- Stir the mixture to fluff the rice. Top with the cheese, cover and continue to cook over LOW until the cheese melts. Garnish with remaining parsley and serve.