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+ servings
A spoon scoops a stuffed pepper mixture from a skillet.
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5 from 27 votes

Stuffed Pepper Skillet

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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6
Calories: 425kcal


  • 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
  • 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.



Storing Leftovers
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.


Calories: 425kcal | Carbohydrates: 34g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 760mg | Potassium: 706mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1683IU | Vitamin C: 48mg | Calcium: 275mg | Iron: 3mg