Stuffed Pepper Skillet
This stuffed pepper skillet is an easy one pot, ground beef meal. All the flavors of stuffed peppers with a fraction of the work!
I love stuffed peppers- especially the varieties stuffed with beef.
But to be honest, stuffed peppers are a pain to make.
Not only do you have to clean the peppers out, but you have to brown the beef and make the rice separately BEFORE you stuff the filling into the peppers.
No thanks.
Sometimes, sure, but on a busy weeknight?
No way.
However with this stuffed pepper skillet, you can enjoy all the flavor of the classic dish with a fraction of the work.
You only need half an hour and one pot and dinner is done!
Ingredients
To make this you’ll need:
- Ground beef– I recommend using at least 85/15 for this so the beef doesn’t cook down too much and isn’t too greasy.
- Aromatics– A peeled and diced small yellow onion and minced garlic
- Tomato sauce– The canned kind. Make sure it doesn’t have any added seasonings in it.
- Bell peppers– Large seeded and diced green bell peppers.
- Rice– Jasmine or basmati
- Beef broth
- Seasonings– Dried oregano, salt, and pepper
- Cheese– Shredded sharp cheddar for garnish
How to Make
This stuffed pepper skillet with ground beef is so easy to make!
Just cook the beef, onion, and garlic in a large skillet set over medium heat, stirring often, until the beef’s completely browned and crumbled.
Drain off the grease, then return the skillet to heat.
Then stir the sauce, peppers, rice, beef broth, and seasonings to the beef mixture.
Bring the mixture to a boil.
As soon as it comes to a boil, turn the heat down so it is just simmering.
Cover the skillet and let the mixture cook until the rice is tender- about 12-15 minutes.
Then, stir the mixture, gently fluffing the rice.
Take the skillet off the heat and sprinkle the cheese evenly out overtop.
Cover and let rest just until the cheese has melted.
Serve warm and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat on the stove top or microwave it until warmed through.
Can I freeze this?
Yes!
To freeze the leftovers, let them cool to room temperature.
Then just scoop them into a freezer safe container and freeze them for up to 3 months.
Tips and Tricks
- You can change the spices to suit your tastes. For example, for a southwestern spin, you could trade the oregano for cumin and chili powder.
- It doesn’t really matter if you use green bell peppers or red or yellow. The green bell peppers will be less sweet while the red peppers are super mellow and sweet. Any kind that is on sale or that you have in your garden will work.
- While we prefer sharp cheddar, this is also delicious with provolone, mozzarella, or Parmesan cheese.
Other Stuffed Pepper Recipes
This stuffed pepper skillet with ground beef gives you all the taste of the classic with a fraction of the work!
Make it and enjoy!
Looking for other stuffed pepper recipes?
Try these:
- Chicken & Cornbread Stuffed Peppers
- Stuffed Pepper Soup
- Italian Style Stuffed Peppers
- Sausage Stuffed Banana Peppers
If you’ve tried this STUFFED PEPPER SKILLET, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Stuffed Pepper Skillet With Ground Beef
Ingredients
- 1 lb ground beef
- 1 small yellow onion peeled & diced
- 2 tbsp minced garlic
- 1 15 oz can tomato sauce
- 2 large green bell peppers seeded & diced
- 3/4 cup jasmine rice basmati also works
- 2 cups beef broth
- 2 tsp dried oregano
- salt & pepper to taste
- 1 cup shredded sharp cheddar for garnish
Instructions
- Add the beef, onion, and garlic to a large skillet set over medium heat. Cook, stirring and breaking apart, until the beef's completely browned and crumbled. Drain off the grease, then return the skillet to heat.1 lb ground beef, 1 small yellow onion, 2 tbsp minced garlic
- Add the sauce, peppers, rice, broth, and seasonings to the beef mixture. Stir everything together to evenly combine, and bring the mixture to a boil.1 15 oz can tomato sauce, 2 large green bell peppers, 3/4 cup jasmine rice, 2 cups beef broth, 2 tsp dried oregano, salt & pepper
- Immediately reduce the heat to a simmer, cover, and cook until the rice is tender- about 12-15 minutes.
- Stir the mixture, gently fluffing the rice. Remove the skillet from heat, and sprinkle the cheese evenly out overtop. Cover and let rest just until the cheese has melted.1 cup shredded sharp cheddar
- Serve warm & enjoy!
Notes
- You can change the spices to suit your tastes. For example, for a southwestern spin, you could trade the oregano for cumin and chili powder.
- It doesn’t really matter if you use green bell peppers or red or yellow. The green bell peppers will be less sweet while the red peppers are super mellow and sweet. Any kind that is on sale or that you have in your garden will work.
- While we prefer sharp cheddar, this is also delicious with provolone, mozzarella, or Parmesan cheese.
Nutrition
