Stuffed Pepper Skillet
A quick, one-pan twist on classic stuffed peppers featuring savory ground beef, sweet bell peppers, rice, and melted cheese. This easy skillet dinner comes together in just 35 minutes for a comforting weeknight meal.
Equipment
- Large skillet with lid
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 1 lb ground beef or ground turkey
- 3 cups bell peppers diced, mixed colors
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups cooked rice preferably day old
- 1 can (14.5 oz) diced tomatoes with juices
- 1 cup tomato sauce
- 1.5 teaspoons Italian seasoning
- 0.5 teaspoon paprika
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper
- 1.5 cups shredded cheddar cheese or Mexican blend
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat a large skillet over medium high heat and add the ground beef. Cook for 5 to 7 minutes, breaking it up with a spoon, until browned and no longer pink. Drain excess grease if needed.
- Add the diced bell peppers and onion to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the peppers soften slightly and the onion becomes translucent.
- Stir in the minced garlic, Italian seasoning, paprika, salt, and pepper. Cook for about 30 seconds until fragrant.
- Pour in the diced tomatoes and tomato sauce, then stir in the cooked rice until everything is well combined.
- Reduce the heat to medium low, cover the skillet, and let it simmer for 8 to 10 minutes, stirring once or twice, until the mixture thickens slightly and the flavors meld together.
- Sprinkle the shredded cheese evenly over the top. Cover and cook for an additional 2 to 3 minutes until the cheese is fully melted and bubbly.
- Remove from heat and let the skillet rest for 2 minutes. Garnish with fresh parsley before serving.
Notes
For best texture, use day old rice rather than freshly cooked rice. Add the cheese only at the very end to prevent it from becoming greasy. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat on the stove with a splash of water or broth, or in the microwave in 1 minute increments.