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Stuffed Pepper Skillet Recipe

Stuffed Pepper Skillet

Steven
Everything you love about classic stuffed peppers—savory ground beef, tender bell peppers, fluffy rice, and melted cheese—comes together in a single pan in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 380 kcal

Equipment

  • 12-inch deep skillet with lid - Cast iron or nonstick both work; tight-fitting lid is essential for steaming the rice
  • Wooden spoon or spatula - For breaking up the ground beef as it cooks
  • Chef's knife - For dicing vegetables
  • Cutting board
  • Measuring cups and spoons
  • Can opener
  • Colander or large spoon - For draining excess grease after browning the beef
  • Cheese grater - Optional, if shredding cheese from a block

Ingredients
  

  • 1 lb ground beef - 450g, 80/20 blend works great
  • 1 yellow onion - medium, diced
  • 3 cloves garlic - minced
  • 1 green bell pepper - diced
  • 1 red bell pepper - diced
  • 1 can diced tomatoes - 14.5 oz / 411g, undrained
  • 1 can tomato sauce - 8 oz / 227g
  • 1 cup beef broth - 240ml
  • 1 teaspoon Worcestershire sauce
  • 1 cup long-grain white rice - 185g, uncooked; jasmine rice works well
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt - or to taste
  • 0.25 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1.5 cups sharp cheddar cheese - 170g, shredded
  • fresh parsley - chopped, for garnish

Instructions
 

  • Prep all ingredients: dice onion and bell peppers, mince garlic, open canned tomatoes and tomato sauce, measure rice and broth, and shred cheese.
  • Heat olive oil in a deep skillet over medium-high heat. Sauté onion for 2-3 minutes until translucent, add garlic and cook 30 seconds more. Add ground beef, breaking into crumbles, and cook 5-7 minutes until browned. Drain excess fat.
  • Add diced green and red bell peppers to the skillet. Sauté over medium heat for 2-3 minutes, just until they begin to soften slightly at the edges.
  • Pour in undrained diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Stir in uncooked rice until submerged. Bring mixture to a boil.
  • Reduce heat to low, cover with lid, and simmer for 18-20 minutes without lifting the lid. Remove lid, check rice for tenderness, and fluff with a fork.
  • Sprinkle shredded cheddar cheese evenly over the top. Cover and cook over low heat for 2-3 minutes until cheese melts. Garnish with fresh parsley and serve hot from the skillet.

Notes

  • Use uncooked long-grain white rice—instant or pre-cooked rice will become mushy. The recipe is specifically designed for uncooked rice that absorbs liquid as it cooks.
  • Don't skip draining the excess fat after browning the beef. Too much grease can make the final dish greasy and interfere with how the rice absorbs flavor.
  • Keep the lid on during simmering—the trapped steam is essential for cooking the rice evenly. Lifting the lid releases steam and can add 5-10 minutes to cooking time.
  • If the liquid evaporates too quickly before the rice is cooked, add a splash of broth or water, replace the lid, and continue simmering.
  • Grate your cheese fresh from a block for the creamiest melt. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Season as you go—taste the mixture before covering and adjust salt, pepper, or Italian seasoning to your preference.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to prevent the rice from drying out.
  • Freeze cooled leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Keyword 30 minute meal, ground beef skillet, one pan dinner, rice skillet, stuffed pepper skillet