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Stuffed Pepper Skillet (Easy Unstuffed Peppers) Recipe

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4.1 from 8 reviews

This Stuffed Pepper Skillet is an easy and flavorful one-pan dish that captures all the deliciousness of stuffed peppers without the hassle of stuffing each individual pepper. Ground beef, bell peppers, rice, and a blend of spices come together in a savory tomato base, topped with melted mozzarella and cheddar cheese. Perfect for a family dinner, this recipe is hearty, comforting, and ready in just 45 minutes.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef (or ground turkey)
  • 1 yellow onion, diced
  • 1 red bell pepper, stemmed, seeds removed, and chopped
  • 1 yellow bell pepper, stemmed, seeds removed, and chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 (14.5 oz) can diced fire roasted tomatoes
  • 1 cup long grain white rice, rinsed
  • 2 cups beef broth (can use chicken or vegetable broth)
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Dash of crushed red pepper flakes (optional)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

For Garnish (Optional)

  • Freshly grated parmesan cheese
  • Chopped fresh parsley

Instructions

  1. Cook the beef and onion: Heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the ground beef and diced onion, cooking while breaking up the meat until browned and the onion is softened, about 5 to 7 minutes. Drain excess grease if needed to avoid a greasy skillet.
  2. Add the peppers and garlic: Stir in the chopped red and yellow bell peppers and cook for 3 to 4 minutes until they begin to soften. Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
  3. Add tomato paste: Stir in the tomato paste and cook for 1 to 2 minutes, allowing it to caramelize slightly which deepens the flavor of the dish.
  4. Add liquids and rice: Mix in the diced fire roasted tomatoes with their juices, rinsed rice, beef broth, Worcestershire sauce, Italian seasoning, paprika, kosher salt, black pepper, and optional crushed red pepper flakes. Stir everything well to combine all ingredients evenly.
  5. Simmer: Bring the mixture to a simmer, then reduce the heat to low to maintain a gentle simmer. Cover the skillet with a lid and cook for 18 to 22 minutes until the rice is tender and most of the liquid is absorbed. If the rice is not fully tender and the skillet looks dry, add a few tablespoons of extra broth at a time until the rice finishes cooking perfectly.
  6. Add cheese: Stir the mixture well and taste for seasoning, adding more salt and pepper if desired. Evenly sprinkle the shredded mozzarella and cheddar cheese over the top. Cover the skillet again and allow it to sit for 2 to 3 minutes until the cheese has melted thoroughly.
  7. Finish and serve: Remove the skillet from the heat. Garnish with freshly grated parmesan cheese and chopped fresh parsley if using. Serve warm and enjoy a comforting, easy-to-make meal.

Notes

  • Ground turkey can be substituted for ground beef for a leaner option.
  • If you prefer more spice, increase the amount of crushed red pepper flakes.
  • For a vegetarian version, substitute ground meat with cooked lentils or plant-based crumbles and use vegetable broth.
  • Make sure to rinse the rice well to remove excess starch and prevent the dish from becoming gummy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
  • Adding extra broth during simmering helps ensure the rice cooks evenly and stays moist without burning.

Find it online: https://cozyplatter.com/stuffed-pepper-skillet-easy-unstuffed-peppers-recipe/