This dish is perfect for busy nights when you want something hearty and satisfying without spending too much time in the kitchen. Everything cooks in one skillet, which means fewer dishes and maximum flavor. It’s filling, customizable, and packed with protein, veggies, and comforting textures. Plus, it reheats beautifully, making it great for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) ground beef uncooked white rice bell peppers, chopped onion, diced garlic, minced diced tomatoes tomato sauce beef broth olive oil salt black pepper paprika Italian seasoning shredded mozzarella or cheddar cheese
Directions
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, then stir in garlic and cook for another minute. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed. Stir in chopped bell peppers and cook for a few minutes until slightly softened. Add uncooked rice, diced tomatoes, tomato sauce, and beef broth. Season with salt, pepper, paprika, and Italian seasoning. Mix well. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 18–20 minutes, or until the rice is tender and liquid is absorbed. Sprinkle shredded cheese over the top, cover again, and let it melt for a few minutes. Remove from heat and let rest briefly before serving.
Servings and timing
Servings: 4 to 5 people Preparation time: 10 minutes Cooking time: 25 to 30 minutes Total time: about 35 to 40 minutes
Variations
Use ground turkey or chicken instead of beef for a lighter version. Swap white rice with brown rice, adjusting cooking time and liquid as needed. Add beans like black beans or kidney beans for extra protein and texture. Use different colored bell peppers for a more vibrant dish. Add a pinch of chili flakes for a spicy kick.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water, or microwave until heated through. You can freeze the skillet mixture for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use pre-cooked rice?
Yes, reduce the liquid and cooking time since the rice is already cooked.
What type of peppers work best?
Any bell peppers work well—red, green, yellow, or orange.
Can I make this vegetarian?
Yes, substitute the meat with beans or plant-based ground alternatives.
How do I keep the rice from undercooking?
Make sure there is enough liquid and keep the skillet covered while simmering.
Can I make this ahead of time?
Yes, it stores and reheats very well.
What cheese works best?
Mozzarella and cheddar are both great options.
Can I cook this in the oven?
It’s designed for the stovetop, but you can finish it in the oven if desired.
Is this dish gluten-free?
Yes, as long as all ingredients used are certified gluten-free.
Can I add more vegetables?
Absolutely—zucchini, corn, or mushrooms are great additions.
How do I make it spicier?
Add chili flakes, hot sauce, or diced jalapeños.
Conclusion
Stuffed pepper skillet is a quick, comforting, and flavorful meal that brings all the goodness of classic stuffed peppers into an easy one-pan dish. With its rich taste and simple preparation, it’s a recipe you’ll want to keep on repeat.
This stuffed pepper skillet is an easy one-pan dinner packed with ground beef, rice, bell peppers, and a rich tomato sauce, all topped with melted cheese. It delivers the classic flavors of stuffed peppers in a quicker, more convenient skillet meal—perfect for busy weeknights and meal prep.
Author:Catherine
Prep Time:10 minutes
Cook Time:25–30 minutes
Total Time:35–40 minutes
Yield:4–5 servings
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Ground beef
Uncooked white rice
Bell peppers, chopped
Onion, diced
Garlic, minced
Diced tomatoes
Tomato sauce
Beef broth
Olive oil
Salt
Black pepper
Paprika
Italian seasoning
Shredded mozzarella or cheddar cheese
Instructions
Heat olive oil in a large skillet over medium heat. Cook onion until softened, then add garlic and sauté briefly.
Add ground beef and cook until browned. Drain excess fat if needed.
Stir in chopped bell peppers and cook for a few minutes until slightly tender.
Add rice, diced tomatoes, tomato sauce, and beef broth. Season with salt, pepper, paprika, and Italian seasoning. Mix well.
Bring to a simmer, reduce heat, cover, and cook for 18–20 minutes until rice is tender.
Sprinkle cheese on top, cover, and let melt for a few minutes.
Remove from heat and let rest briefly before serving.
Notes
Keep the skillet covered while cooking to ensure the rice cooks evenly.
Add a splash of broth if the mixture looks too dry.
