If you’re craving all the cozy flavors of stuffed peppers but want to skip the fuss of hollowing them out, then this Quick Stuffed Pepper Skillet Recipe is exactly what you need. I absolutely love this because it’s super simple, loads up on those classic ingredients, and comes together in under 30 minutes—a total weeknight winner. Stick with me, and I’ll share some tips that’ll make your skillet sing with flavor and keep your family asking for seconds!
Why You’ll Love This Recipe
- Speedy Meal: Ready in about 30 minutes—perfect for busy evenings.
- One-Pan Wonder: Everything cooks in a single skillet, making cleanup a breeze.
- Flavor-Packed: All the savory staples of stuffed peppers without the hassle.
- Family Favorite: My family goes crazy for this comforting dish every time.
Ingredients You’ll Need
These ingredients come together to give you that classic stuffed pepper taste but in a cozy skillet format. When shopping, look for fresh bell peppers with firm skins and quality ground beef for the best results.
- Olive oil: Great for a flavorful base and browning the beef without sticking.
- Ground beef (90% lean): Balances richness and leanness perfectly so there’s no greasy puddle at the end.
- Sweet yellow onion: Adds natural sweetness and depth when sautéed.
- Minced garlic: Because garlic makes everything better, right?
- Tomato paste: Concentrates tomato flavor and gives the dish a rich, savory foundation.
- Red and green bell peppers: The stars of the show, bringing color and crunch.
- Fire roasted diced tomatoes: Adds smoky sweetness that pairs beautifully with the peppers.
- Long grain white rice: I love Jasmine rice here because of its fragrant aroma and fluffy texture.
- Low sodium beef broth: Gives moisture and savory depth without overwhelming saltiness.
- Worcestershire sauce: Just a splash amps up umami and complexity.
- Fresh parsley: Brightens every bite and makes the dish feel fresh.
- Italian seasoning: A classic blend that complements the peppers and beef.
- Smoked paprika: Provides a subtle smokiness that’s so satisfying.
- Salt & freshly ground black pepper: To season and tie all the flavors together.
- Pepper Jack cheese: Melts beautifully and adds a little kick.
- Sharp cheddar cheese: For richness and that irresistible cheesy ooze.
Variations
I love customizing this Quick Stuffed Pepper Skillet Recipe depending on what I have on hand or dietary needs. Feel free to get creative — you can easily swap, add, or omit ingredients to make it your own!
- Vegetarian version: I’ve swapped the beef with seasoned lentils or crumbled tofu, and it still hits all the right notes.
- Spicy kick: Adding a diced jalapeño or extra smoked paprika really wakes up the flavor.
- Cheese swap: Using mozzarella or even feta creates a different but delicious texture and taste.
- Grain options: Sometimes I use brown rice or quinoa for extra fiber and a nuttier flavor.
How to Make Quick Stuffed Pepper Skillet Recipe
Step 1: Sauté Your Aromatics and Beef
Heat olive oil in a deep 12-inch skillet over medium heat. Add ground beef, diced onion, and minced garlic. Break the meat up with your spoon and cook everything until the beef is fully browned and the onions are translucent. You’ll know it’s done when the meat is crumbly and no longer pink. Drain excess grease to keep the dish fresh and not greasy—this little step makes a big difference!
Step 2: Build the Flavor Base
Stir in the tomato paste and cook for a minute to deepen its flavor. Then add the diced red and green peppers, fire roasted tomatoes, rice, beef broth, Worcestershire sauce, two tablespoons of fresh parsley, Italian seasoning, smoked paprika, salt, and pepper. Give everything a good stir to combine all those tastes—you’ll start to see how vibrant this skillet becomes!
Step 3: Simmer Until Rice is Tender
Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for about 15 to 18 minutes, or until the rice is tender and has absorbed most of the liquid. Resist the urge to lift the lid too often; the steam cooking helps the rice come out perfectly fluffy.
Step 4: Add the Cheese and Serve
Once the rice is cooked, fluff it gently with a fork. Sprinkle the shredded pepper Jack and sharp cheddar evenly over the top, cover again, and let it cook on low heat until the cheese melts—usually just a few minutes. Finish with the remaining fresh parsley for a pop of color and freshness. Then dig in while it’s warm and gooey!
Pro Tips for Making Quick Stuffed Pepper Skillet Recipe
- Drain Excess Grease: I used to skip this, but draining after browning the beef keeps the skillet from being greasy, making the dish light but still flavorful.
- Don’t Peek While Simmering: Keeping the lid on traps steam to cook the rice properly—lifting it too often can make your rice unevenly cooked.
- Use Fire Roasted Tomatoes: They add a subtle smoky note that really elevates this skillet beyond regular stuffed peppers.
- Mix Cheeses for Melty Magic: Combining pepper Jack and sharp cheddar gives you creamy meltiness plus a little spicy bite.
How to Serve Quick Stuffed Pepper Skillet Recipe
Garnishes
I always use fresh parsley to brighten the plate visually and flavor-wise. Sometimes I’ll add a dollop of sour cream or a sprinkle of green onions for an extra pop that balances the richness of the cheese and beef.
Side Dishes
This skillet is pretty hearty on its own, but I love pairing it with a crisp green salad dressed simply with lemon juice and olive oil or some crusty bread to soak up every last bit of flavor.
Creative Ways to Present
For a cozy dinner party, I serve this in individual cast iron skillets—everyone gets their own cheesy, bubbling portion. You can also spoon it into hollowed-out mini bell peppers for a fun, bite-size twist that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
I like to transfer leftovers to an airtight container and refrigerate them within two hours of cooking. It keeps beautifully for up to 3 days, which is perfect for quick lunches or reheated dinners.
Freezing
This skillet freezes well if you want to save some for later. Just let it cool completely, then portion into freezer-safe containers. It stays tasty for up to 3 months, making it a great meal prep solution.
Reheating
I recommend reheating gently on the stovetop over low heat with a splash of broth or water to keep it from drying out, stirring occasionally. The cheese will re-melt nicely, and the rice stays fluffy.
FAQs
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Can I make this Quick Stuffed Pepper Skillet Recipe vegetarian?
Absolutely! Swap out the ground beef for plant-based crumbles, cooked lentils, or finely chopped mushrooms to keep that hearty texture while staying vegetarian-friendly. Also, use vegetable broth instead of beef broth to maintain the flavor balance.
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What type of rice works best in this skillet?
I prefer using long grain white rice, like Jasmine, because it cooks quickly and stays fluffy. You can also use brown rice but expect to add extra cooking time and more broth or water to ensure it’s tender.
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Can I prepare this recipe ahead and freeze it?
Yes! This skillet freezes wonderfully. Let it cool fully, portion into freezer containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove.
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Is it possible to add more vegetables to this recipe?
Definitely! I sometimes toss in chopped zucchini, corn, or mushrooms to bulk up the veggies. Just make sure to adjust cooking times slightly if you add anything that releases a lot of moisture.
Final Thoughts
This Quick Stuffed Pepper Skillet Recipe is one of those dishes that feels like a warm hug after a busy day. I love how everything cooks in one pan, so you get full, happy bellies without a mess to stress over. If you’re anything like me, you’ll appreciate a recipe that balances convenience with those vibrant, comforting flavors we all crave. Go ahead, give it a try this week—you might just find your new go-to dinner!
Print
Quick Stuffed Pepper Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Stuffed Pepper Skillet combines all the delicious flavors of traditional stuffed peppers into one easy, skillet-cooked dish. Ground beef, bell peppers, tomatoes, and rice simmer together in a savory broth, then topped with melted pepper Jack and sharp cheddar cheese for a comforting, flavorful meal ready in just 30 minutes.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound 90% lean ground beef
- 1 cup diced sweet yellow onion
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 cup diced red bell pepper
- ½ cup diced green bell pepper
- 14.5 ounce can fire roasted diced tomatoes
- 1 cup long grain white rice (like Jasmine)
- 2½ cups low sodium beef broth
- 2 teaspoons Worcestershire sauce
- 3 tablespoons chopped fresh parsley (divided)
- 2 teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup shredded pepper Jack cheese
- ½ cup shredded sharp cheddar cheese
Instructions
- Brown the Beef and Veggies: Heat the olive oil in a deep 12-inch skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook while breaking up the beef with a spoon until the meat is fully cooked and crumbled. Drain any excess grease from the skillet, then return it to the heat.
- Add Tomato Paste: Stir in the tomato paste thoroughly, coating the beef and mixing well to develop rich flavor.
- Add Peppers, Tomatoes, and Rice: Mix in the diced red and green bell peppers, fire roasted diced tomatoes, and raw long grain white rice into the skillet, stirring to combine all ingredients evenly.
- Add Broth and Seasonings: Pour in the low sodium beef broth and Worcestershire sauce. Add 2 tablespoons of chopped fresh parsley, Italian seasoning, smoked paprika, salt, and freshly ground black pepper. Stir everything to incorporate fully and bring the mixture to a boil over medium heat.
- Simmer and Cook Rice: Reduce the heat to a simmer and cover the skillet. Let it cook for 15 to 18 minutes or until the rice is tender and has absorbed the liquid.
- Fluff and Add Cheese: Stir the mixture gently to fluff up the rice. Sprinkle the shredded pepper Jack and sharp cheddar cheeses over the top. Cover again and cook over low heat just until the cheese melts completely.
- Garnish and Serve: Sprinkle the remaining tablespoon of fresh parsley over the dish for a fresh touch. Serve hot directly from the skillet for a hearty and flavorful meal.
Notes
- This skillet recipe captures the classic stuffed pepper flavors without the hassle of stuffing individual peppers.
- Using lean ground beef helps keep the dish hearty but not greasy.
- Simmering the rice uncovered after adding cheese helps melt it thoroughly without overcooking the rice.
- Feel free to substitute the ground beef with ground turkey for a lighter variation.
- Low sodium beef broth keeps the salt content moderate but adds depth of flavor.
- Fresh herbs like parsley brighten the dish and add a fresh finish.
- Perfect for a quick weeknight dinner ready in just 30 minutes!
Nutrition
- Serving Size: 1 serving
- Calories: 425 kcal
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 76 mg
