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
Scale
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
