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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 a delicious and easy one-pan meal that captures all the flavors of classic stuffed peppers without the hassle of stuffing. Ground beef, bell peppers, rice, and cheese combine in a savory tomato sauce, simmered together for a hearty, comforting dish perfect for weeknight dinners.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Proteins and Vegetables

  • 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

Tomato and Seasonings

  • 2 tablespoons tomato paste
  • 1 (14.5 oz) can diced fire roasted tomatoes
  • 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)

Grains and Dairy

  • 1 cup long grain white rice, rinsed
  • 2 cups beef broth (can substitute chicken or vegetable broth)
  • 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 olive oil in a deep 12-inch skillet over medium-high heat. Add ground beef and diced onion, cooking while breaking up the meat, until the beef is browned and onions are softened, about 5 to 7 minutes. Drain excess grease if necessary.
  2. Add the peppers and garlic: Stir in the chopped red and yellow bell peppers and cook for 3 to 4 minutes until slightly softened. Add minced garlic and cook for an additional 1 minute until fragrant, stirring frequently to avoid burning.
  3. Add tomato paste: Incorporate the tomato paste into the skillet and cook for 1 to 2 minutes, allowing it to caramelize slightly to deepen the flavor.
  4. Add liquids and rice: Stir 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. Mix well to combine all ingredients evenly.
  5. Simmer: Bring the mixture to a simmer, then reduce heat to low to maintain a steady simmer. Cover the skillet with a lid and cook for 18 to 22 minutes, or until rice is tender and most of the liquid is absorbed. If rice is not fully cooked and the skillet looks dry, add a few tablespoons of broth at a time until the rice finishes cooking.
  6. Add cheese: Stir the mixture well and adjust seasoning with salt and pepper if needed. Evenly sprinkle shredded mozzarella and cheddar cheese over the top of the skillet contents. Cover again and let sit off the heat for 2 to 3 minutes until the cheese melts.
  7. Finish and serve: Remove the skillet from heat. Optionally garnish with freshly grated Parmesan cheese and chopped fresh parsley. Serve warm and enjoy your easy stuffed pepper skillet!

Notes

  • You can substitute ground turkey for a leaner option.
  • Use any color bell peppers according to your preference or what’s available.
  • Leftovers keep well in the refrigerator for 3-4 days and reheat nicely.
  • For a spicier kick, increase the crushed red pepper flakes or add a dash of hot sauce.
  • Make it vegetarian by substituting the ground beef with cooked lentils or plant-based meat alternatives and using vegetable broth.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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