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Summer Stuffed Pepper Skillet Recipe

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4.1 from 13 reviews

This Summer Stuffed Pepper Skillet is a vibrant, one-pan meal combining ground beef, colorful bell peppers, rice, and a flavorful tomato base, topped with a melty blend of mozzarella and cheddar cheeses. Perfect for a hearty yet simple dinner, it cooks all in one skillet, making cleanup a breeze while delivering a comforting, savory dish bursting with summer flavors.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Protein 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 use chicken or vegetable broth)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Garnish

  • Freshly grated Parmesan cheese (optional)
  • Chopped fresh parsley (optional)

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. Cook, breaking up the meat, until browned and the onion is softened, about 5 to 7 minutes. Drain excess grease if needed.
  2. Add the peppers and garlic: Stir in the chopped bell peppers and cook for 3–4 minutes, until slightly softened. Add the garlic and cook for 1 minute, until fragrant.
  3. Add tomato paste: Stir in the tomato paste and cook for 1–2 minutes, letting it caramelize slightly for deeper flavor.
  4. Add liquids and rice: Stir in the diced fire roasted tomatoes (with juices), rice, broth, Worcestershire sauce, Italian seasoning, paprika, salt, black pepper, and crushed red pepper flakes if using. Stir well to combine.
  5. Simmer: Bring the mixture to a simmer, then reduce heat to low to maintain a steady simmer. Cover the pan with a lid and cook for 18–22 minutes, or until the rice is tender and most of the liquid is absorbed. If the rice isn’t quite tender and the skillet looks dry, add a little extra broth (a few tablespoons at a time) until everything finishes cooking.
  6. Add cheese: Give the mixture a good stir. Taste and adjust salt and pepper if necessary. Sprinkle the mozzarella and cheddar cheese evenly over the top. Cover the skillet and let it sit for 2–3 minutes, or until the cheese is melted.
  7. Finish and serve: Remove from heat. Garnish with freshly grated Parmesan cheese and chopped parsley, if desired. Serve warm.

Notes

  • You can substitute ground turkey for a leaner option.
  • If you prefer a spicier dish, increase the crushed red pepper flakes or add a dash of cayenne pepper.
  • Using fire-roasted tomatoes adds a smoky depth, but regular diced tomatoes will also work.
  • Ensure the rice is well-rinsed to prevent it from becoming overly sticky.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/summer-stuffed-pepper-skillet-recipe/