Description
A quick and hearty Stuffed Pepper Skillet that captures all the flavors of traditional stuffed peppers in an easy, one-pan recipe. Ground beef, bell peppers, rice, and a blend of spices come together in a skillet, then topped with melty cheeses and fresh parsley for a satisfying 30-minute meal.
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
Cheese Topping
- 1 cup shredded pepper Jack cheese
- ½ cup shredded sharp cheddar cheese
Instructions
- Cook the beef and aromatics: Heat the olive oil in a deep 12-inch skillet over medium heat. Add the ground beef, diced sweet yellow onion, and minced garlic. Cook while breaking up the beef with a spoon until it is fully cooked and crumbled. Drain any excess grease from the skillet and return to heat.
- Add tomato paste: Stir the tomato paste into the cooked beef mixture until well combined, allowing it to dissolve into the meat.
- Add vegetables, rice, and seasonings: Mix in the diced red and green bell peppers, fire roasted diced tomatoes, long grain white rice, low sodium beef broth, Worcestershire sauce, 2 tablespoons of the chopped fresh parsley, Italian seasoning, smoked paprika, salt, and freshly ground black pepper. Stir everything together to combine evenly. Bring the mixture to a boil over medium-high heat.
- Simmer the mixture: Once boiling, reduce the heat to low, cover the skillet with a lid, and let it cook for 15 to 18 minutes. Cook until the rice is tender and has absorbed most of the liquid.
- Fluff rice and add cheese: Remove the lid and stir the mixture to fluff the rice. Sprinkle the shredded pepper Jack and sharp cheddar cheese evenly over the top. Cover again and continue cooking on low heat until the cheese melts completely.
- Garnish and serve: Garnish with the remaining 1 tablespoon of chopped fresh parsley. Serve hot straight from the skillet for a comforting, flavorful meal.
Notes
- The flavors you love in traditional stuffed peppers are all here in this easy Stuffed Pepper Skillet.
- This recipe can be on your table in about 30 minutes, perfect for a quick weeknight dinner.
- Use lean ground beef to reduce fat and drain excess grease for a healthier dish.
- You can substitute white rice with brown rice but increase the cooking time accordingly.
- Feel free to adjust the type and amount of cheese to suit your preferences.
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
