If you’re craving all the cozy, comforting flavors of stuffed peppers but want something quicker and easier, this Stuffed Pepper Skillet with Ground Beef Recipe is an absolute game-changer. I love this skillet meal because it captures that classic stuffed pepper taste without the fuss of hollowing out peppers and baking them individually — plus, it’s ready in just about 30 minutes. You’ll find that it’s hearty, flavorful, and perfect for busy weeknights when you want something satisfying but don’t want to spend forever in the kitchen.
Why You’ll Love This Recipe
- Speedy and Simple: Ready from start to finish in just 30 minutes, perfect for busy nights.
- All-In-One Skillet: Minimal dishes because everything cooks in one pan.
- Classic Flavors: The familiar, comforting taste of stuffed peppers in an easy skillet form.
- Customizable: Easily adapt with your favorite cheeses, seasonings, or veggies.
Ingredients You’ll Need
Each ingredient in this Stuffed Pepper Skillet with Ground Beef Recipe is chosen to build layers of flavor, from the sweet bell peppers to the smoky paprika and tangy Worcestershire sauce. I always recommend picking fresh bell peppers with bright colors and firm skin — they really brighten up the dish and add a lovely crunch.
- Olive oil: Use a good quality extra-virgin olive oil for that subtle fruity taste and great sautéing base.
- Ground beef: I like 90% lean for a nice balance of flavor without too much grease.
- Sweet yellow onion: Adds sweetness and depth; dice it small so it cooks evenly.
- Minced garlic: Fresh is best for that punchy flavor — trust me, garlic makes everything better.
- Tomato paste: Concentrated tomato flavor that thickens the sauce beautifully.
- Red and green bell peppers: The color combo not only looks fantastic but offers a subtle sweetness and crunch.
- Fire roasted diced tomatoes: These add a smoky depth you won’t want to skip.
- Long grain white rice: Jasmine works perfectly here for its aroma and fluffy texture.
- Beef broth (low sodium): Gives a rich base to cook the rice with; I always choose low sodium to control saltiness.
- Worcestershire sauce: A secret weapon that adds umami and complexity.
- Fresh parsley: Brightens and freshens up the rich flavors.
- Italian seasoning: A blend that deepens the Italian vibe of the dish.
- Smoked paprika: A little smoky warmth that takes the flavors to the next level.
- Salt and black pepper: Simple but essential for balancing flavors.
- Pepper Jack cheese: Adds a melty, slightly spicy kick.
- Sharp cheddar cheese: For that creamy, tangy finish that everyone loves.
Variations
I love that this Stuffed Pepper Skillet with Ground Beef Recipe is a solid foundation for your own twists. Feel free to swap or add ingredients based on what you like or have in your fridge; that’s part of the fun with skillet meals!
- Use ground turkey or chicken: I’ve tried lean turkey for a lighter take and it works great — just adjust the seasoning to keep the flavor punchy.
- Add more veggies: Sometimes I toss in mushrooms or zucchini for extra texture and nutrition.
- Spice it up: Try adding a pinch of cayenne or red pepper flakes if you like some heat.
- Cheese swaps: Monterey Jack, mozzarella, or even a sprinkle of parmesan can change things up nicely.
How to Make Stuffed Pepper Skillet with Ground Beef Recipe
Step 1: Sauté the Beef, Onion, and Garlic
Start by heating olive oil in a deep 12-inch skillet over medium heat. Add the ground beef along with the diced sweet onion and minced garlic. As it cooks, break the beef up with a wooden spoon or spatula so you get those nice little crumbles — no big clumps here! Cook until the beef is fully browned and the onions are soft and fragrant, about 5-7 minutes. Don’t rush this part; flavor develops as the beef caramelizes. Then, drain off any excess grease to keep the skillet from getting too oily before moving on.
Step 2: Build Your Flavor Base with Tomato Paste and Veggies
After draining, stir in the tomato paste. This step is a little trick I discovered: cooking the tomato paste with the beef for a minute or two brings out a richer, slightly sweet and tangy flavor. Then add your diced red and green bell peppers and fire-roasted tomatoes, giving it all a good stir to combine flavors.
Step 3: Add Rice, Broth, and Seasonings
Next up, pour in your uncooked long grain white rice and beef broth, then sprinkle in Worcestershire sauce, most of the fresh parsley, Italian seasoning, smoked paprika, salt, and freshly ground black pepper. Stir everything together, then crank the heat up just until the mixture comes to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 15 to 18 minutes. This is the magic stage where the rice absorbs all those delicious flavors.
Step 4: Finish with Cheese and Fresh Parsley
When the rice is tender and the liquid is mostly absorbed, fluff everything up with a fork. Sprinkle the shredded pepper Jack and sharp cheddar cheeses over the top, cover again, and keep on low heat just long enough for the cheese to melt — about 3 to 5 minutes. I like to garnish with the remaining fresh parsley for a fresh pop of color and brightness. Serve right from the skillet for that casual, family-style feel.
Pro Tips for Making Stuffed Pepper Skillet with Ground Beef Recipe
- Don’t Rush the Sauté: Browning the beef and onions well builds depth — take your time here.
- Drain the Grease: Removing excess fat keeps the skillet from becoming greasy and heavy.
- Use a Tight Lid: This helps steam the rice evenly so it cooks perfectly every time.
- Cheese Melting Magic: Cover and keep the heat low to melt cheese gently without drying it out.
How to Serve Stuffed Pepper Skillet with Ground Beef Recipe
Garnishes
I’m all about fresh parsley here — it’s my go-to garnish because it adds a hit of color and a burst of freshness that cuts through the richness. Sometimes I like to sprinkle a little extra shredded cheddar or even a few chopped green onions for a bit more zing at the end.
Side Dishes
Since this skillet is pretty complete on its own, I usually keep sides simple. A crisp green salad with a tangy vinaigrette or some warm crusty bread to scoop up any leftover sauce works beautifully. Sometimes, roasted vegetables like asparagus or broccoli make a lovely, light pairing.
Creative Ways to Present
For a fun twist at family dinners or casual get-togethers, I’ve scooped the skillet mixture into hollowed-out mini bell peppers as edible bowls. It makes the presentation a little fancier without extra work and doubles down on that pepper flavor everyone loves.
Make Ahead and Storage
Storing Leftovers
After the meal, I let the skillet cool to room temperature, then transfer leftovers to an airtight container. It stays great in the fridge for up to 3 days. I love how the flavors deepen after sitting a bit, making for an even tastier lunch the next day.
Freezing
If you want to freeze this Stuffed Pepper Skillet with Ground Beef Recipe, portion it into freezer-safe containers. I usually avoid topping it with cheese before freezing — instead, I add fresh cheese right before reheating. It freezes well for up to 3 months.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If needed, splash a little beef broth or water to loosen it up. Add in cheese again and cover for a few minutes to melt fresh topping — just like freshly made!
FAQs
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Can I use brown rice instead of white rice in this recipe?
You absolutely can! Just keep in mind that brown rice takes longer to cook — typically about 40-45 minutes — so you’ll need to adjust the simmering time and possibly add a bit more broth. I recommend pre-cooking the brown rice separately or using quick-cooking brown rice for convenience.
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Is this recipe suitable for meal prep?
Definitely! This skillet meal reheats wonderfully and maintains its flavor and texture well. Portion it out into meal prep containers for easy grab-and-go lunches or dinners during the week.
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What can I substitute for fire roasted diced tomatoes if I can’t find them?
If fire roasted tomatoes are unavailable, regular canned diced tomatoes work fine, though you’ll lose a bit of the smoky depth. To compensate, you might add a pinch of smoked paprika or chipotle powder for that subtle roasted flavor.
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Can I make this recipe vegetarian?
Yes! Replace the ground beef with cooked lentils, crumbled tofu, or a plant-based ground meat alternative. Use vegetable broth instead of beef broth and keep all other seasonings — the cheese adds plenty of savory richness.
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How spicy is this Stuffed Pepper Skillet with Ground Beef Recipe?
It’s mildly spicy thanks to the pepper Jack cheese and smoked paprika but not overwhelming. If you want more heat, you can add red pepper flakes or hot sauce to taste when cooking.
Final Thoughts
I absolutely love how this Stuffed Pepper Skillet with Ground Beef Recipe brings together those familiar, comforting flavors in such a quick, fuss-free way. When I first tried this, I was amazed at how well the ingredients come together in a single skillet, making dinner prep and cleanup so much easier. My family goes crazy for it, especially on cold evenings when you want something hearty but simple. I hope you give this recipe a try and find as much joy in making and eating it as I do — it’s like a warm hug in dinner form!
Print
Stuffed Pepper Skillet with Ground Beef Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Stuffed Pepper Skillet delivers all the flavors of traditional stuffed peppers in a quick and easy one-pan meal. Ground beef, vibrant bell peppers, and savory spices are combined with tender rice and topped with melted pepper Jack and cheddar cheeses. Ready in just 30 minutes, it’s a perfect comforting dinner packed with hearty flavors and minimal cleanup.
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
- Cook the beef, onion and garlic: 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 through and crumbled. Drain any excess grease from the skillet and return it to the heat.
- Add tomato paste and vegetables: Stir in the tomato paste thoroughly to coat the beef. Then add the diced red and green bell peppers along with the fire-roasted diced tomatoes. Mix well to combine all ingredients.
- Add rice and liquids: Stir in the 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. Mix well and bring the mixture to a boil over medium-high heat.
- Simmer and cook rice: Reduce the heat to low to maintain a simmer. Cover the skillet and let cook until the rice is tender, about 15 to 18 minutes.
- Fluff and melt cheese: Remove the cover and fluff the rice mixture gently with a fork. Evenly top the skillet with shredded pepper Jack and sharp cheddar cheeses. Cover again and cook over low heat until the cheese melts, approximately 3 to 5 minutes.
- Garnish and serve: Sprinkle the remaining 1 tablespoon of fresh parsley over the melted cheese and serve immediately for a warm, cheesy, and satisfying skillet meal.
Notes
- The flavors you love in traditional stuffed peppers are all here in this easy Stuffed Pepper Skillet.
- You can have this satisfying meal on the table in 30 minutes, making it perfect for busy weeknights.
- For a vegetarian version, substitute ground beef with plant-based meat and use vegetable broth.
- Use low sodium beef broth to control the salt content.
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
