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
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
- 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
