Stuffed Pepper Skillet (Easy Ground Beef Recipe) | Valerie's Kitchen (2024)

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!

I’m a stuffed pepper lover from way back. My mom made them on a regular basis so the flavors hold so much nostalgia for me. I’ve cooked lots of yummy variations, like my Italian Stuffed Peppers and Mexican Stuffed Peppers. But honestly, they aren’t on regular rotation in my kitchen because they take a little more time than I typically have to give most weeknights. Enter these fabulous “unstuffed peppers”.

Ingredient Notes

• Olive oil
• Ground beef – I use 90% lean ground beef.
• Onion – Sweet yellow onion is my favorite for this recipe.
• Minced garlic – Either fresh or the jarred variety will work just fine.
• Tomato paste
• Bell pepper – I like to use a combination of red and green peppers for that traditional stuffed pepper flavor. Keep in mind that if your kiddos are unsure of their feelings about bell peppers (or dead set against them), you might have more luck with red, yellow, and/or orange peppers which are sweeter and milder than green.
• Fire roasted diced tomatoes
• Rice – Long grain white rice, like Jasmine rice.
• Low sodium beef broth
• Worcestershire sauce
• Fresh parsley – I’m a fan of old school curly parsley. It’s inexpensive and works well in this recipe.
• Seasoning – Italian seasoning,smoked paprika,salt andfreshly ground black pepper.
• Cheese – A mixture of shredded pepper Jack cheese and sharp cheddar cheese.

How to Make Stuffed Pepper Skillet

1. Heat the oil in a deep 12-inch skillet and add the ground beef, onion and garlic. Cook, breaking up the beef with a spoon, until cooked through and crumbled. Drain the excess grease from the skillet and return it to the heat.
2. Stir the tomato paste into the beef until well combined. Add the bell peppers, diced tomatoes, rice, beef broth, Worcestershire, fresh parsley, Italian seasoning, smoked paprika, salt and pepper. Stir to combine and bring the mixture to a boil. Reduce the heat to a simmer, cover and let cook until the rice is tender, 15 to 18 minutes.
3. Remove the cover and stir the mixture to fluff the rice.
4. Top with the cheese and cover the skillet, cooking just until the cheese melts. Garnish with remaining parsley and serve.

Storage

Refrigerator

Promptly refrigerate leftovers in an airtight container and use within 3 to 4 days for the best quality.

Freezer

For longer storage, transfer cooled leftovers to a freezer safe container and freeze for up to 3 months. Thaw safely overnight in the refrigerator before reheating in the microwave or in a pot on the stove.

More One Pot Wonders

• Tex-Mex Chicken and Rice Skillet
• Philly Cheesesteak Pasta
• Chicken and Spinach Skillet Pasta
• Skillet Sausage and White Beans with Spinach
• Check out my entire collection of One Pot/One Pan Recipes!

Adapted from An Affair from the Heart and I Wash You Dry