Stuffed Pepper Skillet

Stuffed Pepper Skillet, aka Unstuffed Peppers! This easy one pan dinner has all the flavors of classic stuffed peppers… without all the fuss! Perfect for busy weeknights… and ready in just 30 minutes!

Growing up, stuffed peppers were one dinner I absolutely dreaded. I know, I know. I probably shouldn’t be sharing that while I’m sharing a stuffed pepper recipe. But it’s true!

If I had to think back, I’m pretty sure what I dreaded so much about it was the work involved in eating it. I mean… who wants to go through ALL the work of cutting up a pepper? Especially as a kid?

Of course, these days I realize it’s really not THAT much work. But you know what is? The work involved in actually making stuffed peppers! Which is exactly where this Stuffed Pepper Skillet comes in.

It has all the flavors of traditional stuffed peppers – ground beef, bell peppers, onions, tomatoes, rice, cheese, and delicious seasonings – in an unstuffed skillet that’s SO easy to make.

Plus, the flavor possibilities are endless. From Italian to Mexican to Greek seasonings and more, it’s the perfect base for any of your favorite flavor combos!

what you’ll need for this recipe

Ground beef – I used one pound of lean ground beef. Use any percentage you prefer, OR feel free to substitute ground turkey, ground chicken, or even Italian sausage for extra flavor.

Onion & garlic – Chopped yellow onion and minced garlic add delicious flavor to this skillet. I used one medium onion and 4 cloves of garlic.

Peppers – Bell peppers are an essential ingredient in this recipe, and any color will work just fine. I used one green pepper and one red pepper, de-seeded and chopped.

Tomato paste – 2 Tablespoons tomato paste adds rich tomato flavor to this dish. Be sure to stir it in before adding liquids to allow the paste to caramelize for maximum flavor.

Canned tomatoes – I added 1 can diced tomatoes for flavor and extra moisture. Use Italian style, fire roasted, or any type.

Rice – 1 cup uncooked rice is added to the skillet and cooked right on the stovetop. I used long grain white rice.

Broth – 2 cups broth (chicken or beef) helps cook the rice and also adds extra flavor.

Seasonings – I used Italian seasoning, Worcestershire sauce, salt and pepper as seasonings. Add garlic powder, onion powder, paprika, and/or crushed red pepper flakes for additional flavor.

Cheese – Finally, a combination of mozzarella and cheddar cheese gives this skillet the perfect cheesy, melty finish.

how to make stuffed pepper skillet

Brown the ground beef & onion. In a large skillet (12 inch or larger) heat 1-2 Tablespoons olive oil over medium-high heat. Add the ground beef and diced onion; brown and crumble until no pink remains.

Add the peppers & garlic. Add the chopped peppers and minced garlic and sauté 2-3 minutes, stirring often, until peppers are tender-crisp.

Stir in the tomato paste. Add the tomato paste and cook, stirring, for 1 minute.

Add the remaining ingredients. Add the canned tomatoes, rice, broth, and seasonings. Bring to a low boil, then reduce heat to a simmer. Simmer, covered, for 15-20 minutes or until rice is tender. *Be sure mixture is bubbling gently while cooking.

Top with cheese. Sprinkle shredded cheese evenly over the top of the mixture. Remove from heat and cover to allow the cheese to melt completely. Garnish with additional salt, pepper, and fresh parsley.

storing & reheating

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, transfer to an oven-safe container and bake at 350° for 15-20 minutes, covered. You can also reheat it on the stovetop by adding a small amount of broth along with the leftovers and heating, covered, over medium heat for 10-15 minutes.