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!

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Prep Time: 10

Cook Time: 30

Servings:

Calories: 465kcal

Author: Cathy Trochelman

Equipment

12-inch skillet

Ingredients

1 Tablespoon olive oil
1 pound ground beef lean
1 medium yellow onion diced
1 green bell pepper diced
1 red bell pepper diced
4 cloves garlic minced
2 Tablespoons tomato paste
1 can diced tomatoes 14 ounce, Italian style
1 cup long grain white rice uncooked
2 cups chicken broth OR beef broth
1 Tablespoon Worcestershire sauce
1 Tablespoon Italian seasoning
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Notes

Recipe Variations

Substitute ground turkey, ground chicken, or Italian sausage
Use 1 1/2 pounds of meat for a more meaty filling
Use any color bell peppers
Add chopped mushrooms
Use fire roasted or regular diced canned tomatoes in place of Italian style
Substitute arborio rice for long grain white rice
Add additional seasonings, such as garlic powder, onion powder, paprika, and/or crushed red pepper flakes
Give it a Mexican twist by substituting taco seasoning, chili powder, cumin, cayenne pepper and Monterey Jack cheese
Add grated or shaved Parmesan on top for an extra pop of flavor

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.

Nutrition