Stuffed Pepper Skillet Recipe

If you love the comforting flavors of classic stuffed peppers but want something quicker and less fussy, you’re going to adore this Stuffed Pepper Skillet Recipe. I absolutely love how this one-pan meal brings all those rich, cozy tastes together without any of the hassle of prepping and baking individual peppers. It’s packed with tender beef, vibrant peppers, savory spices, and gooey melted cheese — all bubbling in one skillet. Trust me, once you try this, you’ll be making it again and again for family dinners or anytime you want that warm, satisfying meal!

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Ingredients You’ll Need

These ingredients all play together beautifully — the ground beef gives hearty richness while the trio of peppers delivers crunch and sweetness. I like to grab fire-roasted tomatoes when I can, as they add a subtly smoky depth that really wakes up the dish.

• Olive oil: A good quality extra virgin oil adds subtle fruitiness when sautéing.
• Ground beef: I use 90% lean for less grease but plenty of flavor and moisture.
• Sweet yellow onion: Adds natural sweetness that balances the savory beef perfectly.
• Minced garlic: The flavor backbone of this skillet — freshly minced always works best.
• Tomato paste: Boosts tomato richness and thickens the sauce.
• Red and green bell peppers: For color, crunch, and the classic stuffed pepper flavor.
• Fire roasted diced tomatoes: Adds smoky sweetness and tender juicy bits.
• Long grain white rice: Jasmine rice is my go-to for a fragrant, fluffy texture.
• Low sodium beef broth: Keeps the rice flavorful without overwhelming saltiness.
• Worcestershire sauce: A secret umami booster that makes everything taste deeper.
• Fresh parsley: I love the bright herbal finish — keep some for garnish too.
• Italian seasoning: A blend of herbs that tie all the flavors together.
• Smoked paprika: Adds a gentle smoky warmth that elevates the dish.
• Salt & pepper: Essential for seasoning at every step.
• Pepper Jack cheese: Melts into gooey, spicy pockets that add excitement.
• Sharp cheddar cheese: Adds sharpness and richness to balance the pepper jack.

Variations

I always encourage you to make this recipe your own — I like to switch things up depending on what’s in season or what’s in my fridge. You’ll find it forgiving and easy to adapt without losing that familiar stuffed pepper flavor.

• Vegetarian Version: I swapped the ground beef with chopped mushrooms and extra beans once and no one missed the meat at all!
• Spice it Up: Add a pinch of red pepper flakes or use a spicier cheese to give it some heat.
• Brown Rice Swap: For more fiber, I’ve used brown rice—just add a few extra minutes to the simmer time.
• Extra Veggies: Diced zucchini or corn are great additions for texture and nutrition.

How to Make Stuffed Pepper Skillet Recipe

Step 1: Brown the Beef and Sauté Aromatics

Start by heating olive oil in a large, deep 12-inch skillet over medium heat. Add the ground beef, diced onion, and minced garlic. As it cooks, use a spoon to break the beef into small crumbles. You’ll want to cook until the beef is fully browned and the onion is softened—this usually takes about 6 to 8 minutes. Be sure to drain most of the excess grease after cooking so the skillet isn’t too oily, and then return it to heat. This really keeps the flavors clean and fresh.

Step 2: Build the Flavor Base

Next, stir in the tomato paste. This step is key—I like to let it cook with the beef for a couple of minutes to deepen that rich tomato flavor. Then toss in the diced red and green bell peppers along with the can of fire roasted diced tomatoes. Stir everything well to combine. It’s at this point that your kitchen will start smelling AMAZING.

Step 3: Add the Rice and Liquids

Now add the long grain rice, beef broth, Worcestershire sauce, 2 tablespoons of the fresh parsley, Italian seasoning, smoked paprika, salt, and pepper. Give the skillet a good stir to mix it all together. Bring the whole thing to a boil — this jumpstarts the rice cooking and concentrates the flavors. Once boiling, immediately reduce the heat to a gentle simmer and cover the skillet.

Step 4: Simmer Until Rice is Tender

Let the mixture simmer for about 15 to 18 minutes. This is where the magic happens — the rice absorbs all that savory liquid, and the vegetables soften perfectly. Avoid lifting the lid too often so steam doesn’t escape. Once you see the rice is tender, fluff the mixture gently with a fork.

Step 5: Melt the Cheese and Serve

Sprinkle the shredded pepper jack and sharp cheddar evenly over the top. Cover the skillet again and cook on low heat for a few minutes until the cheese melts into creamy, melty goodness. Sprinkle the remaining chopped parsley over the top for a fresh finish, and it’s ready to serve. I love how that golden cheese top pulls everything together—it’s the perfect cozy finale!

How to Serve Stuffed Pepper Skillet Recipe

Garnishes

I always finish with a generous sprinkle of fresh parsley because it adds a pop of color and brightness that cuts through the richness. Sometimes I add a spoonful of sour cream or a little dollop of Greek yogurt for creaminess. Freshly cracked black pepper on top never hurts either!

Side Dishes

Although this skillet is a meal on its own, I like to serve it with a crisp green salad or steamed green beans to add some fresh crunch. Garlic bread or warm crusty rolls also make fantastic companions to mop up every bit of the cheesy sauce.

Creative Ways to Present

For a special occasion, try plating the skillet in individual ramekins topped with extra cheese and broiled for a minute for a perfect golden crust. Or, set it up as a family-style dish right on the table with plenty of chopped herbs and lemon wedges for a bright finish.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge for up to 3 days. Reheating is simple and quick — just pop a portion in the microwave or warm it gently on the stovetop with a splash of broth or water to bring back that creamy texture.

Freezing

This recipe freezes really well. I portion it out into freezer-safe containers and it keeps beautifully for up to 2 months. To thaw, move it into the fridge overnight before reheating. You might notice cheese separation, so stirring in a little extra shredded cheese during reheating helps refresh that melty goodness.

Reheating

When reheating, I like to use a skillet on low heat with a splash of broth, covering it to maintain moisture. This method keeps the rice tender and melts the cheese smoothly, avoiding dryness that can happen in the microwave.

FAQs

Final Thoughts

This Stuffed Pepper Skillet Recipe has become a staple in my dinner rotation because it hits all the right notes: cozy, filling, and flavorful without the fuss of traditional stuffed peppers. It’s one of those dishes that feels special yet comes together quickly, perfect for those busy nights when you want to treat yourself and your family. I hope you enjoy making and eating it as much as I do — let this be your go-to when you want all the comfort with a lot less effort!

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