Stuffed Pepper Skillet Recipe

If you love the comforting flavors of classic stuffed peppers but need a quicker, fuss-free dinner, you’re going to adore this Stuffed Pepper Skillet Recipe. I absolutely love how this one-pan wonder captures all the familiar, cozy tastes in a fraction of the time—and with way less cleanup! When I first tried this, it quickly became a go-to for busy weeknights. Trust me, stick around and I’ll share all my favorite tips to make it foolproof for you.

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Ingredients You’ll Need

These ingredients come together beautifully, combining fresh vegetables with savory ground beef and spices to create the heart of those beloved stuffed pepper flavors. A few tips on shopping: choose fresh, vibrant bell peppers for the best taste, and go for a good-quality shredded cheese that melts nicely for that gooey finish you’ll want.

• Olive oil: Provides a subtle fruity base and helps brown the beef evenly without sticking.
• Ground beef (90% lean): Lean enough to avoid greasy skillet moments but juicy enough to keep things flavorful.
• Sweet yellow onion: Adds a gentle sweetness to balance the tangy tomato and spices.
• Minced garlic: A little goes a long way; it gives that warm, aromatic hit that wakes up the whole dish.
• Tomato paste: This concentrates the tomato flavor and adds richness to the beef mixture.
• Red and green bell peppers: They bring freshness, crunch, and that classic stuffed pepper vibe—plus, their colors make the dish visually inviting.
• Fire roasted diced tomatoes (canned): I love these for their slight smoky undertone; they deepen the flavor in a way regular diced tomatoes don’t.
• Long grain white rice (like Jasmine): It cooks evenly and soaks up all those delicious flavors in the skillet.
• Low sodium beef broth: Keeps everything moist as the rice cooks, enhancing the savory backbone of the dish.
• Worcestershire sauce: A secret weapon for umami and complexity—you’ll notice the difference if you try omitting it.
• Fresh parsley: Adds a burst of color and freshness at the end to brighten up the rich flavors.
• Italian seasoning: Blends Mediterranean herbs that complement the bell peppers and beef perfectly.
• Smoked paprika: Just the right touch to give subtle smokiness without overpowering the dish.
• Salt and freshly ground black pepper: Essential for seasoning and balancing flavors.
• Pepper Jack and sharp cheddar cheese: The combo melts beautifully and adds a punch of creamy, spicy goodness to the top.

Variations

I love how flexible this Stuffed Pepper Skillet Recipe is—you can switch it up and make it your own without losing that comforting vibe. For instance, sometimes I swap the beef for turkey or even ground chicken for a leaner option, and it still rocks!

• Meatless Version: I’ve tried this with sautéed mushrooms and lentils instead of beef, and it’s surprisingly satisfying—perfect if you want to skip meat but keep that hearty texture.
• Spicy Kick: Adding crushed red pepper flakes or a diced jalapeño amps up the heat, and my family goes crazy for it when we want something with a little zip.
• Different Cheeses: Mixing mozzarella or Monterey Jack instead of pepper Jack changes the melt and mildness, so play around with what you have on hand.
• Seasonal Veggies: Swap the bell peppers for zucchini or add corn kernels for a sweet crunch—I’ve discovered that seasonal veggies keep this dish fresh year-round.

How to Make Stuffed Pepper Skillet Recipe

Step 1: Brown the Beef and Sauté Aromatics

Start by heating olive oil in a deep 12-inch skillet over medium heat. Toss in your ground beef, diced onion, and minced garlic. Use a wooden spoon to break the beef up as it cooks, stirring often so everything cooks evenly. Look for no pink spots and that the onions have softened and turned translucent. Then, drain off any excess grease—this step keeps things from getting greasy and heavy. Return the skillet to the heat before moving on. This browning process is what builds the base flavor, so don’t rush it!

Step 2: Build the Flavor Base with Tomato Paste and Peppers

Now, stir the tomato paste into your browned beef mixture until everything is evenly coated—that thick tomato paste adds a rich, concentrated flavor that makes a big difference. Next, add your diced red and green bell peppers and canned fire-roasted diced tomatoes right into the skillet. I love when those colorful peppers become tender but still have a bit of bite—it keeps this dish lively.

Step 3: Add Rice, Broth, and Seasonings

Pour in the rice, beef broth, and Worcestershire sauce, then sprinkle in the Italian seasoning, smoked paprika, salt, and pepper. Toss in most of your chopped fresh parsley here to infuse freshness throughout. Stir everything to combine, then crank the heat up until the mixture comes to a boil. This is the exciting point where those flavors start to meld.

Step 4: Simmer, Cover, and Cook the Rice

Once boiling, reduce heat to low and cover the skillet. Let it simmer gently for about 15 to 18 minutes, or until the rice is tender and has absorbed most of the liquid. Resist the urge to peek too often—it’s tempting, but lifting the lid lets the steam escape and can mess with the cooking process. When the rice is done, fluff it carefully with a fork to keep those grains separated and light.

Step 5: Melt the Cheese and Finish with Fresh Parsley

Sprinkle the shredded pepper jack and sharp cheddar cheeses evenly over the top of your skillet. Pop the lid back on and lower the heat to the absolute lowest setting. Let it sit a few minutes until the cheese is perfectly melted and gooey. Finally, garnish with the remaining fresh parsley—you’ll love how it brightens up each savory bite.

How to Serve Stuffed Pepper Skillet Recipe

Garnishes

I always finish this skillet with a sprinkle of fresh parsley because it adds a bright, herbaceous contrast to the cheesy, savory depth. Sometimes, if I’m feeling fancy, I’ll drizzle a bit of sour cream or a dollop of Greek yogurt on top for a creamy tang that balances the smoky paprika and rich beef.

Side Dishes

While this meal is quite hearty on its own, I like to serve it with a simple green salad tossed in a light vinaigrette or some steamed green beans for a fresh crunch. You could also pair it with crusty bread to scoop up every last bit of that cheesy goodness.

Creative Ways to Present

For a special dinner, I enjoy plating individual portions in mini cast iron skillets or colorful ovenproof dishes. Topping with a little extra cheese and broiling for a minute gives a bubbly, golden crust that impresses guests! Plus, it makes this simple dish feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and always find they taste even better the next day after the flavors have melded even more. It reheats beautifully and still tastes fresh thanks to the fresh parsley garnish I usually add right before serving again.

Freezing

Great news: I’ve frozen portions of this Stuffed Pepper Skillet Recipe before with success! Just let it cool completely, pack into freezer-safe containers, and it’ll keep well for up to 3 months. When thawed, the rice stays fluffy and the beef doesn’t dry out.

Reheating

To reheat, I prefer warming leftovers gently on the stove over low heat with a splash of beef broth or water to keep it moist. You can also microwave it covered, but I recommend stirring halfway through to heat evenly and prevent dryness.

FAQs

Final Thoughts

This Stuffed Pepper Skillet Recipe holds a special place in my weeknight cooking arsenal because it feels like a hug on a plate—warm, flavorful, and so satisfying without demanding a ton of time or effort. I genuinely think you’ll enjoy how easily it comes together and how happy it makes your family’s taste buds. So, grab a skillet, and let’s get cooking; I promise it’ll become one of your new favorites too!

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