Description
This Stuffed Pepper Skillet recipe captures all the classic flavors of traditional stuffed peppers in a quick and easy one-pan dish. Ground beef, bell peppers, tomatoes, and rice are simmered together in a savory broth and topped with melted pepper jack and sharp cheddar cheese, making it a comforting and satisfying meal ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound 90% lean ground beef
- 1 cup diced sweet yellow onion
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 cup diced red bell pepper
- ½ cup diced green bell pepper
- 14.5 ounce can fire roasted diced tomatoes
- 1 cup long grain white rice (like Jasmine)
- 2½ cups low sodium beef broth
- 2 teaspoons Worcestershire sauce
- 3 tablespoons chopped fresh parsley (divided)
- 2 teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup shredded pepper Jack cheese
- ½ cup shredded sharp cheddar cheese
Instructions
- Cook the beef and aromatics: Heat the olive oil in a deep 12-inch skillet over medium heat. Add the ground beef, diced sweet yellow onion, and minced garlic. Cook, breaking up the beef with a spoon until it is fully cooked and crumbled. Drain any excess grease from the skillet and return it to heat.
- Add tomato paste and vegetables: Stir the tomato paste into the cooked beef until fully combined. Then add the diced red and green bell peppers, fire roasted diced tomatoes, rice, and beef broth to the skillet.
- Season and bring to boil: Stir in Worcestershire sauce, 2 tablespoons of the fresh parsley, Italian seasoning, smoked paprika, salt, and freshly ground black pepper. Mix well and bring the entire mixture to a boil over medium-high heat.
- Simmer until rice is tender: Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 to 18 minutes, or until the rice is tender and has absorbed most of the liquid.
- Fluff rice and add cheese: Remove the lid and fluff the rice mixture with a spoon. Evenly top the mixture with shredded pepper Jack cheese and sharp cheddar cheese. Cover again and cook over low heat until the cheese has melted, about 3 to 5 minutes.
- Garnish and serve: Sprinkle the remaining chopped fresh parsley over the skillet and serve the dish hot.
Notes
- The flavors of traditional stuffed peppers come together quickly in this skillet version, making it a perfect weeknight dinner.
- This meal is ready in about 30 minutes, ideal for busy cooks who want comfort food fast.
- If desired, you can substitute ground turkey or chicken for a leaner protein option.
- Use low sodium beef broth to control the salt content in the dish.
- Feel free to adjust the cheese types or amounts based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 425 kcal
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 76 mg
