Description
This Stuffed Pepper Skillet offers all the delicious flavors of traditional stuffed peppers in a quick and easy one-pan meal. Ground beef, bell peppers, rice, and savory seasonings are cooked together in a skillet, then topped with melted pepper jack and cheddar cheese for a comforting and satisfying dish ready in just 30 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound 90% lean ground beef
- 1 cup diced sweet yellow onion
- 1 teaspoon minced garlic
- 1 cup diced red bell pepper
- ½ cup diced green bell pepper
Liquids and Sauces
- 2 tablespoons tomato paste
- 14.5 ounce can fire roasted diced tomatoes
- 2½ cups low sodium beef broth
- 2 teaspoons Worcestershire sauce
Dry Ingredients and Seasonings
- 1 cup long grain white rice (like Jasmine)
- 3 tablespoons chopped fresh parsley (divided)
- 2 teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Cheese
- 1 cup shredded pepper jack cheese
- ½ cup shredded sharp cheddar cheese
Instructions
- Cook the beef mixture: 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 the beef is fully cooked and crumbled. Drain any excess grease from the skillet and return it to the heat.
- Add tomato paste and vegetables: Stir in the tomato paste until it’s well combined with the beef mixture. Then add the diced red and green bell peppers, fire roasted diced tomatoes, long grain white rice, low sodium beef broth, Worcestershire sauce, 2 tablespoons of the chopped fresh parsley, Italian seasoning, smoked paprika, salt, and freshly ground black pepper. Stir everything together well and bring the mixture to a boil.
- Simmer the rice: Once boiling, reduce the heat to low to maintain a simmer. Cover the skillet and cook for 15 to 18 minutes, or until the rice is tender and has absorbed most of the liquid.
- Fluff rice and add cheese: Stir the mixture gently to fluff the rice. Evenly distribute the shredded pepper jack and sharp cheddar cheese over the top. Cover again and cook over low heat until the cheese is fully melted.
- Garnish and serve: Sprinkle the remaining tablespoon of fresh parsley over the skillet, then serve hot for a hearty, delicious meal.
Notes
- This recipe captures the classic flavors of stuffed peppers in a quick skillet version.
- You can have this meal on the table in about 30 minutes, making it perfect for busy weeknights.
- Using lean ground beef keeps the dish flavorful yet healthier.
- Feel free to swap in white or brown rice depending on preference, but cooking times may vary.
- Fire roasted diced tomatoes add a smoky depth, which you can substitute with regular diced tomatoes if needed.
- For a spicier kick, add a pinch of cayenne or crushed red pepper flakes during cooking.
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
